Creamy Vegetable Lasagna with White Sauce (Print Version)
Vegetable lasagna layered with fresh veggies and a rich, creamy white sauce. A hearty and comforting meal for any occasion.
# Recipe Info:
Prep Time: 35 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 75 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: Italian
Dietary: Vegetarian
# Ingredients:
→ Garden Harvest Medley
01 -
2 tbsp extra virgin olive oil
02 -
1 large yellow onion, diced
03 -
4 cloves garlic, minced
04 -
1 lb cremini mushrooms, sliced
05 -
2 medium zucchini, thinly sliced
06 -
1 red bell pepper, diced
07 -
10 oz fresh spinach
08 -
Salt and pepper to taste
→ Silky Béchamel Foundation
09 -
1/2 cup (1 stick) unsalted butter
10 -
1/2 cup all-purpose flour
11 -
4 cups whole milk, warmed
12 -
1 tsp kosher salt
13 -
1/2 tsp ground nutmeg
14 -
1/4 tsp white pepper
→ Layering Essentials & Finishing Touches
15 -
12-15 no-boil lasagna noodles (about 9 oz)
16 -
15 oz part-skim ricotta cheese
17 -
2 cups shredded low-moisture part-skim mozzarella cheese
18 -
1/2 cup grated Parmesan cheese, plus 1/4 cup for topping
19 -
1/4 cup fresh parsley, chopped, for garnish
# Instructions:
01 -
Preheat oven to 375°F. Heat 2 tbsp extra virgin olive oil. Sauté 1 large yellow onion, then 4 cloves garlic. Add 1 lb cremini mushrooms, 2 medium zucchini, 1 red bell pepper; cook until tender-crisp. Stir in 10 oz fresh spinach until wilted. Season with salt and pepper. This forms the flavorful base for your Creamy Vegetable Lasagna with White Sauce.
02 -
In a saucepan, melt 1/2 cup unsalted butter. Whisk in 1/2 cup all-purpose flour for 1-2 minutes to create a roux. Gradually whisk in 4 cups warmed whole milk until smooth and thickened. Season with 1 tsp kosher salt, 1/2 tsp ground nutmeg, and 1/4 tsp white pepper. This silky béchamel is key to a truly Creamy Vegetable Lasagna with White Sauce.
03 -
In a medium bowl, combine 15 oz part-skim ricotta cheese, 2 cups shredded low-moisture part-skim mozzarella cheese, and 1/2 cup grated Parmesan cheese. Mix well until thoroughly combined. This creamy cheese mixture will add richness and texture to your lasagna layers.
04 -
Spread 1 cup béchamel in a 9x13-inch dish. Layer with no-boil lasagna noodles. Top with half the vegetable mixture, then half the ricotta, and 1 cup béchamel. Repeat layers: noodles, remaining vegetables, remaining ricotta, and 1 cup béchamel. Carefully layer your Creamy Vegetable Lasagna with White Sauce.
05 -
Place a final layer of no-boil lasagna noodles. Pour remaining béchamel sauce evenly over the top, ensuring all noodles are covered. Sprinkle with the remaining 1/4 cup grated Parmesan cheese. Cover with foil and bake for 25 minutes. Uncover and bake for an additional 15-20 minutes, until bubbly and golden brown.
06 -
Remove the Creamy Vegetable Lasagna with White Sauce from the oven. Let it rest for 10-15 minutes before slicing; this allows layers to set. Garnish with 1/4 cup fresh parsley, chopped, and serve warm.
# Notes:
01 -
Prep Ahead: The vegetable mixture and béchamel sauce can be prepared a day in advance and stored separately in the refrigerator. Assemble the lasagna just before baking for freshest results.
02 -
Storage: Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or oven until warmed through.
03 -
Vegetable Swaps: Feel free to customize your lasagna with other seasonal vegetables like asparagus, broccoli florets, or thinly sliced carrots. Just ensure they are cooked until tender-crisp before layering.
04 -
Creamier Ricotta: For an even creamier ricotta layer, stir in 1/4 cup of béchamel sauce or an egg yolk into the ricotta mixture before layering.
# Tools You'll Need:
01 -
9x13 inch baking dish
02 -
Large skillet
03 -
Large saucepan
04 -
Whisk
05 -
Cutting board
06 -
Chef's knife
07 -
Measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 578 kcal
Total Fat: 31 g
Total Carbohydrate: 46 g
Protein: 27 g