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Spinach Vegetable Lasagna

 Spinach Vegetable Lasagna
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.
12 ServingsPrep: 30 min. Bake: 25 min. + standing


  • 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

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Spinach Vegetable Lasagna (continued)

Directions (continued)

  • 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.
Nutritional Facts: One piece equals 222 calories, 8 g fat (4 g saturated fat), 17 mg cholesterol, 496 mg sodium, 27 g carbohydrate, 3 g fiber, 12 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable, 1 fat, 1/2 fat-free milk.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.