Vegetarian Lasagna
Recipe from Family Circle

For this meatless lasagna recipe, noodles are layered with vegetables in a tomato-basil sauce, a white sauce, and three kinds of cheese; mozzarella, provolone, and Parmesan.



by 37  people


add your rating
add a comment
 
savings in
 
Ingredients
    White Sauce
    • see savings
      On Sale
      2   tablespoons 
      unsalted butter
    • see savings
      On Sale
      2   tablespoons 
      all-purpose flour
    • see savings
      On Sale
      2 3/4  cups 
      low-fat (1 per cent) milk
    • see savings
      On Sale
      1/2  teaspoon 
      salt
    • see savings
      On Sale
      1/8  teaspoon 
      ground nutmeg
    Lasagna
    • see savings
      On Sale
      2   tablespoons 
      olive oil
    • see savings
      On Sale
      1   
      large onion, finely chopped
    • see savings
      On Sale
      2   
      large cloves garlic, finely chopped
    • see savings
      On Sale
      1   
      carrot, finely chopped
    • see savings
      On Sale
      1   
      large sweet red pepper, cored, seeded, finely chopped
    • see savings
      On Sale
      1   pound 
      zucchini, coarsely chopped
    • see savings
      On Sale
      1   cup 
      sliced mushrooms (about 3 ounces)
    • see savings
      On Sale
      1  28  ounce can 
      tomatoes, drained and chopped
    • see savings
      On Sale
      1/4  cup 
      cured black olives, pitted and finely chopped
    • see savings
      On Sale
      1/4  teaspoon 
      salt
    • see savings
      On Sale
      1/8  teaspoon 
      pepper
    • see savings
      On Sale
      1   cup 
      packed fresh basil leaves, finely chopped
    • see savings
      On Sale
      9   
      lasagna noodles
    • see savings
      On Sale
      8   ounces 
      part-skim mozzarella cheese, shredded
    • see savings
      On Sale
      8   ounces 
      provolone cheese, shredded
    • see savings
      On Sale
      1/2  cup 
      grated Parmesan cheese

    Directions
    Prepare white sauce:

    1.
    Melt butter in medium-size saucepan over medium-low heat. Whisk in the flour until well blended. Cook, stirring, for 3 minutes. Gradually whisk in the milk. Whisk in the salt. Heat to boiling over medium heat. Reduce the heat to low; simmer, whisking often, for about 30 minutes or until the sauce is thick. Stir in the nutmeg; cover the surface directly with plastic wrap and set aside.
    Meanwhile, prepare the lasagna:

    1.
    Heat 2 teaspoons of the oil in a large skillet over medium heat. Add the onion, garlic and carrot; saute for 3 minutes. Remove the vegetables to a medium-size bowl. Carefully wipe out the skillet.
    2.
    Heat 2 teaspoons of the oil in the same skillet over medium heat. Add the sweet red pepper; saute for 3 minutes. Remove the red pepper to the bowl with the onion mixture. Wipe out the skillet again.
    3.
    Heat the remaining 2 teaspoons of oil in the skillet. Add the zucchini; saute for 5 minutes. Add the mushrooms; saute for 3 minutes. Add all the vegetables in the bowl back into the skillet. Add the tomatoes, olives, salt and pepper. Bring to boiling. Cover the skillet; lower the heat and simmer the mixture for 15 minutes to blend the flavors. Stir in the basil.
    4.
    Heat the oven to 375 degrees F. Lightly grease a 13 x 9 x 2-inch baking dish.
    5.
    Cook the noodles in a pot of boiling water following the package directions. Drain the noodles. Combine the mozzarella, provolone and 1/4 cup of the Parmesan cheese in a medium-size bowl.
    To assemble:

    1.
    Spread 1/2 cup of the vegetables over bottom of the prepared baking dish. Lay 3 noodles lengthwise over the vegetables in the dish. Spread half of the remaining vegetables over the noodles. Spread one-third of white sauce over the vegetables. Sprinkle with half of the mozzarella cheese mixture. Top with 3 more noodles. Spread remaining vegetables over the top. Spread half of the remaining white sauce over the vegetables. Sprinkle with the remaining mozzarella cheese mixture. Top with the 3 remaining noodles. Spread the remaining white sauce over the top. Sprinkle with remaining grated Parmesan cheese.
    2.
    Bake in 375 degree F oven for 30 minutes or until the top is golden brown. Let the lasagna stand for at least 10 minutes before cutting into portions and serving. Makes 9 servings.
    Nutrition information
    Per Serving: cal. (kcal) 403, Fat, total (g) 21, chol. (mg) 45, sat. fat (g) 11, carb. (g) 31, fiber (g) 3, pro. (g) 23, sodium (mg) 839, Percent Daily Values are based on a 2,000 calorie diet
    Add Your Review
     Articles
    Easy Vegetarian Recipes that Work in Winter
    ... in winter, too! Vegetarian Lasagna This filling lasagna is in the table in about an hour, making it a great...It's easy to be a vegetarian in the summer. The season's bounty of fresh produce provides plenty..., and also a great part of many easy vegetarian recipes. Furthermore, your favorite cold-weather comfort... read more...
    Butternut Squash Lasagna: A Healthy Twist on a Family Favorite
    ...: lasagna. This butternut squash lasagna recipe caught my eye; its dual wholesomeness and decadence an ideal...'s ability to store beautifully for months after harvest and rosemary's hardiness. This lasagna is proof... that flavor magnificently survives the cold weather. Instead of using dried lasagna noodles, I made them fresh... read more...
    how tos
    Food Blogs We Love
    see more blogs

    shop our favorite products