Vegetable Lasagna



This came from Betty Crocker’s Timesaving Cookbook – the modifications in
parantheses are mine (Glenda).


White Sauce

  • 1/3 cup margarine, melted
  • 1/3 cup flour
  • 1 tsp salt
  • 3 c skim milk

12 lasagna noodles, cooked

Cheese Layer

  • 10 ounce frozen spinach (thaw & squeeze water out of it)
  • 2 cups lowfat cottage cheese
  • 1/4 cup parmesan cheese, grated
  • 1 tsp basil
  • 1/2 tsp oregano
  • 1/4 tsp pepper

Veggie Layer

  • 8 ounce mushrooms, sliced
  • 2 cups carrots, sliced
  • 1/2 cup onion, chopped
  • 1 cup bell peppers, chopped
  • ( 1/2 cup or so broccoli)

1 cup mozzarella cheese


Preheat oven 350, and dig out a 9×13 pan, spray with nonstick oil

Prepare White Sauce: heat margarine in a 1 quart sauce pan over low heat
until melted, stir in flour and salt, stirring constantly, until bubbly;
remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil
and stir one minute; cover and keep warm, if it thickens, add a milk in small

In large mixing bowl, combine spinach, cottage cheese, parmesan cheese,
basil, oregano, and pepper, set aside. (I used about 1/2 ricotta cheese,
since I didn’t have 2 cups of cottage cheese, it made a good subsitute) Smash
it together, and set it aside.

In a skillet cook mushrooms, carrots, onion, bell pepper (and any other
veggies you want to add) until soft and tender (I used about 1/2 cup of
chicken broth to ‘steam’ them)

Arrange 4 noodles in pan, top with 1/2 the spinach cheese mixture, 1/2 cup
mozzarella cheese and 4 more noodles. Layer all the cooked veggies on top of
noodles, spread 1/2 of the white sauce on veggies, top with remaining
noodles, then layer spinach cheese mixture, white sauce and remaining
mozzarella cheese. Bake 45 minutes, let stand 10 minutes before cutting.

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