Spread 1/4 cup white sauce in an ungreased 7x5x1-1/2-in. Pour 1 cup of the White Sauce into the base of a 9″ x 13″ baking dish and spread it around evenly. The layers of butternut squash give the dish a sweet and creamy flavor and texture. Top with 1/3 of the vegetable mixture and sprinkle 1/3 of the mozzarella cheese (about 1c) over top before covering with 1/3 white sauce. Add half of the Vegan Ricotta to the top of the Noodles and use a spatula to spread it around evenly. In 13-by-9-inch glass baking dish, layer half of the prepared lasagna noodles, half of the ricotta mixture, half of the vegetable mixture, and half of the mozzarella. Line with 3 noodles and spoon 1/3 of the ricotta mixture (it’ll be a thin layer) down the center of each noodle. Cut the top off of the head of garlic, just enough to expose the heads of the garlic cloves. Add 1 layer of Lasagna Noodles to the bottom of the dish, making sure they overlap slightly. Spread half of the spinach mixture over the noodles. Over medium heat, cook until light golden brown, about 6 to 7 minutes. Top with half of the sauce, then with the remaining noodles, ricotta, and vegetable mixture. Begin layering your lasagna in an oven proof dish by spreading a layer of pasta sauce, pasta sheets, white sauce, baby spinach, another layer of pasta sauce, pasta sheets, white sauce, sliced zucchini, pasta sauce, lasagna sheets and aiming to finish with a layer of … Sprinkle with half of the carrots and half of the mushrooms. Layer with 1/3 cup mozzarella cheese, 1/2 cup white sauce, half of the vegetables and half of the ricotta cheese mixture. Instructions Preheat oven to 350°. Low Carb Vegetable Lasagna With White Sauce. https://www.yummly.com/recipes/vegetable-lasagna-with-white-sauce (3 cup) baking dish. Add flour and stir until smooth to create a roux. This vegetarian lasagna packs comfort in every bite. Spoon remaining sauce over vegetable layer; arrange remaining mozzarella on top. 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