Vegetarian lasagna

Vegetarian lasagna

4 Servings 15 min Cook

Macros/Serving: 532 Calories

Ingredients

3 Tbsp Butter
0 Cup Wheat Flour
1 Tsp Nutmeg
1 1/2 Cup Reduced Fat Milk
1/2 Tsp Salt
1/2 Tsp Pepper
2 Cup Pasta Sauce
8 Wrapper, eggroll (7" square) Wonton Wrappers
1 1/2 Cup, shredded Mozzarella Cheese
1/4 Cup Parmesan Cheese

Directions

Melt butter in a 1- to 1 1/2-quart pan over medium-high heat.

Add flour and stir until bubbly.

Remove pan from heat and gradually add milk, whisking until smooth.

Return to heat and bring to a boil, stirring; then boil for 1 minute, stirring constantly.

Season to taste with nutmeg, salt, and pepper.

Remove from heat.

Choose a small baking dish in which 2 egg roll wrappers will fit snugly side by side.

In dish, layer a fourth of the marinara sauce, two egg roll wrappers, a third of the bechamel sauce, a third of the mozzarella cheese, and a fourth of the parmesan cheese.

Repeat layers twice more, ending with marinara sauce, egg roll wrapper, and Parmesan.

Bake in a 500 degrees F oven until lasagna is golden brown on top and sauce is bubbly around edges (about 15 minutes).

Let stand about 5 minutes before cutting in fourths to serve.

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