This mildly seasoned lasagna is chock-full of fresh spinach, mushrooms, carrots and onions. Vicki Boman says it even pleases nonvegetarians when she serves it at her home in Ponca City, Oklahoma.
- 3 tablespoons butter
- 1/2 cup all-purpose flour
- 2-3/4 cups fat-free milk, divided
- 1-1/2 cups plus 2 tablespoons grated Parmesan cheese, divided
- 3 tablespoons Dijon mustard
- 1/2 teaspoon salt, divided
- 1/4 teaspoon hot pepper sauce
- 1/2 pound sliced fresh mushrooms
- 2 medium onions, chopped
- 2 cups chopped carrots
- 4 garlic cloves, minced
- 1 tablespoon olive oil
- 1 pound fresh spinach, chopped
- 9 lasagna noodles, cooked, rinsed and drained
- In a large saucepan, melt butter. Stir in flour until smooth. Add 2-1/2 cups milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in 1-1/2 cups Parmesan cheese, mustard, 1/4 teaspoon salt and hot pepper sauce; set aside.
- In a large nonstick skillet, saute the mushrooms, onions, carrots and garlic in oil until tender. Stir in spinach and remaining salt. Cook and stir for 2 minutes or until spinach is wilted; drain.
- Remove from the heat; stir in 1-1/2 cups cheese sauce. Combine the remaining cheese sauce and milk. Spread half of the cheese sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Top with three noodles and half the vegetable mixture; repeat. Top with remaining noodles and cheese sauce. Sprinkle with remaining cheese. Bake, uncovered, at 375° for 25-30 minutes or until heated through. Let stand for 10 minutes before cutting. Yield: 12 servings.
Originally published as Spinach Vegetable Lasagna in Light & Tasty February/March 2004, p44
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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