White Vegetable Lasagna Recipe

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Ingredients:

Serving

16 oz lasagna noodles, cooked
3 zucchini , cut in half lengthwise then thinly sliced
2 red bell peppers, chopped
16 oz cremini mushrooms, sliced ( baby bellas)
1 tbsp olive oil
1 tbsp olive oil
2 -3 shallots, minced (about 1/2 cup)
4 garlic cloves, minced
1 tsp italian seasoning or 1 tsp dried basil
2 tbsp all-purpose white flour
1 1/2 cups 1% low-fat milk
1/2 cup light cream
1 cup gouda cheese, shredded
1/2 cup asiago cheese, shredded (3/4 oz)
2 cups frozen chopped spinach, thawed and squeezed dry
13 3/4 oz water-packed artichoke hearts, drained and chopped
1/2 cup dried sun-dried tomato , chopped kitchen shears work good (1.5oz)
salt and pepper , to taste
1/4 tsp crushed red pepper flakes (to taste)
16 oz low fat cottage cheese (2 cups)
1 large egg, lightly beaten
1 tsp dried basil
1/2 tsp garlic salt
1/2 tsp ground black pepper
1/4 tsp crushed red pepper flakes, more to taste
3 cups part-skim mozzarella cheese, shredded

Directions:

Cook noodles according to package instructions.
Roasted Veggies:.
Preheat oven to 400°F.
Toss zucchini, bell pepper and mushrooms with olive oil.
Spread evenly onto a large baking sheet with 1/2 sides.
Bake for 30 minutes. Drain liquid.
Sauce:.
While the veggies are roasting, heat olive oil over medium heat. Add shallots and saute for about 3 minutes until lightly browned.
Add garlic and italian seasoning and saute for 2 more minutes.
Stir in flour.
Stir in the remaining sauce ingredients and simmer, stirring often, over low heat for about 20 minutes or until cheese is melted. You can keep it simmering over very low heat while you finish other prep work.
Filling:.
Stir together all filling ingredients except the mozzarella.
Assembly:.
Spread about 1/2 cup of the sauce across the bottom of a 13x9 baking dish.
Layer one third of the noodles, half of the vegetables, 1 cup of mozzarella, and half of the filling.
Repeat one third of noodles, half of veggies, 1 cup mozzarella and remaining filling.
Top with last third of noodles, remaining sauce and last cup of mozzarella cheese.
Cover loosely with foil and bake for 30 minutes at 400°F.
Remove foil and bake another 15 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	413.21 Kcal (1730 kJ)
Calories from fat	198.75 Kcal
		% Daily Value*
Total Fat	22.08g	34%
Cholesterol	90.64mg	30%
Sodium	1030.48mg	43%
Potassium	650.96mg	14%
Total Carbs	21.99g	7%
Sugars	8.11g	32%
Dietary Fiber	2.73g	11%
Protein	31.87g	64%
Vitamin C	29.2mg	49%
Vitamin A	0.8mg	25%
Iron	63.6mg	353%
Calcium	818.2mg	82%

Amount Per 100 g
Calories	122.02 Kcal (511 kJ)
Calories from fat	58.69 Kcal
		% Daily Value*
Total Fat	6.52g	34%
Cholesterol	26.76mg	30%
Sodium	304.29mg	43%
Potassium	192.22mg	14%
Total Carbs	6.49g	7%
Sugars	2.39g	32%
Dietary Fiber	0.81g	11%
Protein	9.41g	64%
Vitamin C	8.6mg	49%
Vitamin A	0.2mg	25%
Iron	18.8mg	353%
Calcium	241.6mg	82%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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