Veggie Lasagna

by on April 16, 2012 » Add the first comment.
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  • 1 TBL olive oil
  • 1 C thinly sliced zucchini (mandolin)
  • 1 C thinly sliced eggplant (mandolin)
  • 6-9 lasagna noodles or very thin white or sweet potato slices *
  • 1/2 cup chopped onion
  • 1 stalk celery – cut thinly
  • 1 large carrot – peel or julienne strips
  • 1 small 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
  • 1/2 C low-fat cottage cheese
  • 1/2 C Parmesan cheese – grated
  • 1/2 C Ricotta cheese
  • 1 cup shredded mozzarella or provalone cheese


  1. Preheat oven to 350 F
  2. Heat EVOO in a large nonstick skillet over medium-high heat
  3. Add celery, onion, and carrot
  4. Sauté 8-10 minutes or until browned
  5. Remove from heat and stir in salt, pepper, corn, basil, salt and pepper
  6. Set aside vegetable mixture
  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, Ricotta cheese, and Parmesan cheese
  6. Set aside sauce
  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 slices of potato
  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 60 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, lightly toasted 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

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