Vegetarian Lasagna
Hello Healthy Meal Preppers!
Craving comfort food without the meat? This Vegetarian Lasagna is here to prove that hearty and satisfying doesn’t have to mean heavy. With layers of creamy béchamel, rich marinara, melty mozzarella, and a clever twist using egg roll wrappers in place of traditional pasta, this recipe delivers all the cozy lasagna vibes—faster and lighter than you’d expect!
Perfect for a quick weeknight dinner or meal prep, this dish is loaded with cheesy goodness and savory flavor, yet simple enough to whip up in under 30 minutes. It’s comfort food reimagined for clean eating and busy schedules—no compromise needed!
Vegetarian Lasagna Recipe:
Per serving: 533 Calories • 55.1g Carbs (3.7g Fiber) • 24.3g Fat • 22.8g Protein
10 minutes to prep , 15 minutes to cook
Ingredients
Scaled to 1 serving
3/4 tbsp Butter (11 g)
0.4 tbsp Wheat flour (3.1 g)
1/4 tsp Nutmeg (0.5 g)
3/8 cup Reduced-fat milk (92 g)
1/8 tsp Salt (0.8 g)
1/8 tsp Pepper (0.3 g)
1/2 cup Pasta sauce (128 g)
2 wrapper, eggroll Wonton wrappers (64 g)
3/8 cup, shredded Mozzarella cheese (42 g)
1 tbsp Parmesan cheese (5 g)
Directions
Directions are for original recipe of 4 servings
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.
Enjoy!
