Mmmm Monday: White Lasagne

So I really think it's a good thing I don't come up with any of these recipes. I find them from friends who cook well or bloggers or good ole  I love trying new recipes, but I rarely find ones that I LOVE. The ones my family loves, I feel comfortable sharing on the blog.

My confession:  Yesterday, I MESSED UP hard boiled eggs.  Our thrifty lunch of egg salad on toasted (aka: OLD) bread turned the eggs, peeling warm eggs (it takes FOREVER) and then realizing the yolks STILL weren't cooked enough.  EW.  Now, We have a dozen hard boiled egg whites--for Cobb salad tomorrow, I guess!?  YIKES! Bad day!

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With that said, this recipe is NOT from me!  My friend Katie made this awesome White Lasagne. She got her recipe from a site called recipecan.  I've made this before and loved it.  We will make it this week too.  I love using the veggies I have available and that my family loves. A flexible recipe makes mama happy!  Thanks to for feeding my family this week!

White Vegetable Lasagne

  • 1/2 tablespoon olive oil
  • 1/2 onion, chopped
  • 1 zucchini, chopped
  • 1/2 bag (8 oz) froze spinach, thawed and drained
  • 1/2 red bell pepper, chopped
  • 4 garlic cloves, minced
  • 1 container (32 oz) part-skim ricotta
  • 1 tablespoon dried basil
  • 1/2 tablespoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 teaspoon salt
  • 1 egg
  • 2 tablespoons unsalted butter
  • 2 tablespoons whole wheat flour
  • 1 cup low fat milk
  • 1/2 cup freshly grated Parmesan
  • 1 log (10.5 oz) goat cheese
  • 1/2 teaspoon salt
  • 1 box whole wheat lasagna noodles
  • 2 cups shredded part-skim mozzarella cheese
  • Heat oven to 350 degrees. Cook noodles according to package.
  • Heat olive oil in a large skillet over medium heat. Add onions and cook for 5 minutes, stirring occasionally. Add in zucchini and peppers and cook until the zucchini are soft (about 5 minutes). Stir in spinach and garlic and cook for an additional minute. Remove from heat.
  • Mix ricotta, basil, oregano, thyme, salt and egg in a bowl.
  • Melt butter in a saucepan over medium heat. Whisk in flour and cook one minute. Whisk in milk and bring to a boil. Reduce heat to low and whisk in Parmesan, goat cheese, and salt. Cook for 5 minutes, stirring frequently. Remove from heat.
  • In a 13×9 pan, layer 4 noodles, half of the ricotta mix, half of the veggies mix, half of the goat cheese sauce and half of the mozzarella cheese. Repeat for a second layer. Place the remaining noodles on top and sprinkle with remaining mozzarella cheese. Bake for 45 minutes.

1 comment:

  1. When I first was learning to cook it was aweful-- no one told me how long you boil them-- they blew up in the pan-- OMG they smelled bad,and egg stuff everywhere.. I have come a long ways from that point.All In learning I guess. Well, I do need to make this because it really sounds good.Thanks