How to Make Vegetable Lasagna

Layered Noodle Mushroom and Squash Casserole with Cream Sauce

Aug 22, 2009 Jackie Milligan

Earthy and aromatic crimini mushrooms combined with zucchini and cheese make this vegetable lasagna lower in calories compared to meat lasagna but taste is not sacrificed

Lasagna can come in many forms. Most people think of big chunks of Italian sausage covered with savory sauce and dripping melted cheese, just don't think of all the calories hiding behind that heavenly mound of sauce drenched noodles.

Never fear, you don't have to give up lasagna or all of that delicious bold taste if you want to cut back on calories a bit. Just take out the sausage and substitute some flavorful vegetables and voila! you have your lasagna fix without all the guilt.

Many different vegetables can be put into a lasagna, thin slices of butternut squash or pumpkin, eggplant, acorn squash, mushrooms, zucchini, even avocado (which by the way has one of the highest levels of potassium found from a food source). Never be afraid to experiment with your ingredients, that's how great discoveries are made.

This recipe will give you the guidelines for making a veggie lasagna with mushrooms and zucchini, feel free to substitute other veggies to suit your taste.

Vegetable Lasagna:

  • 8 oz uncooked lasagna noodles
  • 2 tbsp reduced fat margerine
  • 1 # crimini mushrooms
  • 1/2 # zucchini
  • 1 tbsp dry white wine
  • 1 recipe cream sauce (see recipe below)
  • 1/3 c fresh basil (chopped)
  • 1/3 tsp dried crushed savory
  • 1/4 tsp dried crushed sage
  • 1 # fat free ricotta
  • 1 # shredded mozzarella (skim milk)
  • 3/4 c parmesan

Cream Sauce:

  • 3 tbsp butter
  • 3 tbsp reduced fat margarine
  • 6 tbsp flour
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/8 tsp cayenne pepper
  • 2 1/2 c milk

Method for Cream Sauce:

  1. In a medium sauce pan, heat milk over med heat just to simmer
  2. While milk is heating, soften butter and stir flour in to make a paste
  3. When milk begins to simmer, whisk in butter paste
  4. Add in salt and pepper
  5. Stir constantly until mixture comes to a boil
  6. Boil for 1 minute and remove from heat

Cook lasagna noodles according to package directions and drain well.

Pre heat oven to 350

Method for Lasagna:

  1. Melt margarine in a skillet over med high heat
  2. Add mushrooms and wine and saute for 8 minutes
  3. Pour in cream sauce
  4. Stir in basil, savory and sage
  5. Stir well and remove from heat

Layering Lasagna:

  1. Slice zucchini into 1/4 inch slices
  2. Spread 1/2 the mushroom and cream sauce mix into a 13 x 9 pan
  3. Lay half of the zucchini slices on top of cream sauce
  4. Cover with 1/3 of the parmesan, ricotta and mozzarella cheese
  5. Cover with a layer of noodles
  6. Repeat steps until ingredients are used up

Bake in pre-heated oven for 30 to 40 minutes until cheese on top is bubbly and brown.

Serve with a side salad with low fat italian dressing and crisp bread stix.

The copyright of the article How to Make Vegetable Lasagna in Recipes is owned by Jackie Milligan. Permission to republish How to Make Vegetable Lasagna in print or online must be granted by the author in writing.
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