Creamy Vegetable Lasagna (Print Version)
# Ingredients:
→ Vegetable Filling
01 -
2 tablespoons extra virgin olive oil
02 -
1 yellow onion, diced
03 -
3 cloves garlic, minced
04 -
2 cups broccoli florets, chopped small
05 -
8 ounces cremini mushrooms, chopped small
06 -
1 zucchini, chopped small
07 -
2 cups baby spinach, loosely packed and chopped
08 -
1 (15-ounce) can navy beans, drained and rinsed
09 -
¼ teaspoon kosher salt
10 -
¼ teaspoon black pepper
11 -
¼ teaspoon red pepper flakes
→ White Sauce
12 -
4 tablespoons butter
13 -
½ cup all-purpose flour
14 -
3.5 cups whole milk
15 -
½ teaspoon garlic powder
16 -
½ teaspoon onion powder
17 -
½ teaspoon dried parsley
18 -
½ teaspoon dried basil
19 -
½ teaspoon dried oregano
20 -
½ teaspoon kosher salt
21 -
½ teaspoon black pepper
22 -
¼ cup shredded parmesan cheese
→ Assembly
23 -
9-12 fresh or dried lasagna noodles
24 -
1.5 cups whole milk ricotta cheese
25 -
2.5 cups shredded mozzarella cheese
26 -
½ cup shredded parmesan cheese
# Instructions:
01 -
Preheat oven to 375°F. Gather and prep all ingredients, chopping vegetables into small pieces.
02 -
Sauté onion in olive oil, add garlic and broccoli until bright green. Add mushrooms and zucchini, cook 5-7 minutes until tender. Season and add spinach and beans until wilted.
03 -
Boil lasagna noodles according to package directions for baking. Rinse with cold water to prevent sticking.
04 -
Make béchamel: Melt butter, whisk in flour, gradually add milk and seasonings. Cook until thickened, stir in parmesan.
05 -
Layer in 13x9 dish: sauce, noodles, ricotta, vegetables, mozzarella. Repeat layers, finishing with noodles, mozzarella and parmesan.
06 -
Bake 30-35 minutes until bubbly. Optional: cover with foil for part of baking. Let rest 10-20 minutes before serving.
# Notes:
01 -
Can be frozen before or after baking for up to 3 months
02 -
Leftovers keep in fridge for up to 5 days
03 -
Can be assembled ahead and baked later