Creamy Vegetable Lasagna (Print Version)
# Ingredients:
→ Vegetable mix
01 -
2 tbsp quality olive oil
02 -
1 diced yellow onion
03 -
3 minced garlic cloves
04 -
2 cups chopped small broccoli pieces
05 -
8 oz finely chopped cremini mushrooms
06 -
1 zucchini, diced small
07 -
2 cups loosely packed, chopped baby spinach
08 -
1/4 tsp coarse salt
09 -
1/4 tsp ground fresh black pepper
10 -
1/4 tsp crushed red chili flakes
11 -
1 (15 oz) can rinsed navy beans
→ Creamy sauce
12 -
4 tbsp unsalted butter
13 -
1/2 cup plain flour
14 -
3 1/2 cups full-fat milk
15 -
1/2 tsp powdered garlic
16 -
1/2 tsp powdered onion
17 -
1/2 tsp dried parsley flakes
18 -
1/2 tsp crushed basil leaves
19 -
1/2 tsp oregano, dried
20 -
1/2 tsp kosher salt
21 -
1/2 tsp finely ground black pepper
22 -
1/4 cup finely shredded Parmesan cheese
→ Additional items
23 -
9–12 lasagna noodles (fresh or regular)
24 -
1 1/2 cups creamy ricotta cheese
25 -
2 1/2 cups mozzarella, shredded
26 -
1/2 cup grated Parmesan cheese
# Instructions:
01 -
Set your oven temperature to 375°F.
02 -
Have all your ingredients ready to go. Chop up all the veggies before beginning.
03 -
In a skillet over medium heat, heat the olive oil. Add the onion first, cooking for a couple of minutes, followed by the garlic and broccoli. Add zucchini and mushrooms once the broccoli brightens in color. Let everything cook 5-7 minutes, stirring occasionally, until vegetables are soft and no liquid is left. Toss in spinach and beans at the end, cooking just until spinach wilts. Sprinkle with chili flakes, salt, and pepper to bring out the flavor.
04 -
Add lasagna noodles to a pot of boiling, salted water. Cook them according to package instructions for oven-baked lasagna. Drain the noodles and rinse them in cool water so they don’t stick together. Check how many fit your pan.
05 -
Melt butter over medium heat in the same pot used for the noodles. Whisk in the flour until combined. Slowly add the milk while whisking to prevent lumps. Stir in the garlic powder, onion powder, parsley, basil, oregano, salt, and pepper. Keep on low-medium heat, whisking often, until it thickens. Take off the heat and stir in the Parmesan for richness.
06 -
Coat the base of a 13x9 pan with about 1/2 cup of the white sauce. Lay 3 lasagna noodles on top (break one if needed to fit). Spread 3/4 cup ricotta across the noodles. Add half the vegetable mix, then sprinkle over 1 cup mozzarella cheese and pour 1 cup white sauce. Repeat the layers like this one more time. Finish with a noodle layer topped with 1/2 cup mozzarella and 1/2 cup Parmesan.
07 -
Bake on the middle rack for 30-35 minutes, ensuring the top’s bubbling and golden. To stop it from getting too brown, you can cover loosely with foil partway through.
08 -
Let the dish sit for 10-20 minutes before cutting and dishing out.
# Notes:
01 -
Leftovers can chill for up to 5 days in an airtight container. Warm them up covered at 375°F for roughly 20 minutes.
02 -
To freeze before cooking, wrap the assembled lasagna with plastic wrap and foil. Freeze for up to 3 months, then thaw it in the fridge overnight before baking.
03 -
If freezing already cooked, cool the lasagna first. Then wrap it following the same process as above.
04 -
You can also freeze slices individually. Wrap them tightly for quick reheating later.