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Spinach Vegetable Lasagna

Total Time

Prep: 30 min. Bake: 25 min. + standing


12 servings

This mildly seasoned lasagna is chock-full of fresh spinach, mushrooms, carrots and onions. Vicki Boman says it even pleases nonvegetarians when she serves it at her home in Ponca City, Oklahoma.
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  • 3 tablespoons butter
  • 1/2 cup all-purpose flour
  • 2-3/4 cups fat-free milk, divided
  • 1-1/2 cups plus 2 tablespoons grated Parmesan cheese, divided
  • 3 tablespoons Dijon mustard
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon hot pepper sauce
  • 1/2 pound sliced fresh mushrooms
  • 2 medium onions, chopped
  • 2 cups chopped carrots
  • 4 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 pound fresh spinach, chopped
  • 9 lasagna noodles, cooked, rinsed and drained


  1. In a large saucepan, melt butter. Stir in flour until smooth. Add 2-1/2 cups milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in 1-1/2 cups Parmesan cheese, mustard, 1/4 teaspoon salt and hot pepper sauce; set aside.
  2. In a large nonstick skillet, saute the mushrooms, onions, carrots and garlic in oil until tender. Stir in spinach and remaining salt. Cook and stir for 2 minutes or until spinach is wilted; drain.
  3. Remove from the heat; stir in 1-1/2 cups cheese sauce. Combine the remaining cheese sauce and milk. Spread half of the cheese sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Top with three noodles and half the vegetable mixture; repeat. Top with remaining noodles and cheese sauce. Sprinkle with remaining cheese. Bake, uncovered, at 375° for 25-30 minutes or until heated through. Let stand for 10 minutes before cutting.

Nutrition Facts

1 piece: 222 calories, 8g fat (4g saturated fat), 17mg cholesterol, 496mg sodium, 27g carbohydrate (0 sugars, 3g fiber), 12g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable, 1 fat, 1/2 fat-free milk.

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