Almost white, actually. I used brown noodles.
I typically don’t use no boil lasagna noodles, but I figured all the veggies in this could use something to sponge up some of the excess water. I cannot stand watery lasagna! I love when it settles and stay together firmly and transforms into a pasta cake of sorts. Sloppy lasagna is like Hamburger Helper or, in other words, goop. This white lasagna was ahead of its counterparts in that aspect; it wasn’t the slightest bit watery and held together perfectly, just the way I like it.
Vegetarian White Lasagna with Bean Sauce
- 9oz dry no boil lasagna noodles (approx. 8-12 sheets depending on size) or 9oz before boil regular noodles
- 2 cups steamed peas
- 1/2 cup steamed spinach
- 1 carrot, shredded and steamed
- 2 cups chopped broccoli, steamed
- 3 cups fat-free ricotta
- 8oz shredded mozzarella cheese
- One (12oz) can white beans with juice (butter, cannellini, navy, etc.)
- 1/4 cup nutritional yeast
- 2 cups milk
- 1 TBSP garlic powder
- 1/4 teaspoon black pepper
- Salt or salt substitute to taste, *optional
- 1/2 cup grated parmesan cheese
- Preheat oven to 400F
- Steam all of the vegetables; drain as much water out of them as possible. Put spinach in strainer and squeeze.
- Add milk, beans with juice, nutritional yeast, garlic powder, black pepper, and salt* to blender. Blend until thoroughly mixed together, do not over-blend to avoid airiness.
- Add bean sauce to saucepan with steamed vegetables; stir well. Heat on low for 10-15 minutes, stir often.
- In lasagna tray, spread thin layer of bean and vegetable sauce evenly across bottom, then add a layer of noodles (no boil noodles or cooked regular noodles), next a layer of ricotta (1.5 cups), white bean and vegetable sauce, then a layer of mozzarella cheese (4oz). Repeat for two layers; sprinkle top with parmesan cheese.
- Cover with (nonstick) foil and bake on 400F degrees for 45-50 minutes. Remove foil for last 10 minutes of cooking to lightly brown the top.
Makes 8-12 servings
Simple side salad of arugula, butter lettuce, radicchio and Lindsay low sodium black olives drizzled with EVOO + red wine vinegar
Garlic bread made with roasted garlic ciabatta bread and butter. SO GOOD!
This was AAAAAAAAAAAAMAZING! I loved every single bite! It was a tad dry due to the no boil noodles, so if you have extra bean sauce, save it and ladle it on top afterward. My mom loved it so much that she thinks we should make lasagna like this all the time. She’s a picky eater, so that’s saying a lot about its awesomeness! It reminds me a lot of a white pizza, which I am crazy about. This is one of those things that you wish you had made (or eaten) sooner in life.
A meal like this is totally worth saving my appetite for when doing intermittent fasting. YUM x wozillion!!
Intermittent Fasting Menu: 19.5-hour fast
Question: What’s your preference? Red or white lasagna? I’m torn. I still love red lasagna, but white just might be the winner. Maybe I’ll have to make a red variety sometime soon to have a more current comparison.