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White Veggie Lasagna

Prep Time15 mins
Cook Time1 hr
Course: Main Course
Cuisine: American
Keyword: White Veggie Lasagna
Servings: 12
Calories: 258kcal

Ingredients

Layer

  • 4 tablespoon butter, unsalted
  • 4 tablespoon flour, all-purpose
  • 2 cup milk

Layer

  • 12 ounce lasagna noodles, dry

Layer

  • 4 medium carrot
  • 1 medium onion
  • 2 cup, pieces or slices mushrooms, white
  • 2 cup broccoli, florets
  • 1 tablespoon olive oil

Layer

  • 2 ounce mozzarella cheese
  • 2 cup cottage cheese
  • 1 ounce Parmesan cheese, grated
  • 1 large egg
  • 1 teaspoon salt

Instructions

  • In a saucepan, melt 4 tablespoons of butter.  Add 4 tablespoons flour, and stir constantly until bubbly and thick.
  • Slowly add 2 cups of milk (in 1/2 cup portions). Stirring and waiting till it thickens after each addition.
  • Set white sauce aside.
  • Chop all veggies.
  • Add 1 tablespoon of oil to a skillet and turn on heat to medium. Add veggies to skillet and cook till just under done, about 5 minutes. Set veggies aside.
  • Combine 1 1/2 cup mozzarella cheese with 2 cups cottage cheese and 1/4 cup parmesan cheese.  Mix an egg and salt into mixture.
  • Prepare a 9X13 pan by spraying the bottom with cooking spray.  Add 1/2 cup white sauce to bottom.  Arrange noodle on top of white sauce so the noodles fill the pan. It's OK if they overlap.
  • Add 1/2 of the veggies to the top of the noodles, 1/2 of the cheese mixture, and 1/2 of the remaining white sauce. Repeat layers once.  Top with 2 ounces shredded mozzarella and 1 ounce grated parmesan cheese.
  • Spray the back of a layer of tin foil and cover dish.  Preheat oven to 350 degrees.   Cook lasagna at 350 covered for 50 minutes.  Remove foil and cook for 10 more minutes.

Nutrition

Calories: 258kcal | Carbohydrates: 31g | Protein: 12g | Fat: 10g | Sodium: 426mg | Fiber: 2g | Sugar: 6g