Ingrédients pour Irresistible Healthy Vegetarian Lasagna W Cream Sauce
- 2 medium zucchini
- 2 medium yellow squash
- Sliced Mushrooms
- Minced Garlic Cloves
- 1 cup carrots
- Broccoli Floret
- 1 teaspoon Italian seasoning
- Extra Virgin Olive Oil
- Onion
- 4 tablespoons all-purpose flour
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- Skim Milk
- 1 1/2 cups grated Parmesan cheese
- Whole Wheat Lasagna Noodles
- Part Skim Mozzarella Cheese
- Fat Free Ricotta Cheese
- Frozen Spinach
- Dried Parsley
- Dried Basil Leaves
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Comment préparer Irresistible Healthy Vegetarian Lasagna W Cream Sauce
- Preheat oven to 350°F (175°C). Spray a 13x9 inch baking pan with cooking spray.
- Bring a large pot of salted water to a boil. Add 1 pound of lasagna noodles and cook according to package directions until al dente. Drain and set aside.
- While noodles cook, prepare the filling. In a medium bowl, combine 15 ounces ricotta cheese, 10 ounces fresh spinach (chopped), 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- In a large skillet or wok, heat 1 tablespoon olive oil over medium-high heat. Add 2 medium zucchini (sliced), 2 medium yellow squash (sliced), 8 ounces mushrooms (sliced), 1 cup carrots (sliced), 1 cup broccoli florets, and 2 cloves garlic (minced). Cook until tender-crisp, about 8-10 minutes. Stir in 1 teaspoon Italian seasoning. Set aside to cool.
- In a medium saucepan, heat 4 tablespoons olive oil over medium heat. Add 1 medium onion (chopped) and sauté until softened, about 5 minutes.
- Stir in 4 tablespoons all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook, stirring constantly, for 5 minutes, gradually increasing heat to medium-high.
- Gradually whisk in 4 cups milk and cook until thickened, about 5-7 minutes. Remove from heat and stir in 1/2 cup grated Parmesan cheese.
- Spread a thin layer of white sauce in the bottom of the prepared pan.
- Layer 3 lasagna noodles, followed by 1/3 of the ricotta mixture, 1/3 of the vegetable mixture, and 1/3 cup of shredded mozzarella cheese. Top with 1/3 of the remaining white sauce.
- Repeat layers twice more (for the second layer, use 1/3 of the remaining white sauce). For the final layer, omit the mozzarella cheese.
- Cover the lasagna with aluminum foil.
- Bake for 30 minutes.
- Remove foil and sprinkle the remaining 1 cup of mozzarella cheese, 3 tablespoons Parmesan cheese, 2 tablespoons chopped fresh parsley, and 2 tablespoons chopped fresh basil over the top.
- Bake for another 10-15 minutes, or until the cheese is melted and bubbly and the top is lightly browned.
- Let stand for 10-15 minutes before cutting and serving.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
19g
Fat
37g
Carbs
5g
