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Vegetable Lasagna


Yield:-8-10 servings
Time: 40 min Preparation; 40-50 min cooking
Difficulty Level: Moderate


  • 3 cups low-fat milk
  • 1-4 tsp dried rosemary
  • 1-3 garlic cloves, crushed
  • 3 Tbl butter or margarine
  • 2 Tbl all-purpose flour
  • 2 Tbl olive oil
  • 0.75 - 1.0 lb carrots, grated
  • 1 10 oz package frozen chopped spinach, thawed & squeezed dry
  • other veggies (summer squash or zucchini, grated or chopped)
  • 1/2 tsp salt or to taste (may not be necessary)
  • marinara sauce (1-2 large jars)
  • lasagna noodles (uncooked)
  • 1 1/2 cups grated parmesan cheese
  • 1-2 packaged of mozzarella cheese


  • Heat the milk, rosemary, and garlic in a medium saucepan to boiling. [We used less rosemary & garlic. You'll be straining it out later so feel free to use more if you like a stronger flavor. Stir fairly often to keep milk from burning.
  • Reduce heat to low and simmer for another 5 minutes.
  • In another saucepan, melt the butter or margarine, then blend in flour. Strain the milk through a sieve (or through a paper towel in a strainer) into the butter-and-flour mixture.
  • Cook, stirring CONSTANTLY, until sauce thickens & boils for at least 3 minutes. Remove from heat and set aside.
  • In a large skillet over medium-high heat, heat the olive oil, carrots, spinach and other chopped veggies, and cook, stirring frequently, for about 5 minutes, or until the carrots are tender. Stir in the salt and sauce.
  • Spoon the veggie mixture into the bottom of your lasanga pan (9x13"), putting a thin-to-moderate layer.
  • Arrange a layer of uncooked lasagna noodles, pressing them into the veggies to get the bottom of the noodles wet.
  • Pour some marinara sauce over the noodles to cover them.
  • Sprinkle mozzarella over the noodles.
  • Put another layer of uncooked lasanga noodles, then more veggie sauce and some mozzarella cheese and/or parmesan cheese. (Actually you can layer the lasagna whatever way you're comfortable.
  • Repeat, adding a 3rd layer and finishing up your ingredients. You can cover the top with sauce (either) and cheeses.
  • If planning to cook immediately, cover with aluminum foil and bake in a preheated 350-degree oven for 30 minutes; remove cover and bake another 10 minutes, or unti ltop is brown & bubbly. Let stand 10 minutes before serving.

    Freezing: Cover uncooked lasagna tightly with foil & freeze.

    Reheating: Thaw, then bake, covered for 30 minutes in a preheated 350 degree oven. Remove foil cover and bake another 10 minutes, until a knife inserted in the center comes our hot or until top is brown & bubbly. (To cook from frozen, bake covered lasagna in a preheated 425 degree oven for about 45 minutes).

Recipe Story: This is from the September 1998 Parenting magazine.