Debbie's Veggie Lasagna

Ingredients

• 9 lasagna noodles
• ¼ cup margarine
• ¼ cup all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 cup milk
• ½ cup vegetable broth, or as needed
• 2 tablespoons white wine
• ½ cup grated Parmesan cheese
• 1 cup light ricotta cheese
• 1 egg
• 1 egg white
• 1 tablespoon olive oil
• 2 cups coarsely shredded carrots
• 2 cups coarsely chopped zucchini
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 cup shredded mozzarella cheese

Ingredient Image

Step 1

Bring a large pot of salted water to a boil. Gently cook the lasagna noodles in the boiling water, stirring now and then, until they’re tender but still have a bit of bite—about 8 minutes. Drain them and set aside.

Step 2

While the noodles cook, preheat your oven to 375°F (190°C). Next, melt the margarine in a skillet over low heat. Stir in the flour, salt, and pepper, cooking for a couple of minutes until the mixture is smooth and bubbling. Slowly whisk in the milk and broth, keeping the sauce moving so it doesn’t lump. Once it starts to boil, stir in the wine, then take the sauce off the heat and mix in the Parmesan cheese until it’s nice and creamy.

Step 3

In a bowl, combine the ricotta cheese with the egg and egg white, mixing well. Heat the olive oil in another skillet over medium-high heat and sauté the carrots, zucchini, and spinach just until they begin to soften—about 5 to 10 minutes. Fold the cooked veggies into the ricotta mixture.

Step 4

Now it’s time to assemble. Spread a third of the noodles in the bottom of a 9x13-inch baking dish. Top that with a third of the ricotta-vegetable mixture, then a third of the cheesy Parmesan sauce. Repeat these layers two more times, finishing off with a generous layer of mozzarella cheese on top.

Step 5

Pop the assembled lasagna into the oven and bake for around 30 minutes, until the cheese is bubbly and lightly browned. Let it cool for a few minutes before serving, then dig in!