Vegetable Lasagna in White Sauce
When was the last time you cooked your own vegetable lasagna dinner? If you are like many people it has probably been too long. Sometimes lasagna can seem to be a bit daunting but once you find an easy recipe and just decide to try it out, you may discover how simple and enjoyable it really is and see what you have been missing out on.
If you happen to have vegetarian family, friends or neighbors you just may want to invite them over so a nice dinner once you have experimented and found a recipe you really like that turns out the way you like it. Dining in can be fun and certainly saves money since you don’t need to use gas to drive to a restaurant and back nor pay high prices for their food and a nice tip.
Just like many foods vegetable lasagna can be made in many ways, if not hundreds. You may want to take a look through your spices for starters and decide which ones you still like and which new ones you would like to experiment with before making your next vegetable lasagna. Spices or lack thereof can make a big difference in how your dish turns out.
- 1 large bag of cut up fresh or frozen spinach.
- 1 large jar of your favorite white sauce (i.e. alfredo)
- ½ cup 2% milk.
- 1 package of lasagna noodles.
- 1 pint ricotta cheese.
- 1 egg.
- 8 ounces of freshly sliced mushrooms.
- ½ cup of mozzarella cheese-shredded.
- ½ cup parmesan cheese.
- Pre-heat oven to 350F.
- Coat an 8" x 11" or larger baking dish with Pam.
- Put the spinach in a microwaveable bowl and microwave uncovered on high for four minutes. Blend in the ricotta cheese.
- Beat the egg and add that to this mixture.
- Combine milk and pasta sauce in a medium sized bowl.
- Spread about ½ the pasta sauce mixture in the bottom of the baking dish.
- Lay three uncooked lasagna noodles over the pasta sauce mixture.
- Spread about ½ the spinach mixture over the noodles.
- Cover with about ½ of the mushrooms.
- Lay three uncooked lasagna noodles over the mushrooms.
- Pour one to two cups of sauce over the noodles.
- Place the remaining spinach mixture and mushrooms on top.
- Lay three more noodles over the vegetables.
- Pour remaining sauce evenly over the uncooked dish and sprinkle with parmesan cheese. Bake for fifty-sixty minutes.
How good does that vegetable lasagna look to you? This does not have to be served on a white plate but it does give it a nice touch of class. This looks like it might have been in the oven perhaps five minutes extra, thus the cheeses are a bit dark on top. If you want it to turn out lighter, simply take it out about five minutes earlier than the recipe calls for. The white sauce with mushrooms cascading over the lasagna looks quite tasty. Feel free to add a few sprigs of parsley which adds some nice color to an already perfect looking meal.
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