Vegetarian White Lasagna with Bean Sauce

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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

Ingredients:

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

Method:

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

Two glasses of water with squeeze of lemon juice + Truvia
1 cup tea with NuNaturals liquid stevia
Lots of water throughout the day
1/8 piece of white lasagna
2 pieces garlic bread
Side salad with mixed leafy greens + Lindsay low sodium olives, drizzled with EVOO + red wine vinegar
Half piece white lasagna
1/4 piece garlic bread
Scoop of mint chocolate chip ice cream + ice cream cone
Hard roll with slice of muenster cheese + yellow mustard
Medium banana

Approx. 1800-2000 cals

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.

Tagged as: bean sauce, garlic bread, intermittent fasting, lasagna, vegetarian lasagna, vegetarian lasagna recipe, vegetarian recipes, white lasagna

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Green goddess lasagna with white bean sauce « The captious vegetarian: February 14, 2011 at 4:07 PM

{ 9 comments… read them below or add one }

1 Fallon February 11, 2011 at 9:29 AM: Looks delicious!! Definitely my kind of comfort food.
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2 brandi February 11, 2011 at 10:53 AM: That lasagna looks incredible! I had red lasagna more often, but if a white lasagna is made well I’d pick that every time

3 Hope February 11, 2011 at 11:45 AM: This lasagna looks incredible! You take such beautiful pictures!

4 Valerie @ City|Life|Eats Twitter: citylifeeats February 11, 2011 at 11:51 AM: What a beautiful lasagna. THanks for stopping by my blog

5 Alisa Fleming Twitter: godairyfree February 11, 2011 at 12:26 PM: Though I can’t do all of the cheese, I love the idea of a white lasagna loaded with veggies! It looks great.

6 Averie (LoveVeggiesAndYoga) Twitter: AverieCooks February 11, 2011 at 4:27 PM: Jenn…this looks awesome! I honestly havent had lasagna in years…maybe like 10-15?

I knew from an early age that gluten in noodles especially, like pasta noodles always bothered me and I just instinctively avoided them so it’s been too long for me!

The salad looks perfect. Not only the food. But the food photography. Beautiful work
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7 Biz February 11, 2011 at 4:29 PM: I’ll give yours a try, but I think red is still my favorite – and I always serve it with more marinara sauce on the side – I like a saucy lasagna!
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8 Christin@purplebirdblog Twitter: purplebirdblog February 11, 2011 at 7:13 PM: I love the idea of the bean sauce! I made a lasagna a while back with a butternut squash sauce that was pretty damn good too!
Christin@purplebirdblog recently posted..Stir Friday!

9 Melissa @ For the Love of Health February 12, 2011 at 10:41 AM: great photos Jenn! The lasagna looks AMAZING and since you said it tastes amazing, it is definitely something to add to the list of things to make! I don’t know if I have a preference of red or white
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