Description
Veggie White Lasagna is a comforting and delicious dish that layers creamy ricotta, sautéed vegetables, and rich béchamel sauce between no-boil lasagna noodles. Perfect for family dinners or special occasions, this vegetarian recipe is sure to impress with its delightful flavors and beautiful presentation. Not only is it easy to prepare, but it also allows for customization based on seasonal produce or leftovers.
Ingredients
Scale
- 9 no-boil lasagna noodles
- 15 oz whole-milk ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups fresh spinach
- 1 medium zucchini, thinly sliced
- 1 cup cremini mushrooms, sliced
- 2 cups béchamel sauce (made from 2 tbsp butter, 2 tbsp flour, 2 cups milk, salt, and nutmeg)
- 3 cloves garlic, minced
- 2 tbsp extra virgin olive oil
Instructions
- Preheat oven to 375°F (190°C). Grease a large baking dish with cooking spray or olive oil.
- In a skillet over medium heat, add olive oil and sauté minced garlic until fragrant. Add mushrooms, zucchini, and spinach; cook until softened (about 5 minutes).
- In a saucepan over medium heat, melt butter. Whisk in flour until smooth, then slowly add milk while whisking until thickened (approximately 10 minutes). Season with salt and nutmeg.
- Spread a thin layer of béchamel on the bottom of the baking dish. Layer lasagna noodles followed by half the sautéed veggies, ricotta cheese, and shredded mozzarella. Repeat layers.
- Cover with aluminum foil (shiny side down) and bake for 25 minutes. Remove foil, sprinkle remaining mozzarella on top, and bake uncovered for an additional 15 minutes until bubbly and golden.
- Allow resting for 10-15 minutes before slicing.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 slice (approximately 200g)
- Calories: 360
- Sugar: 4g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 50mg