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Veggie White Lasagna

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A delightful meatless lasagna featuring creamy béchamel, rich ricotta, and fresh vegetables, perfect for a hearty meal.

Ingredients

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  • 1 tbsp Olive Oil
  • 1 cup diced yellow onion
  • 1 cup diced carrots
  • 8 oz sliced cremini mushrooms
  • 1 cup diced zucchini
  • 2 cloves garlic, minced
  • 5 oz fresh spinach
  • 1 tsp Italian seasoning
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 1/2 cup grated Parmesan cheese (plus more for topping)
  • 1/4 tsp nutmeg
  • 15 oz whole milk ricotta cheese
  • 1 large egg, beaten
  • 16 oz shredded low-moisture mozzarella cheese
  • 9 lasagna noodles (cooked or no-boil, as per package directions)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Prepare Vegetables: In a large skillet, heat olive oil over medium-high heat. Sauté the onion and carrots for about 5 minutes. Add the mushrooms and zucchini, cooking until browned (about 8-10 minutes). Stir in the garlic and cook for 1 minute, then add the spinach and cook until just wilted. Season with Italian seasoning, salt, and pepper. Set aside.
  3. Make Béchamel Sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk until smooth. Bring to a simmer, stirring, until the sauce thickens (about 5-7 minutes). Remove from heat, stir in 1/2 cup Parmesan and nutmeg. Season with salt and pepper.
  4. Mix Ricotta Filling: In a bowl, combine the ricotta, beaten egg, and 1 cup of mozzarella cheese. Season with salt and pepper.
  5. Assemble Lasagna: Spread a thin layer of béchamel sauce in the bottom of a 9×13 inch baking dish. Arrange 3 lasagna noodles on top. Spread half of the ricotta mixture over the noodles, followed by half of the vegetable mixture. Pour one-third of the béchamel sauce over the vegetables and sprinkle with 1 cup of mozzarella.
  6. Repeat Layers: Add another layer of noodles, the remaining ricotta, the remaining vegetables, another third of the béchamel, and 1 cup of mozzarella.
  7. Final Layer: Top with the last 3 noodles, the remaining béchamel sauce, the remaining mozzarella, and extra Parmesan cheese.
  8. Bake: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 15-20 minutes, or until the top is bubbly and golden brown.
  9. Rest and Serve: Let the lasagna rest for at least 15 minutes before slicing and serving.

Notes

Feel free to add or substitute other vegetables based on your preferences. For a lighter version, use low-fat milk and reduced-fat cheeses.

Nutrition

Find it online: https://mydailyrecipeideas.com/creamy-veggie-white-lasagna-foolproof-comfort/

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