Description
A comforting vegetarian lasagna packed with creamy white sauce, tender vegetables, and bubbly mozzarella cheese.
Ingredients
Scale
- 1/2 cup (113g) butter
- 1/2 cup (57g) all-purpose flour
- 4 cups (946ml) milk
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 medium zucchini, chopped
- 1 (10-ounce) package (283g) frozen spinach, thawed and squeezed dry
- 1 (15-ounce) container (425g) ricotta cheese
- 1/2 cup (50g) grated Parmesan cheese
- 1 large egg, lightly beaten
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 9 lasagna noodles
- 3 cups (336g) shredded mozzarella cheese
Instructions
- Prepare the White Sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until smooth. Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly. Reduce heat and simmer for 5-7 minutes, or until thickened. Stir in the nutmeg, salt, and pepper. Remove from heat and set aside.
- Prepare the Vegetable Filling: Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more. Add the bell peppers and zucchini and cook until tender-crisp, about 5-7 minutes. Stir in the spinach, salt, and pepper. Remove from heat and let cool slightly.
- In a large bowl, combine the ricotta cheese, Parmesan cheese, and egg. Stir in the cooled vegetable mixture.
- Cook the Lasagna Noodles: Cook the lasagna noodles according to package directions. Drain and rinse with cold water.
- Assemble the Lasagna: Preheat oven to 375°F (190°C). Spread a thin layer of white sauce in the bottom of a 9×13 inch baking dish. Layer 3 lasagna noodles over the sauce. Spread half of the vegetable filling over the noodles. Sprinkle with 1 cup (112g) of mozzarella cheese. Repeat layers: white sauce, noodles, vegetable filling, and 1 cup (112g) mozzarella cheese. Top with the remaining noodles and white sauce. Sprinkle with the remaining 1 cup (112g) of mozzarella cheese.
- Bake: Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 20-25 minutes, or until the cheese is melted and bubbly and the lasagna is heated through.
- Let stand for 10-15 minutes before serving.
Notes
- Make Ahead: Assemble the lasagna up to 24 hours in advance and store in the refrigerator.
- Vegetable Variations: Add mushrooms, artichoke hearts, or roasted eggplant for extra flavor.
- Prep Time: 30 mins
- Cook Time: 45 mins
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 10g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 80mg
Keywords: lasagna, vegetarian, white sauce, vegetables, Italian, comfort food
