White Vegetable Lasagna

On my weekends home with Kevin, I try and make mass amounts of food so that he has plenty of leftovers for the week while I am back at the bakery. This weekend I really was in the mood for Vegetable Lasagna. There were so many yummy veggies on sale when I went shopping that I just couldn’t resist! Pretty sure you could add just about anything to this and it would come out spectacular but today I added Spinach, Broccoli, Carrots, Zucchini, Yellow Squash, Shallots and lots of Garlic. I am also trying to cook a little healthier so I tried to use the least amount of cheese I could, I used only a half box of noodles, I used light Alfredo sauce and skim milk ricotta. It really turned out quite well! The recipe I made ended up making 2 pans so I am going to scale down the recipe for just 1.

White Vegetable Lasagna

  • Servings: 6-8
  • Difficulty: medium
  • Print

  • 1-2 zucchini, sliced thin in long strips
  • 1 yellow squash, sliced thin in long strips
  • 1 shallot, chopped fine
  • 3 bulbs garlic, chopped fine (feel free to add more)
  • 1/2 box lasagna noodles (you can see how many dry noddle fit snugly in one layer of your pan and double it)
  • 1 Tb butter
  • 1 Tb olive oil
  • 2 Tb flour
  • 1/2 milk
  • 1/2 cup vegetable stock (water can be used)
  • 1 bag broccoli florets
  • 4 oz. fresh spinach
  • 2 cups shredded carrots
  • 2 oz fresh Parmesan
  •  16 oz part skim Ricotta
  • 2 cups shredded Mozzarella cheese
  • 1 jar light Alfredo  Sauce
  1. Slice your Zucchini and yellow squash and grill for a few minutes on a griddle. You just want to get them warmed up so they aren’t crunchy. Take off the heat and set aside.
  2. Start to boil water for your noodles. Preheat oven to 375. Add noodles to water when boiling and when noodles are almost done, drain and set aside.
  3. In a pan melt your butter and olive oil. Add your shallot and garlic and as soon as they are browned lightly add your flour. Let this cook for a minute or two, just until its smooth. Add your milk and if too thick, add some stock just a Tablespoon at a time. You want this to be thick but not chunky or soupy. Put all of this into a bowl and set aside but put the pan back on the stove.
  4. In that same pan, add your fresh spinach. You are just going to wilt it down over a medium heat. When wilted, turn off the heat and set aside.
  5. To your cream mixture, add your container of Ricotta, the fresh Parmesan and wilted Spinach. I did not add any extra spices but you could add some salt, pepper or basil.
  6. Now take your baking dish and spread half of the jar of Alfredo Sauce in the bottom. In any fashion you would like, layer vegetables, noodles, ricotta mixture and cheese. As for me I did noodles, ricotta, zucchini, cheese, carrots, broccoli, ricotta, zucchini, noodles, ricotta, yellow squash and cheese.
  7. Top with the rest of the Alfredo sauce. This just helps keep your noodles from getting too crunchy. Bake for 45-60 minutes until cheese is brown and lasagna is bubbly.
  8. Let lasagna set for 5-10 minutes before serving.


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