Description
Indulge in this decadent, Italian-inspired vegetable lasagna, featuring layers of tender noodles, savory sautéed zucchini and spinach, and a rich, velvety homemade béchamel sauce. By pre-sautéing the garden vegetables and seasoning the creamy white base, this recipe achieves a restaurant-quality texture and depth of flavor perfect for a hearty and satisfying weeknight vegetarian dinner.
Ingredients
12 no-boil lasagna sheets
10 oz fresh baby spinach, wilted and squeezed dry
2 medium zucchini, sliced into thin half-moons
1 cup mushrooms, sliced
1/2 cup yellow onion, finely diced
15 oz whole milk ricotta cheese
3 cups mozzarella cheese, freshly shredded
1 cup Parmesan cheese, freshly grated
4 cups whole milk
1/4 cup unsalted butter
1/4 cup all-purpose flour
2 tbsp olive oil
1/2 tsp ground nutmeg
Salt and pepper to taste
Instructions
Preheat your oven to 375°F (190°C).
Heat olive oil in a large skillet over medium-high heat.
Sauté the zucchini, mushrooms, and onions until softened and moisture has evaporated.
Stir in the spinach until wilted, remove from heat, and drain all excess liquid.
In a saucepan, melt butter and whisk in flour to create a roux.
Gradually whisk in cold milk and simmer until the sauce thickens; season with nutmeg, salt, and pepper.
Spread a thin layer of sauce on the bottom of a 9×13 inch baking dish.
Layer noodles, ricotta, the vegetable mixture, mozzarella, and sauce, repeating until ingredients are used up.
Top with remaining cheese and bake covered with foil for 30 minutes, then uncover for 15 minutes until golden brown.
Notes
Ensure the vegetables are well-drained to avoid a watery lasagna. No-boil noodles are recommended for convenience, but traditional noodles can be used if boiled according to package instructions first. Season the béchamel sauce generously, as it is the primary flavor carrier for the dish.
- Prep Time: 30
- Cook Time: 45
- Category: Dinner
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 piece
- Calories: 420
- Sugar: 6g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 65mg