Vegetable Lasagna with White Sauce
This recipe for vegetable lasagna with white sauce is a delightful vegetarian twist on a traditional lasagna. Made easy with oven ready lasagna noodles smothered in a luscious white sauce and layered between slices of fresh veggies and a spinach ricotta cheese blend, this baked pasta dish is wholesome and family friendly.
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Ingredients
For the lasagna:
- 1 16 ounce package oven-ready lasagna noodles
- 1 zucchini (thinly sliced)
- 1 yellow squash (thinly sliced)
- 1 cup broccoli florets (chopped)
- 1 cup mozzarella
- Salt and pepper to taste
For the white sauce:
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups milk
- 1 cup grated Parmesan cheese
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
For the ricotta mixture:
- 1 15- ounce container ricotta cheese
- 1/2 cup grated parmesan cheese
- 1 cup mozzarella cheese
- 2 cups fresh spinach (washed and chopped)
- 1 egg
- 2 tablespoons dried parsley
- Salt and pepper to taste
Instructions
- Make the white sauce. In a large saucepan, melt butter over medium heat and whisk in flour to make a roux. Slowly whisk in milk. Stir in cheese and season to taste. Set aside.
- In a mixing bowl, mix ricotta with parmesan cheese and egg until smooth. Stir in spinach and parsley. Season with salt & pepper, to taste. Set aside.
- To layer the lasagna, spread a thin layer of white sauce in the bottom of a 9×13 pan then layer as follows: noodles, ricotta, zucchini, white sauce, noodles, ricotta, broccoli, white sauce, noodles.
- Top with mozzarella cheese
- Bake at 350˚F covered for 45-55 minutes, or until the sides are bubbly.
Nutrition
Calories: 418kcal Carbohydrates: 40g Protein: 21g Fat: 19g Saturated Fat: 11g Polyunsaturated Fat: 1g Monounsaturated Fat: 5g Trans Fat: 0.2g Cholesterol: 76mg Sodium: 409mg Potassium: 413mg Fiber: 2g Sugar: 5g Vitamin A: 1226IU Vitamin C: 14mg Calcium: 387mg Iron: 1mg