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Debbie's Vegetable Lasagna

Rated as 4.5 out of 5 Stars
2

"Delicious vegetable lasagna with a white creamy sauce. A family favorite!"
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Ingredients

1 h 10 m servings 291
Original recipe yields 8 servings

Directions

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  1. Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. Melt margarine in a skillet over low heat; cook and stir flour, salt, and pepper into the melted margarine until smooth and bubbling, 2 to 3 minutes. Add milk and broth into flour mixture, stirring constantly; bring sauce to a boil. Stir wine into sauce and remove from heat. Stir Parmesan cheese into sauce until smooth.
  4. Whisk ricotta cheese, egg, and egg white together in a bowl.
  5. Heat olive oil in a skillet over medium-high heat; saute carrots, zucchini, and spinach until just becoming tender, 5 to 10 minutes. Stir vegetable mixture into ricotta mixture.
  6. Layer 1/3 the lasagna noodles, 1/3 the ricotta-vegetable mixture, and 1/3 the Parmesan sauce in a 9x13-inch baking dish; repeat layering 2 more times with remaining ingredients, ending with a layer of mozzarella cheese.
  7. Bake in the preheated oven until cheese is lightly browned and bubbling, about 30 minutes.

Footnotes

  • Cook's Note:
  • Make this recipe ahead of time and store in refrigerator. Also, freezes well for a healthy instant dinner on a busy night!

Nutrition Facts


Per Serving: 291 calories; 13.2 30.4 13.6 39 482 Full nutrition

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Reviews

Read all reviews 11
  1. 14 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

Great recipe. But I recommend adding garlic to the veggies and extra mozzarella to the layers.

Most helpful critical review

While it was good it needed more sauce and flavour. I loved the vegetables though! But not sure if we would try this recipe again.

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Great recipe. But I recommend adding garlic to the veggies and extra mozzarella to the layers.

Loved it! Perfect when topping with a little salt and parm cheese!

I added broccoli - mixed it with carrot -- and stirred it into the white sauce.

I doubled the sauce ingredients and added garlic salt in place of regular salt for extra flavor, used zucchini/yellow squash/mushrooms along with the package of frozen spinach in the recipe. I...

Easy to make. I will make it again

While it was good it needed more sauce and flavour. I loved the vegetables though! But not sure if we would try this recipe again.

Very good, excellent recipe and easy to make. I did it w/ gluten free noodles and it came out great.

This is awesome. A nice change of pace from the typical red sauce lasagna. The only thing wrong with it was my own error: I used no bake noodles that never softened up all the way. If I ever use...

This is the best white lasagna I have ever had. May never go back to the tomato-meat one again. No change to recipe, just used an oval dish. Deliciousness!