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Vegetable Lasagna

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When you are tired of the meat lasagnas that are out there, try this amazing vegetable lasagna.  The sauce of this lasagna is delicious and so easy to make.  This recipe is also so cheesy, you wouldn’t realize there is no meat in it.

It’s only 6 Freestyle points per serving on Weight Watchers.

An image of the Vegetable Lasagna recipe.  A slice of the lasagna is sitting on a white plate with a few vegetables on the plate that spilled out of the lasagna.

I love a meaty lasagna like anyone else, but when I am craving something filled with delicious vegetables, this vegetable lasagna is perfect for you and your family.  I have made this twice recently and I have just loved it each time.  Jeremy also loves this recipe (along with his grandmother and my dad).

I first made this recipe for Thanksgiving and I am so glad that I did.  It really helped to wow some of our guests while we were entertaining folks for the week.  It was fairly easy to make too, and I loved that.

An overhead image of the Vegetable Lasagna recipe.  A slice of the lasagna is sitting on a white plate with a few vegetables on the plate that spilled out of the lasagna.

To make this vegetable lasagna recipe:

Preheat oven to 350 degrees.

Heat a large non-stick wok style skillet to medium heat.  Add 2 Tablespoons of olive oil, garlic and the vegetables and cook about 10 minutes or until the squash and zucchini are soft and the  mushrooms have shrunken.

Make the Sauce:

Heat a small saucepan to medium heat.  Add the remaining 1 Tablespoon olive oil.  Add the broth and flour, stirring with a whisk.  Bring to a simmer, stirring constantly with the whisk.  Add the whipping cream, dijon mustard, salt and pepper and simmer until the sauce begins to thicken, about 4 minutes.  Remove from heat.

In a small bowl, beat the egg.  Add the egg to the sauce mixture and stir to combine.

An image of the Vegetable Lasagna recipe.  A slice of the lasagna is sitting on a white plate with a few vegetables on the plate that spilled out of the lasagna.

Assemble the Lasagna:

In an olive oil sprayed 9×13 casserole dish, spread 1/2 cup of the sauce on the bottom.  Then add 3 lasagna noodles over the sauce; spread 1/2 the veggies on top.  Sprinkle with 1/3 of both the Parmesan cheese and Fontina cheese.
 
Repeat with another 1/2 cup of sauce, a layer of noodles, the remaining vegetables, 1/3 of the cheese and rest of the sauce.  Sprinkle with the last of the cheese on top.
 
Bake for 30 minutes or until bubbly.  Serve immediately.

 

What is your favorite vegetarian main dish?

A close up image of the Vegetable Lasagna recipe. A slice of the lasagna is sitting on a white plate with a few vegetables on the plate that spilled out of the lasagna.

Vegetable Lasagna

This recipe is 6 Freestyle points per serving, 1 piece.
0 from 0 votes
Print Pin Rate
Course: Dinner
Cuisine: Italian
Keyword: Vegetable Lasagna
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Servings: 12 servings
Calories: 253kcal
Author: Dash of Herbs

Ingredients

Vegetables:

  • 3 Tablespoons olive oil
  • 1 Tablespoon garlic minced
  • 3 medium yellow squash quartered
  • 3 medium zucchini quartered
  • 2 medium tomatoes chopped
  • 1 pint mushrooms chopped
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Sauce:

  • 4 cups low-sodium vegetable broth
  • 5 Tablespoons all-purpose flour
  • 1/4 cup whipping cream
  • 1 1/2 Tablespoons Dijon mustard
  • 1 large egg beaten
  • cooking spray
  • 9 cooked lasagna noodles
  • 1/3 cup Parmesan cheese grated
  • 3/4 cup fontina cheese shredded

Instructions

  • Preheat oven to 350 degrees.
  • Heat a large non-stick wok style skillet to medium heat.  Add 2 Tablespoons of olive oil, garlic and the vegetables and cook about 10 minutes or until the squash and zucchini are soft and the  mushrooms have shrunken. 

Make the Sauce:

  •  Heat a small saucepan to medium heat.  Add the remaining 1 Tablespoon olive oil.  Add the broth and flour, stirring with a whisk.  Bring to a simmer, stirring constantly with the whisk.  Add the whipping cream, dijon mustard, salt and pepper and simmer until the sauce begins to thicken, about 4 minutes.  Remove from heat.
  • In a small bowl, beat the egg.  Add the egg to the sauce mixture and stir to combine.

Assemble the Lasagna:

  • In an olive oil sprayed 9x13 casserole dish, spread 1/2 cup of the sauce on the bottom.  Then add 3 lasagna noodles over the sauce; spread 1/2 the veggies on top.  Sprinkle with 1/3 of both the Parmesan cheese and Fontina cheese.  
  • Repeat with another 1/2 cup of sauce, a layer of noodles, the remaining vegetables, 1/3 of the cheese and rest of the sauce.  Sprinkle with the last of the cheese on top.
  • Bake for 30 minutes or until bubbly.  Serve immediately.

Notes

If you can't find Fontina cheese, you can use Gouda instead.
(affiliate link) I highly suggest using the new oven-ready lasagna noodles that don't need to be pre-cooked.  I've used them twice now and love them.  This Barilla brand is great.
Nutrition Facts
Vegetable Lasagna
Amount Per Serving
Calories 253 Calories from Fat 104
% Daily Value*
Fat 11.5g18%
Saturated Fat 4.9g31%
Cholesterol 40.5mg14%
Sodium 343.1mg15%
Carbohydrates 31.6g11%
Fiber 3.3g14%
Sugar 3g3%
Protein 8.6g17%
Vitamin A 350IU7%
Vitamin C 33mg40%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @dashofherbs or tag #dashofherbsrecipes!

 

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