Vegetable Lasagna with Creamy White Sauce (Print version)
Hearty vegetable lasagna with creamy béchamel, three cheeses, and tender pasta. A satisfying meatless main baked in about 75 minutes.
# Ingredients:
For the vegetable filling
01 -
2 tablespoons extra-virgin olive oil
02 -
1 medium yellow onion, diced
03 -
3 cloves garlic, minced
04 -
1 medium zucchini (about 8 oz / 225 g), diced
05 -
8 oz (225 g) cremini mushrooms, sliced
06 -
2 cups broccoli florets, chopped small
07 -
4 cups fresh baby spinach
08 -
1/2 teaspoon salt
09 -
1/4 teaspoon black pepper
10 -
1/4 teaspoon red pepper flakes (optional)
For the white sauce
11 -
4 tablespoons (60 g) unsalted butter
12 -
1/3 cup (45 g) all-purpose flour
13 -
4 cups (950 ml) whole milk, warmed
14 -
1/2 teaspoon garlic powder
15 -
1/4 teaspoon ground nutmeg
16 -
1/2 teaspoon salt
17 -
1/4 teaspoon black pepper
18 -
1/2 cup (50 g) grated parmesan cheese
For assembly
19 -
12 no-boil lasagna noodles (or regular, cooked until just flexible)
20 -
1 1/2 cups (360 g) whole milk ricotta cheese
21 -
2 cups (200 g) shredded mozzarella cheese
22 -
1/2 cup (50 g) grated parmesan cheese
# Instructions:
01 -
Heat olive oil in a large skillet over medium-high heat. Add onion and cook until soft, about 3 minutes. Stir in garlic, zucchini, mushrooms, and broccoli. Cook until the vegetables release their liquid and it evaporates, 6 to 8 minutes. Add spinach and toss until wilted. Season with salt, pepper, and red pepper flakes. Remove from heat.
02 -
Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute. Slowly pour in warm milk while whisking constantly. Continue cooking until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes. Stir in garlic powder, nutmeg, salt, pepper, and parmesan. Remove from heat.
03 -
If using regular lasagna noodles, boil them in salted water for 1 minute less than the package suggests. Drain and lay flat on a lightly oiled baking sheet so they do not stick. Skip this step if using no-boil noodles.
04 -
Spread 1 cup of white sauce over the bottom of a 9 by 13 inch (23 by 33 cm) baking dish. Add a layer of noodles, then half the vegetable mixture, half the ricotta in spoonfuls, 1 cup of mozzarella, and 1 cup of sauce. Repeat the layers once more. Finish with a final layer of noodles, the remaining sauce, and the remaining mozzarella and parmesan.
05 -
Cover the dish tightly with foil and bake at 375°F (190°C) for 30 minutes. Remove the foil and bake until the top is golden and bubbly, about 15 minutes more. Let the lasagna rest for at least 15 minutes before slicing.
# Good to know:
01 -
Let the lasagna rest at least 15 minutes before slicing so the layers hold their shape.
02 -
Use a sharp knife and wipe it clean between slices for neat squares.