Real Recipes From Real Home Cooks ®

melanie's white lasagna

★★★★★ 1
a recipe by
Melanie Ross
Rumford, ME

This delicious low calorie lasagna recipe is one of my all time favorites! Made with Gorgonzola cheese and caramelized onions, it is super yummy. But because it’s bulked up with veggies and uses whole wheat lasagna noodles, it’s a lot lower in fat and calories than traditional lasagna recipes. Also, there’s no meat, so it’s a great Vegetarian Lasagna Recipe too! Using Gorgonzola, instead of a traditional mozzarella adds such a decadent flavor to the lasagna, while still keeping the recipe light. This dish was a hit with the whole family!

★★★★★ 1
prep time 1 Hr
cook time 30 Min

Ingredients For melanie's white lasagna

  • 8 oz
    no-cook lasagna noodles, preferably whole-wheat
  • 5 md
    portobello mushroom caps, diced
  • 3 lg
    sweet onions, thinly sliced
  • 4 c
    baby spinach
  • 2 c
    nonfat ricotta cheese
  • 2 c
    non-fat milk
  • 2 oz
    crumbled gorgonzola cheese
  • 1/2 c
    chopped fresh basil
  • 1/2 c
    red wine
  • 4 Tbsp
    light butter (i used "i can not believe its butter")
  • 2 Tbsp
    whole wheat flour
  • 4
    garlic cloves
  • 2 tsp
  • 1/2 tsp

How To Make melanie's white lasagna

  • 1
    Preheat oven to 375 degrees
  • 2
    To prepare onion filling: heat 3 tbsp butter in a large skillet over medium heat.
  • 3
    Add onions and cook, stirring frequently, until golden brown and very soft, about 20 minutes. (If they begin to stick, add water 1/4 cup at a time to release them and prevent burning.) Add mushrooms and cook, stirring, until just beginning to soften, about 3 minutes.
  • 4
    Add wine and 1 teaspoon salt and continue cooking until most of the liquid is absorbed, 2 to 3 minutes. Remove from heat; stir in pepper.
  • 5
    To prepare spinach filling: Place spinach, ricotta, basil, garlic and 1/2 teaspoon salt in a food processor and process until smooth.
  • 6
    To prepare white sauce: Heat 1 tbsp butter in a medium saucepan over medium-high heat.
  • 7
    Add flour and stir until bubbling, about 30 seconds.
  • 8
    Gradually whisk in milk and 1/2 teaspoon salt and bring to a boil, whisking constantly. Cook, whisking, until the sauce has the consistency of thick gravy, about 1 minute.
  • 9
    Add Gorgonzola and gently whisk until it is melted. Remove from the heat. (The sauce will continue to thicken as it sits.)
  • 10
    To assemble lasagna: Coat a 9-by-13-inch baking pan with cooking spray
  • 11
    Spread 1/2 cup white sauce in the prepared pan. Place a layer of noodles over the sauce.
  • 12
    Spread half of the spinach filling over the noodles and top with one-third of the onion filling.
  • 13
    Evenly spread 1/2 cup white sauce over the onions.
  • 14
    Repeat with another layer of noodles, the remaining spinach filling, half the remaining onion filling and half the remaining white sauce.
  • 15
    To finish, top with a third layer of noodles, spread the remaining onion filling over the noodles and then spread or dollop the remaining white sauce on top.
  • 16
    Bake until hot and bubbling, about 30 minutes. Let rest for 5 minutes before serving. Cut into 8 equally sized servings.