Irresistible Healthy Vegetarian Lasagna W Cream Sauce
I love lasagna with white sauce but all the cheese, cream and carbs don't make it a healthy choice. i set out to revamp this great classic to be health-conscious while still keeping that great sinful taste and i came up with this recipe. the prep takes awhile since the lasagna noodles need to be cooked before baking and there are lots of veggies to slice up but it's well worth the effort! the healthy end result balances protein and carbs, gets in a serving of healthy veggies and is so low-cal you can even enjoy a glass of white wine with it. bon appetit!!
Steps
Spray a 13x 9 pan with cooking spray and preheat oven to 350 degrees.
Set pan aside.
Fill a large saucepan with water and bring to a boil over high heat.
Add lasagna noodles and cook according to package directions.
Remove from heat.
Meanwhile , continue preparing lasagna filling.
Combine ricotta cheese and spinach in a small bowl and mix well.
Set aside.
Spray large skillet or wok with olive oil cooking spray and heat pan over medium-high heat.
Cook zucchini , yellow squash , mushrooms , carrots , broccoli and garlic until tender.
Add italian seasoning and set aside to cool.
Heat 4t olive oil in saucepan over medium heat.
Add onions and saut until tender , about 5 minutes.
Add flour , salt and pepper and continue to saute , stirring constantly , about 5 minutes while gradually increasing heat to medium-high.
Stir in milk and cook until thickened.
Remove from heat and stir in 1 / 2c parmesan cheese.
Spoon just enough white sauce into lasagna pan to barely cover the bo.
Ingredients
zucchini, yellow squash, sliced mushrooms, minced garlic cloves, carrots, broccoli floret, italian seasoning, extra virgin olive oil, onion, flour, salt, pepper, skim milk, parmesan cheese, whole wheat lasagna noodles, part-skim mozzarella cheese, fat-free ricotta cheese, frozen spinach, dried parsley, dried basil leaves