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.

Servings:
9 servings at $1.07 each.
Prep Time:
35 mins
Total Time:
1 hr 40 mins
Ingredients
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White Sauce:see savings

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2 tablespoonsunsalted buttersee savings

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2 tablespoonsall-purpose floursee savings

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2-3/4 cupslow-fat (1 per cent) milksee savings

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1/2 teaspoonsaltsee savings

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1/8 teaspoonground nutmegsee savings

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Lasagna:see savings

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2 tablespoonsolive oilsee savings

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1 largeonion, finely choppedsee savings

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2 largecloves garlic, finely choppedsee savings

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1carrot, finely choppedsee savings

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1 largesweet red pepper, cored, seeded, finely choppedsee savings

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1 poundzucchini, coarsely choppedsee savings

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1 cupsliced mushrooms (about 3 ounces)see savings

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1 can(28 ounces) tomatoes, drained and choppedsee savings

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1/4 cupcured black olives, pitted and finely choppedsee savings

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1/4 teaspoonsaltsee savings

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1/8 teaspoonpeppersee savings

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1 cuppacked fresh basil leaves, finely choppedsee savings

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9lasagna noodlessee savings

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8 ouncespart-skim mozzarella cheese, shreddedsee savings

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8 ouncesprovolone cheese, shreddedsee savings

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1/2 cupgrated Parmesan cheesesee savings

Directions
1.
Prepare white sauce: 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.
2.
Meanwhile, prepare the lasagna: 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.
3.
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.
4.
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.
5.
Heat the oven to 375 degrees F. Lightly grease a 13 x 9 x 2-inch baking dish.
6.
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.
7.
To assemble: 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.
8.
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: Calories 403, Total Fat 21 g, Saturated Fat 11 g, Cholesterol 45 mg, Sodium 839 mg, Carbohydrate 31 g, Fiber 3 g, Protein 23 g. Percent Daily Values are based on a 2,000 calorie diet.
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