Vegetable Lasagna

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians. It was specifically designed for college & university food service.

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Servings: 12

Serving Size: 6 ounces

Ingredients

9 each Lasagna noodles
6 cups Water
2 teaspoon Salt, divided
1 cup Onion, small dice
2 tablespoons Fresh garlic, minced
2 cups Zucchini, rough chopped
1 pound Baby spinach, rough chopped
1 pound Fresh broccoli florets, chopped
2 ounces Non-dairy margarine
1 cup Non-dairy mozzarella cheese, shredded, optional
1 teaspoon Black pepper

Alfredo Sauce
2 ounces Non-dairy margarine
2 ounces All-purpose flour
2 cups Non-dairy milk
¼ cup Nutritional yeast
1 cup Water
2 teaspoons Salt
2 teaspoons Black pepper

Preparation

1. Put noodles in boiling water with 1 teaspoon salt. Cook until tender, about 10-12 minutes.
2. Sweat onions and garlic in the margarine.
3. Add zucchini, broccoli and baby spinach. Cook for 10 minutes.
4. Prepare alfredo as follows:
a. Melt margarine
b. Add flour and cook until it emits a nutty aroma.
c. Add non-dairy milk, nutritional yeast, water, salt, and pepper. Stir and cook until thick and bubbly.
5. In a pan, layer with Alfredo on bottom, noodles, and vegetables, repeat with top layer of sauce. Top with mozzarella cheese, if using.
6. Bake at 350 degrees Fahrenheit until the internal temperature reaches 165 degrees, approximately, 20-25 minutes.

Nutrition information

Calories: 324 Total Fat: 12g Saturated Fat: 2g Trans Fat: 0g Monounsaturated Fat: 3.7g Polyunsaturated Fat: 3g Carbohydrate: 44g Fiber: 6.3g Total Sugars: 3g Protein: 13g Sodium: 836mg Vitamin A: 269mg Vitamin C: 49mg Calcium: 102mg Iron: 3mg Folate: 123mcg