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Ingredients

9 lasagna noodles ¼ cup margarine ¼ cup all-purpose flour ½ teaspoon salt ¼ teaspoon ground black pepper 1 cup milk ½ cup vegetable broth, or as needed 2 tablespoons white wine ½ cup grated Parmesan cheese 1 cup light ricotta cheese 1 egg 1 egg white 1 tablespoon olive oil 2 cups coarsely shredded carrots 2 cups coarsely chopped zucchini 1 (10 ounce) package frozen chopped spinach, thawed and drained 1 cup shredded mozzarella cheese

Nutrition Info

291.4 calories carbohydrate: 30.4 g cholesterol: 39.1 mg fat: 13.2 g fiber: 3.2 g protein: 13.6 g saturatedFat: 4.3 g servingSize: - sodium: 481.9 mg sugar: 5 g transFat: : - unsaturatedFat: : -

Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
Preheat oven to 375 degrees F (190 degrees C).
Melt margarine in a skillet over low heat, cook and stir flour, salt, and pepper into the melted margarine until smooth and bubbling, 2 to 3 minutes. Add milk and broth into flour mixture, stirring constantly, bring sauce to a boil. Stir wine into sauce and remove from heat. Stir Parmesan cheese into sauce until smooth.
Whisk ricotta cheese, egg, and egg white together in a bowl.
Heat olive oil in a skillet over medium-high heat, saute carrots, zucchini, and spinach until just becoming tender, 5 to 10 minutes. Stir vegetable mixture into ricotta mixture.
Layer 1/3 the lasagna noodles, 1/3 the ricotta-vegetable mixture, and 1/3 the Parmesan sauce in a 9x13-inch baking dish, repeat layering 2 more times with remaining ingredients, ending with a layer of mozzarella cheese.
Bake in the preheated oven until cheese is lightly browned and bubbling, about 30 minutes.

8 servings

Delicious vegetable lasagna with a white creamy sauce. A family favorite!