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The Colorful Plate
Entrees

Peer Review Status: Internally Reviewed by Cancer Center Staff
First Published: 2000

Vegetable Lasagna–Modified **

1 cup spinach leaves, chopped 2 Tablespoons margarine
1 cup carrots, finely chopped 6 Tablespoons flour
1 cup broccoli florets, finely chopped 3 cups skim milk
10 lasagna noodles 3 cups nonfat mozzarella cheese, shredded
  1/2 cup breadcrumbs
  1. Prepare vegetables and cook lasagna noodles. Set aside.
  2. Prepare white sauce by adding flour to a bowl. Gradually add milk while stirring or using electric mixer to blend thoroughly. Pour mixture into a saucepan, add margarine, cook on medium heat stirring constantly.
  3. When white sauce bubbles and thickens, add vegetables. Set aside.
  4. Place 1 layer lasagna noodles in bottom of 9"x13" pan sprayed with nonstick spray. Distribute 1/2 vegetable sauce over noodles. Sprinkle 1/2 cheese over sauce. Repeat.
  5. Top with dry breadcrumbs.
  6. Bake at 350° for 30-35 minutes.
  7. Allow to set 15 minutes at room temperature before cutting.
Serves: 12 Nutrition Facts
Calories: 381 Saturated Fat: 0.6 gm
Carbohydrate: 65 gm Fiber: 3 gm
Cholesterol: 6 mg Protein: 22 gm
Fat: 4 gm Sodium: 321 mg

** To make the original recipe lower in calories, cholesterol, fat, and sodium, use skim milk and nonfat cheese and reduce the amount of cheese and margarine.

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