March 18, 2013

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
10-oz box of frozen spinach, thawed and squeezed as dry as possible
1 box of lasagna noodles
2 cups of shredded Italian cheeses
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. Enjoy!

Vegetable lasagna

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


My hope is to inspire you, and to encourage your homesteading plans and your dreams of a simple, self-reliant, God-dependent life. You can follow me at:
Facebook | Pinterest | Bloglovin | Subscribe via email

1 comment:

  1. Oh yum! Glad you joined us. Thanks for sharing!

    Please join us again Thursday at:



Thank you for stopping by. I hope you'll leave a comment - I would love to hear from you. If you wish to email me instead, please click here. Thank you!

Please note that anonymous comments are usually deleted unread because of the high amount of spam. Instead of commenting anonymously, consider choosing the NAME/URL option - just fill in your name, leaving a URL is optional.

Related Posts Plugin for WordPress, Blogger...