Description
Hearty vegetable lasagna with white sauce offers layers of comfort and nutrition. Delicate pasta sheets, creamy béchamel, and roasted seasonal vegetables create a satisfying meal you’ll savor with each delightful bite.
Ingredients
Scale
Vegetables and Beans:
- 2 tablespoons (30 milliliters) extra virgin olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 cups (473 milliliters) broccoli florets, chopped small
- 8 ounces (226 grams) cremini mushrooms, chopped small
- 1 zucchini, chopped small
- 2 cups (473 milliliters) baby spinach, loosely packed and chopped
- 1 (15-ounce) (425 grams) can navy beans, drained and rinsed
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
Cheese and Dairy:
- 1.5 cups (355 milliliters) whole milk ricotta cheese
- 2.5 cups (591 milliliters) shredded mozzarella cheese
- 3/4 cup (177 milliliters) shredded parmesan cheese
- 4 tablespoons (60 milliliters) butter
- 3.5 cups (828 milliliters) whole milk
Noodles and Sauce Ingredients:
- 9–12 fresh or dried lasagna noodles
- 1/2 cup (118 milliliters) all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried basil
Instructions
- Preheat the oven to 375°F and prepare all ingredients by finely chopping vegetables into uniform pieces.
- Heat olive oil in a large skillet and sauté onions until translucent. Add garlic and broccoli, cooking until vibrant green. Incorporate mushrooms and zucchini, cooking for 5-7 minutes until vegetables become tender.
- Season the vegetable mixture and fold in spinach and beans, cooking until spinach wilts completely.
- Cook lasagna noodles according to package instructions for baking. Immediately rinse with cold water to prevent sticking and set aside.
- Create white sauce by melting butter in a saucepan. Gradually whisk in flour, then slowly pour milk while stirring continuously. Add seasonings and cook until sauce thickens, then stir in parmesan cheese.
- Assemble lasagna in a 13×9 inch baking dish by spreading a thin layer of white sauce on the bottom. Add a layer of noodles, followed by ricotta cheese, sautéed vegetables, and mozzarella.
- Repeat layering process, ensuring each layer is evenly distributed. Finish with a top layer of noodles, topped with remaining mozzarella and parmesan cheese.
- Bake for 30-35 minutes until the top is golden and edges are bubbling. If browning too quickly, cover with foil.
- Remove from oven and let rest for 10-20 minutes to allow layers to set before serving.
Notes
- Choose fresh, seasonal vegetables for maximum flavor and nutrition.
- Slice vegetables uniformly to ensure even cooking and consistent texture throughout the lasagna.
- Drain excess moisture from cooked vegetables to prevent watery lasagna.
- Experiment with different vegetable combinations like roasted bell peppers, eggplant, or butternut squash for variety.
- For a protein boost, add plant-based protein like tofu or lentils to the vegetable mixture.
- Substitute regular lasagna noodles with gluten-free or whole wheat options for dietary preferences.
- Enhance white sauce with herbs like thyme, basil, or nutritional yeast for extra depth.
- Make ahead and refrigerate unbaked lasagna for convenient meal prep.
- Freeze individual portions for quick weeknight dinners.
- Use low-fat cheese or dairy-free alternatives for a lighter, vegan-friendly version.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Dinner, Lunch, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 45 mg