Vegetable Lasagna

01Method

1. 1

   Fill a large pot with generously salted water and bring to a boil. Add the lasagna noodles and cook, stirring occasionally, until tender but still firm, about 8 minutes. Drain and set aside.

2. 2

   Heat the oven to 375°F (190°C).

3. 3

   In a skillet over low heat, melt the margarine. Whisk in the flour, salt, and pepper and stir continuously until the mixture is smooth and just beginning to bubble, 2–3 minutes. Gradually pour in the milk and broth, stirring constantly, and bring the sauce to a boil. Add the wine, remove from heat, then stir in the Parmesan until fully melted and smooth.

4. 4

   In a mixing bowl, combine the ricotta, whole egg, and egg white, whisking until uniform.

5. 5

   Warm the olive oil in a skillet over medium-high heat. Sauté the carrots, zucchini, and spinach until just softened, 5–10 minutes. Fold the cooked vegetables into the ricotta mixture.

6. 6

   In a 9×13-inch baking dish, spread one-third of the noodles, followed by one-third of the ricotta-vegetable filling, then one-third of the Parmesan sauce. Repeat this layering twice more, finishing the top with the shredded mozzarella.

7. 7

   Bake in the preheated oven until the cheese is lightly golden and bubbling, about 30 minutes.