Vegetable Lasagna to die for!


White Sauce Vegetable Lasagna

When I make lasagna I never make just one. I make three or four and freeze the extra pans for a future date.

This recipe is not low cal nor is it light. It is incredible tasting and as a friend of mine told me quite fluffy.

I experimented with a new technique that I have never tried before but that was much easier than boiling the noodles. First the recipe for three pans of lasagna.

White sauce:

1.5 Costco sized cream cheese blocks

3  16 oz Sour cream. (If you want a lighter sauce use plain yogurt instead of sour cream)

16 oz Heavy cream

whole milk until you reach the  consistency of pancake batter.

Whisk all above ingredients in a stockpot until smooth over medium high heat.


Johnny’s Garlic Spread®, approximately 6 TBLS,  more if you like garlic.

2 tsp black pepper

2 tsp Himalayan pink salt

1/4 cup fresh lemon juice

1/4 cup pureed onion

whisk until smooth



6 medium sized zucchini into small pieces

3 lbs of mushrooms into small pieces

1 lb fresh spinach

1/2 lb fresh kale

3 lbs shredded mozzarella


Assembling the lasagna:

you will need three 9×13 deep pans

  1. coat the bottoms of all three pans with a light coat of the white sauce.
  2. place uncooked lasagna noodles to cover the white sauce.
  3. pour another light coat of white sauce.
  4. a combination of all of the raw, chopped vegetables minus the mushrooms.
  5. a thin layer of shredded cheese.
  6. raw lasagna noodles.
  7. white sauce.
  8. shredded cheese.
  9. chopped mushrooms.
  10. raw lasagna noodles.
  11. white sauce.
  12. shredded cheese.

Bake in a 350 degree oven for 1 hour, turn the oven off and let it sit in the oven for 15 minutes. remove from the oven and let it rest for another 15 minutes then cut and serve.

It’s the best darned lasagna I’ve ever made!!!




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