Debbie's Vegetable Lasagna

Ingredients

• Servings: 8
• 9 lasagna noodles
• 1/4 cup margarine
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup milk
• 1/2 cup vegetable broth, or as needed
• 2 tablespoons wine
• 1/2 cup grated parmesan cheese
• 1 cup light ricotta cheese
• 1 egg
• 1 egg
• 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

Recipe

Preparation Time: 25 mins Cook Time: 45 mins Ready Time: 1 hr 10 mins


• 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.
• preheat oven to 375 degrees f (190 degrees c).
• 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.
• whisk ricotta cheese, egg, and egg together in a bowl.
• 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.
• 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.
• bake in the preheated oven until cheese is lightly browned and bubbling, about 30 minutes.