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
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.
Tried this recipe?Mention @dashofherbs or tag #dashofherbsrecipes!

Nutrition

Calories: 253kcal | Carbohydrates: 31.6g | Protein: 8.6g | Fat: 11.5g | Saturated Fat: 4.9g | Cholesterol: 40.5mg | Sodium: 343.1mg | Fiber: 3.3g | Sugar: 3g | Vitamin A: 350IU | Vitamin C: 33mg