Best Vegetable Lasagna Recipe with White Sauce Recipe
Layers of tender pasta with a creamy, garlicky bechamel, two cheeses and sweet garden vegetables
Ingredients
- 12 oz. no-boil lasagna sheets
- 15 oz. ricotta cheese
- 3/4 cup unsalted butter
- 1/2 cup all purpose flour
- 4 1/2 cups whole milk
- 2 1/4 cups each onion, bell pepper and broccoli chopped
- 3 3/4 cups spinach chopped
- 1 cup vegetable broth
- 4 cups grated mozzarella cheese divided
- 3/4 cup grated Parmesan cheese
- 3 cloves garlic minced
- 1 1/2 tsp. salt
- 1 1/2 Tbsp. extra virgin olive oil
Instructions
- Heat olive oil over medium heat in a large skillet. Sautee the onions, bell peppers, spinach and broccoli in the oil until softened. Remove from heat, season with salt and pepper and set aside.
- Melt butter over medium-low heat in a large saucepan. Stir in the garlic and let it start to sizzle. Add the flour and whisk constantly until it starts to bubble. Pour in the milk, salt, broth, parmesan and 3 cups of mozzarella. Bring to a boil. Then lower the heat and whisk, allowing mixture to thicken. Remove from heat.
- Preheat oven to 400 degrees.
- Spread a thin layer of the cheese sauce on the bottom of a 9x13 casserole dish. Layer the lasagna noodles:Layer 1: On top of the cheese sauce, layer the noodles, then sprinkle with 1/3 of the vegetable mixture. Dot the vegetable layer with ricotta cheese. Pour 1/4 of the white sauce over the ricotta, making sure all noodles are covered.Layer 2: Noodles, 1/3 vegetables, ricotta, 1/4 of the sauce. Layer 3: Noodles, remaining vegetables, ricotta, 1/4 of sauce. Finish with one last layer of noodles, remaining layer of white sauce, then remaining 1 cup of mozzarella.
- Cover with aluminum foil and bake 45-50 minutes, until bubbly. For extra browning, remove foil and bake an additional 5-10 minutes.
Tried this recipe?Let us know how it was!