Debbie's Vegetable Lasagna

Recipe View 5 mins Preheat oven to 375 degrees F (190 degrees C). (5 minutes)

Recipe View 15 mins Cook the lasagna noodles: Bring a large pot of lightly salted water to a boil. Cook lasagna noodles according to package directions until al dente (about 8 minutes). Drain well and lay flat on a baking sheet to prevent sticking. (15 minutes)

Recipe View 10 mins Prepare the Parmesan Sauce: In a medium saucepan, melt the butter over low heat. Whisk in the flour, salt, and pepper until smooth. Cook for 2-3 minutes, stirring constantly, until the mixture is lightly golden and fragrant. Gradually whisk in the milk and vegetable broth, stirring constantly to prevent lumps. Bring to a simmer, then stir in the white wine and remove from heat. Stir in the Parmesan cheese until smooth. (10 minutes)

Recipe View 15 mins Make the Ricotta-Vegetable Filling: In a medium bowl, whisk together the ricotta cheese, egg, and egg white. Heat the olive oil in a large skillet over medium-high heat. Add the carrots and zucchini and cook until slightly softened, about 5-7 minutes. Add the drained spinach and cook for another 2 minutes. Stir the vegetable mixture into the ricotta mixture and mix well. (15 minutes)

Recipe View 15 mins Assemble the Lasagna: Spread a thin layer of Parmesan sauce in the bottom of a 9x13-inch baking dish. Layer 1/3 of the lasagna noodles, 1/3 of the ricotta-vegetable mixture, and 1/3 of the Parmesan sauce over the noodles. Repeat the layering two more times. Top with the mozzarella cheese and a sprinkle of extra Parmesan cheese. (15 minutes)

Recipe View 35 mins Bake the Lasagna: Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted, bubbly, and lightly browned. (35 minutes)

Recipe View 15 mins Let it Rest: Let the lasagna rest for 10-15 minutes before slicing and serving. This allows the layers to set and makes it easier to cut. (15 minutes)