Veggie Lasagna

by on April 16, 2012 » Add the first comment.
Print Friendly


  • 1 TBL olive oil
  • 3 C chopped zucchini
  • 1 cup chopped onion
  • 1 large chopped carrot
  • 1 can corn
  • 1 handful basil – chiffonade
  • 1/2 tsp coarse salt
  • 1/4 tsp black pepper
  • 4 TBL butter
  • 1/4 C AP flour
  • 3 C low-fat milk
  • 1 C low-fat cottage cheese
  • 1/2 cup Parmesan cheese – grated
  • 8-12 lasagna noodles
  • 1-1/2 cup shredded mozzarella cheese


  1. Preheat oven to 400º F
  2. Heat EVOO in a large nonstick skillet over medium-high heat
  3. Add zucchini, onion, and carrot
  4. Sauté 8-10 minutes or until browned
  5. Remove from heat and stir in corn, basil, salt and pepper
  6. Set aside
  1. Melt butter in a saute pan
  2. Slowly spoon in flour stirring to incorporate
  3. When the flour has browned, gradually add milk, stirring with a whisk
  4. Cook over medium heat until mixture comes to a boil and starts to thicken
  5. Remove from heat and stir in cottage cheese and Parmesan cheese
  6. Set aside
  1. Spread 1/2 cup of the sauce in the bottom of a large glass greased baking dish
  2. Arrange 3 noodles over sauce – or substitute hard baked root vegetables
  3. Top with half the vegetables
  4. Add one-third of the white sauce
  5. Top with 3 noodles
  6. Add remaining vegetables
  7. Add half the remaining sauce
  8. Add 3 more noodles
  9. Add the last of the white sauce
  10. Cover with foil and bake at 350º F for 30 minutes
  11. Uncover, sprinkle with mozzarella
  12. Bake an additional 25 minutes or until golden brown
  13. Let stand 15 minutes before cutting


  • Slice root vegetables, toast in EVOO and sprinkle with salt
  • Bake mandolin-thin hard veggies at 400º for 20 minutes
  • Slice softer veggies into thin slices or strips
  • Sautee and reduce slivered onion, spinach, garlic and salt
  • In casserole dish, layer:  Béchamel or veg puree, veggies, spinach, spag squash, Béchamel, veggies, spag, veggies, spinach, Béchamel, and cheese
  • Bake 15 minutes

Béchamel is 3 T flour, 1 C cream, 1 C whole milk, 1/4 C butter, 1 shallot (or a slice of onion) 1/2 tsp salt, and spices to taste (eg) nutmeg, black pepper, cayenne, paprika


Find more like this: Casseroles and Pan Dishes

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.