Creamy Vegetable Lasagna with White Sauce (Print Version)
Vegetable Lasagna with White Sauce features layers of fresh veggies, rich béchamel, and tender pasta. A satisfying vegetarian meal for any occasion.
# Recipe Info:
Prep Time: 40 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 85 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: Italian
Dietary: Vegetarian
# Ingredients:
→ The Creamy Embrace
01 -
1/2 cup unsalted butter
02 -
1/2 cup all-purpose flour
03 -
4 cups whole milk
04 -
1/2 tsp ground nutmeg
05 -
1 tsp sea salt
06 -
1/4 tsp white pepper
→ Garden Layers
07 -
2 medium zucchini (about 1 lb), thinly sliced
08 -
2 medium yellow squash (about 1 lb), thinly sliced
09 -
10 oz fresh spinach
10 -
8 oz cremini mushrooms, sliced
11 -
1 large yellow onion, diced
12 -
4 cloves garlic, minced
13 -
2 tbsp extra virgin olive oil
→ Hearty Foundations
14 -
12 lasagna noodles (about 10 oz), oven-ready or pre-boiled
15 -
15 oz part-skim ricotta cheese
16 -
1 cup grated Parmesan cheese, divided
17 -
2 cups shredded low-moisture mozzarella cheese, divided
18 -
1/4 cup fresh parsley, chopped, for garnish
# Instructions:
01 -
Heat 2 tbsp extra virgin olive oil in a large skillet over medium heat. Add 1 large yellow onion (diced) and 4 cloves garlic (minced), cooking until fragrant. Stir in 8 oz cremini mushrooms (sliced), 2 medium zucchini (thinly sliced), and 2 medium yellow squash (thinly sliced). Cook until tender, then wilt in 10 oz fresh spinach. This forms the flavorful base for your Comforting Vegetable Lasagna with White Sauce.
02 -
In a medium saucepan, melt 1/2 cup unsalted butter over medium heat. Whisk in 1/2 cup all-purpose flour and cook for 1 minute. Gradually whisk in 4 cups whole milk until smooth. Bring to a simmer, stirring constantly, until thickened. Season with 1 tsp sea salt, 1/4 tsp white pepper, and 1/2 tsp ground nutmeg. This rich white sauce is key to your Comforting Vegetable Lasagna with White Sauce.
03 -
In a large bowl, combine 15 oz part-skim ricotta cheese, 1/2 cup grated Parmesan cheese, and 1 cup shredded low-moisture mozzarella cheese. Mix well to ensure an even distribution of cheeses. This mixture will provide a delightful creamy layer in your lasagna.
04 -
Preheat your oven to 375°F (190°C). If using traditional lasagna noodles, boil 12 lasagna noodles according to package directions until al dente; drain and rinse. If using oven-ready noodles, no pre-boiling is needed.
05 -
Spread about 1 cup of the white sauce in the bottom of a 9x13 inch baking dish. Arrange 3-4 lasagna noodles over the sauce. Top with half of the sautéed vegetables, then half of the cheese mixture. Repeat layers, finishing with noodles, remaining white sauce, 1/2 cup grated Parmesan cheese, and 1 cup shredded low-moisture mozzarella cheese.
06 -
Cover the baking dish loosely with foil and bake for 30 minutes. Remove the foil and continue baking for another 15-20 minutes, or until the top is golden brown and bubbly. This ensures your Comforting Vegetable Lasagna with White Sauce is perfectly cooked through.
07 -
Let the lasagna rest for 10-15 minutes before slicing and serving. This allows the layers to set, making for cleaner cuts. Garnish with 1/4 cup fresh parsley (chopped). Enjoy your homemade Comforting Vegetable Lasagna with White Sauce!
# Notes:
01 -
For extra flavor in your white sauce, infuse the milk with an onion half and a bay leaf before adding to the roux, then strain it out.
02 -
Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or oven.
03 -
Feel free to experiment with other vegetables like bell peppers, carrots, or even eggplant. For a richer cheese flavor, try adding a touch of fontina or provolone to the cheese mixture.
04 -
This hearty lasagna pairs wonderfully with a simple green salad dressed with a light vinaigrette and some crusty garlic bread.
# Tools You'll Need:
01 -
9x13 inch baking dish
02 -
large saucepan
03 -
whisk
04 -
large skillet
05 -
cutting board
06 -
knife
# Nutrition Facts (Per Serving):
Calories: 606 kcal
Total Fat: 33 g
Total Carbohydrate: 49 g
Protein: 28 g