Debbie's Classic Veggie Lasagna

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Step 1

Start by bringing a large pot of salted water to a boil. Add the lasagna noodles and cook them for about 8 minutes, stirring occasionally, until they’re tender but still have a bit of bite. Drain the noodles and set them aside.

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Step 2

While the noodles cook, preheat your oven to 375°F (190°C).

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Step 3

In a skillet over low heat, melt the margarine. Stir in the flour, salt, and pepper, cooking it all together until it’s smooth and bubbly, about 2 to 3 minutes. Slowly whisk in the milk and broth, and keep stirring as the sauce comes to a boil. Add the wine, take the pan off the heat, and then stir in the Parmesan cheese until the sauce is nice and creamy.

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Step 4

In a bowl, mix the ricotta cheese with the egg and egg white until well combined.

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Step 5

Heat some olive oil in a skillet over medium-high heat and sauté the carrots, zucchini, and spinach until they’re just tender, around 5 to 10 minutes. Fold the cooked veggies into the ricotta mixture.

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Step 6

Now for assembling: spread a third of the noodles in the bottom of a 9x13-inch baking dish. Top that with a third of the ricotta-vegetable mix, then a third of the Parmesan sauce. Repeat these layers two more times, finishing off with a generous layer of mozzarella cheese on top.

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Step 7

Pop the lasagna into the oven and bake for about 30 minutes, or until the cheese is golden and bubbly. Let it cool for a few minutes before serving.