Description
A comforting and delicious lasagna made with layers of vegetables, creamy béchamel sauce, and a blend of cheeses.
Ingredients
Scale
- 9 lasagna noodles
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups spinach, chopped
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 cup ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 2 cups white sauce (béchamel)
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C), so it’s hot and ready.
- Cook the lasagna noodles according to package instructions. Ensure they’re al dente, drain, and set aside.
- In a skillet, heat olive oil over medium heat, adding the chopped onions and minced garlic. Sauté until they become translucent.
- Stir in the diced zucchini and bell pepper, cooking for approximately 5 minutes. Add the chopped spinach, allowing it to wilt. Season with salt and pepper.
- In your baking dish, start by spreading a layer of white sauce on the bottom. Place 3 lasagna noodles on top.
- Layer half of the sautéed veggie mixture over the noodles, dolloping half of the ricotta cheese, followed by a third of the mozzarella cheese.
- Repeat the layering with 3 more noodles, the remaining vegetable mixture, and the remaining ricotta, topped with another layer of noodles and white sauce.
- Cover with the remaining mozzarella and all of the Parmesan cheese.
- Cover the baking dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15 minutes until golden and bubbly.
- Let it cool for a few minutes before garnishing with fresh basil or parsley, then serve warm.
Notes
Make ahead by assembling the day before to deepen flavors. Can be customized with various veggies or proteins.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg