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December 7, 2016

Vegetable Lasagna


I love vegetable lasagna with a tasty white sauce. I've tried several recipes and finally came up with one we absolutely love by combining a couple of recipes and adding additional veggies and ricotta cheese.

White vegetable lasagna

Here's what you'll need to make this delicious dish:

White Vegetable Lasagna

4 Tbsp butter
4 Tbsp flour
2 cups milk
2 cups chicken stock
salt and pepper to taste
8 oz ricotta cheese
2 eggs
2 carrots, grated
half of a red pepper, grated or chopped very fine
half of an onion, grated or chopped very fine
1 cup cooked spinach OR 10-oz box of frozen spinach, squeezed as dry as possible
1 box of lasagna noodles
2 cups of shredded Italian cheeses such as mozzarella, provolone, parmesan, fontina, romano and/or asiago
Combine ricotta cheese and 2 eggs in a bowl, mix well and set aside.

Melt the butter in a medium saucepan. When melted and bubbling, add the flour and whisk until no lumps remain. Add milk and chicken stock and whisk until smooth. Season to taste with salt and pepper, and simmer 3-4 minutes until the sauce is thick.

Cover the bottom of a 9x13-inch baking dish with a small amount of sauce. Lay three lasagna noodles over the sauce. Leave some space at the ends and edges of the pan, the noodles will expand as they cook. Top the noodles with a thin layer of the ricotta cheese/egg mixture, one-third of the spinach, one-third of the other veggies, about 1 cup of the sauce, and a quarter of the shredded cheese. Second layer: noodles, ricotta cheese, spinach, vegetables, sauce and cheese. Third layer: noodles, ricotta cheese, spinach, vegetables, sauce and cheese. The final layer should be noodles, the remaining sauce and the rest of the shredded cheese.

Preheat oven to 375ºF. Cover the pan with aluminum foil. Bake for 30 minutes, then remove the foil and bake for an additional 15 minutes until the cheese is melted and the sauce is bubbly.

Vegetable lasagna

If you like vegetable or white lasagna, I know you'll enjoy this rich and tasty dish.

Do you prefer traditional lasagna or white lasagna?



This post has been shared at some of my favorite blog hops.

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9 comments:

  1. Oh boy, It's recipes like this that make me long for my dairy intolerance to go away! This looks devine!

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    Replies
    1. Ooh, I'm sorry! I won't tell you how good it is then.

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  2. Anonymous7:17 AM

    What kind of lasagna noodles do you use? Do you boil them prior to making the lasagna or not? Want to try the recipe-looks delicious! Thanks for sharing it.

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    Replies
    1. Good question, I should have mentioned that I don't boil the noodles before assembling lasagna (whether it's this recipe or traditional lasagna). We like our lasagna on the stiff side and can't stand it when it's too watery, so this method works well for us. I just assemble the lasagna as usual, but with dry noodles. Be generous with the sauce, since that's what will soften the noodles as it bakes. Some people who do this will add a bit of water to the bottom of the dish before baking to help cook the noodles, so you could do that if you're worried about the lasagna being too dry.

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  3. I have never had a white lasagna but this sounds good. You have inspired me to cook something different. Thanks.! I like the dry noodles too.

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  4. This sounds really good! I've never tried one like this before.

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    Replies
    1. Let me know if you give it a try, Michelle. We think it's delicious.

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  5. I just stopped over for Our Simple Homestead Blog Hop and I am so glad I saw this!!
    I have never tried vegetable lasagna, not sure why since I adore cheese and this is loaded with it! I am a little nervous about the carrots, do they take over the flavor at all?
    Since our freezer is a bit light in the meat department for another few months, this may be a wonderful solution.
    Thanks so much for sharing, I can't wait to give it a try!

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    Replies
    1. Hi Tracy! The carrots don't take over, since they're grated instead of chopped. You could use just one carrot instead of two if you wish or even cut them out entirely if you don't like them. They lend some color and also a bit of sweetness. I hope you love this dish!

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