In 13-by-9-inch glass baking dish, layer half of the prepared lasagna noodles, half of the ricotta mixture, half of the vegetable mixture, and half of the mozzarella. Begin layering your lasagna in an oven proof dish by spreading a layer of pasta sauce, pasta sheets, white sauce, baby spinach, another layer of pasta sauce, pasta sheets, white sauce, sliced zucchini, pasta sauce, lasagna sheets and aiming to finish with a layer of … Top with 1/3 of the vegetable mixture and sprinkle 1/3 of the mozzarella cheese (about 1c) over top before covering with 1/3 white sauce. Place 3 uncooked noodles over the sauce. Spoon remaining sauce over vegetable layer; arrange remaining mozzarella on top. Instructions Preheat oven to 350°. This vegetarian lasagna packs comfort in every bite. Low Carb Vegetable Lasagna With White Sauce. Cut the top off of the head of garlic, just enough to expose the heads of the garlic cloves. Add flour and stir until smooth to create a roux. Spread 1/4 cup white sauce in an ungreased 7x5x1-1/2-in. Cover bottom of dish with 2 large noodle pieces and one small piece. The layers of butternut squash give the dish a sweet and creamy flavor and texture. (3 cup) baking dish. Mandolin slice zucchini. Add half of the Vegan Ricotta to the top of the Noodles and use a spatula to spread it around evenly. Spread about 1/2 cup pasta sauce mixture evenly in the bottom of the dish. This vegetable lasagna with white sauce has a velvety sauce with lots of veggies and plenty of cheesy goodness. Line with 3 noodles and spoon 1/3 of the ricotta mixture (it’ll be a thin layer) down the center of each noodle. Pour 1 cup of the White Sauce into the base of a 9″ x 13″ baking dish and spread it around evenly. … For the Besciamella (white sauce): In a medium saucepan, heat butter until melted. Instructions Preheat oven to 375 degrees. Add 1 layer of Lasagna Noodles to the bottom of the dish, making sure they overlap slightly. 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