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white sauce veg lasagna 1

White Sauce Vegetable Lasagna

Prep Time: 30 minutes Cook Time: 45 minutes Total Time: 1 hour 15 minutes Servings: 8 servings
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Ingredients Method Notes

Ingredients
  

  • Ingredients
  • For the White Sauce Béchamel:
  • 4 tablespoons 60 g unsalted butter
  • ¼ cup 30 g all-purpose flour
  • 3 cups 720 ml whole milk, warmed
  • ½ cup 50 g grated Parmesan cheese
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg optional
  • ¼ teaspoon black pepper
  • For the Vegetable Filling:
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 zucchini thinly sliced
  • 1 yellow squash thinly sliced
  • 1 small red bell pepper chopped
  • 2 cups 60 g fresh spinach
  • ½ teaspoon Italian seasoning
  • Salt and pepper to taste
  • For the Ricotta Layer:
  • 15 oz 425 g ricotta cheese
  • 1 large egg
  • ½ cup 50 g grated Parmesan cheese
  • ½ teaspoon salt
  • ½ teaspoon dried basil
  • For Assembly:
  • 9 lasagna noodles or 12 no-boil noodles
  • 2 cups 200 g shredded mozzarella cheese
  • ¼ cup 10 g chopped parsley (for garnish)

Method
 

  1. Directions
  2. Preheat the Oven
  3. Preheat to 375°F (190°C). Grease a 9×13-inch baking dish.
  4. Make the White Sauce
  5. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes until lightly golden. Gradually whisk in warm milk until smooth and thickened. Stir in Parmesan, salt, nutmeg, and pepper. Remove from heat and set aside.
  6. Cook the Vegetables
  7. In a large skillet, heat olive oil over medium heat. Add onion and garlic; cook 2 minutes. Add zucchini, squash, and bell pepper. Sauté 5 minutes until slightly tender. Add spinach and Italian seasoning; cook until wilted. Season with salt and pepper.
  8. Prepare the Ricotta Mixture
  9. In a bowl, combine ricotta, egg, Parmesan, salt, and basil. Stir until smooth.
  10. Assemble the Lasagna
  11. o Spread ½ cup of white sauce on the bottom of the baking dish.
  12. o Layer 3 noodles, then half of the ricotta mixture, half the vegetables, and ½ cup white sauce.
  13. o Repeat with 3 more noodles, the remaining ricotta and vegetables, and another layer of white sauce.
  14. o Finish with the last 3 noodles, the remaining sauce, and mozzarella cheese on top.
  15. Bake
  16. Cover with foil (sprayed on the underside) and bake for 25 minutes. Remove foil and bake 15–20 minutes more until bubbly and golden.
  17. Rest & Serve
  18. Let stand for 10 minutes before slicing. Garnish with chopped parsley and serve warm.

Notes

Chef’s Tip
• For added flavor, sprinkle roasted garlic or caramelized onions between layers.
• To make it gluten-free, use gluten-free lasagna noodles and substitute cornstarch for flour in the sauce.
• Leftovers taste even better the next day — store covered in the fridge for up to 3 days.