White Lasagna Recipe – 5 Points +

White Lasagna

photo credit: karma free cooking

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! Each nicely sized serving is just 5 Points +, so pair it with a low Points salad, and you’ve got yourself a healthy and light dinner that tastes fantastic!! 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!

White Lasagna Recipe

This delicious low calorie Vegetarian White Lasagna Recipe is made with flavorful ingredients that keeps the dish tasting great, but still keeping the calories and fat low. Each serving has just 5 Points +, making it a wonderful idea for a healthy Weight Watchers Dinner Recipe.

Ingredients

  • 8 ounces no-cook lasagna noodles, preferably whole-wheat
  • 5 medium portobello mushroom caps,diced
  • 3 large sweet onions, thinly sliced
  • 4 cups baby spinach
  • 2 cups nonfat ricotta cheese
  • 2 cups non-fat milk
  • 2 oz crumbled Gorgonzola cheese
  • 1/2 cup chopped fresh basil
  • 1/2 cup red wine
  • 4 tbsp light butter (I used Brummel and Brown)
  • 2 tbsp whole wheat flour
  • 4 garlic cloves
  • 2 tsp salt
  • 1/2 tsp pepper

Instructions

  1. Preheat oven to 375°F.
  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.

Preparation time: 1 hour(s)

Cooking time: 30 minute(s)

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat

Number of servings (yield): 8

Culinary tradition: USA (Traditional)

Entire recipe makes 8 servings
Serving size is 1/8 of lasagna
Each serving = 5 Points +

PER SERVING: 264 calories; 4 g fat; 30 g carbohydrates; 17 g protein; 8 g fiber

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Comments

  1. Very good. My only suggestion is to cut out some of the salt. I have a feeling the fat free milk and the fat free ricotta already has enough salt in it so maybe nix the extra or cut it back!!!

  2. I made this tonight, and it really was delicious!! The carmelized onions/mushrooms made it so tasty!! Not to mention the garlic in the ricotta mixture. My only issue was that when I combined the ricotta/spinach/basil in the food processor, it made a VERY green mixture. It TASTED good, but it wasn’t pretty to look at , and there was no spinach leaves sticking out like the picture shows here. It was green goo oozing up the sides. It was GOOD , just not pretty!

  3. Made this tonite with a few changes. I couldn’t find any Gorgonzola at the store, so I substituted crumbled bleu cheese (low-fat). I like bleu cheese, so I used 5 oz. I also added a lot more spinach and basil.

    Husband thought it was a little bland, but I loved it. Very low in fat (because you don’t add cheese or eggs) and filling. I’d probably add more garlic to the spinach sauce, and more pepper as well to give it a little more punch. Mine didn’t look much like the photo – white sauce doesn’t brown like the photo, so I wonder what they put on the last layer!

    Overall, this recipe is a keeper. Very good, very healthy, and pretty easy to make.

  4. It was really good! My whole family liked it, except my 2 1/2 year old daughter, who hasn’t been liking anything recently! I did make a couple changes. I added a couple garlic cloves to the onions, added about 8 ounces mozzarella; half to the spinach mixture, half to the white sauce. I added nutmeg to the white sauce to give it a different flavor. I also omitted the mushrooms, because my husband hates them, and I added some steamed frozen spinach to the spinach mixture.  I think maybe it added moisture, because it was not dry at all! I loved the Gorgonzola taste to it, and the wine in the onions was awesome! Thank you for a great recipe!

  5. Mrsherman5 says:

    I just made this and used part-skim mozzarella – 8 ounces of it, b/c of the comments of it being dry.   I put about two ounces of the mozzarella in the white sauce, used a few more mushrooms and I had enough onion b/c I used three very large sweet onions.   The recipe was very time consuming – it took a long time to carmalize the onions.   I used dried basil.   I thought it was good, but not good enough for the work involved.   I might be inclined to try it with a red sauce because I really liked the mushroom/onion/spinach flavor but the white sauce didn’t have enough flavor for my tastes.

  6. I made this last night, only with a few changes. I did not have Gorganzola, so I used Mozzarella (and also put a thin sprinkle of Mozz on the very top too). I used double the spinach, and about 2.5 – 3 cups of Ricotta. I would have used MORE onions and Mushrooms had I known they don’t spread too well, and you need a nice layer of them for flavor. This recipe would also highly benefit from another half cup to 3/4 C of White sauce, as it was a little dry in the middle.

    Overall, the flavor was good — if you had carmalized onions and mushrooms in the bite. Without more of them, it will be bland though. if I was rating, I would give about 7 out of 10.

  7. I agree with Kerry. I made this last night with high hopes and it wasn’t good. The texture and flavor were weird and mine didn’t look anything like the picture either.

  8. This did not come out like the picture at all, and it did not taste good at all. I would not recommend this
    recipe to anyone.

  9. Why can't I print this it gives me garbage when I do doesn't matter what printer I use and u can' t copy and past it to another program this isn't the only recipe I have issues with on this sight

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