Veggie Lasagna with White Sauce Recipe

Creamy Veggie Lasagna with White Sauce Recipe

Lasagna is a classic comfort food that can easily be made vegetarian without sacrificing flavor or satisfaction. This creamy veggie lasagna features a rich white sauce, packed with fresh vegetables and layers of cheese, making it a delicious and hearty meal. Perfect for family gatherings or meal prep, this recipe is sure to impress!

Ingredients

For the Vegetable Filling:

• 2 tablespoons extra virgin olive oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 2 cups broccoli florets, chopped into small pieces
• 8 ounces cremini mushrooms, chopped
• 1 zucchini, chopped
• 2 cups baby spinach, loosely packed and chopped
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon red pepper flakes (optional)
• 1 can (15 ounces) navy beans, drained and rinsed

For the White Sauce (Béchamel Sauce):

• 4 tablespoons butter
• ½ cup all-purpose flour
• 3.5 cups whole milk
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried parsley
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ¼ cup grated Parmesan cheese

Other Ingredients:

• 9 to 12 lasagna noodles (regular or no-boil)
• 1.5 cups ricotta cheese (whole milk)
• 2.5 cups shredded mozzarella cheese (divided)
• Additional Parmesan cheese for topping

Instructions

1. Preheat the Oven:

• Preheat your oven to 375°F (190°C). Lightly grease a large baking dish (9×13 inches) with cooking spray or olive oil.

1. Prepare the Vegetable Filling:

• In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3–5 minutes.
• Stir in the minced garlic and cook for an additional minute until fragrant.
• Add the chopped broccoli, mushrooms, zucchini, and spinach to the skillet. Season with salt, pepper, and red pepper flakes. Cook until the vegetables are tender, about 5–7 minutes.
• Stir in the navy beans and remove from heat.

1. Make the White Sauce:

• In a saucepan over medium heat, melt the butter. Once melted, add the flour and whisk continuously for about 2–3 minutes to form a roux.
• Gradually pour in the milk while whisking to avoid lumps. Continue whisking until the mixture thickens and is smooth.
• Stir in garlic powder, onion powder, dried herbs, salt, pepper, and Parmesan cheese. Remove from heat.

1. Cook the Lasagna Noodles:

• If using regular lasagna noodles, cook them according to package instructions until al dente. Drain and set aside.

1. Assemble the Lasagna:

• Spread a thin layer of white sauce on the bottom of the prepared baking dish.
• Place a layer of lasagna noodles over the sauce.
• Spread half of the ricotta cheese over the noodles.
• Add half of the vegetable filling on top of the ricotta.
• Sprinkle with one cup of shredded mozzarella cheese and drizzle with more white sauce.
• Repeat this layering process: noodles, ricotta, vegetables, mozzarella, and white sauce.
• Finish with a final layer of noodles topped with remaining white sauce and mozzarella cheese.

1. Bake:

• Cover the baking dish with aluminum foil and bake in the preheated oven for about 30 minutes.
• Remove the foil and bake for an additional 15–20 minutes or until the cheese is bubbly and golden brown.

1. Rest and Serve:

• Allow the lasagna to rest for about 10 minutes before slicing. Garnish with fresh herbs if desired.

Tips for Success

• Vegetable Variations: Feel free to mix in other vegetables like bell peppers or carrots based on your preference.
• Make Ahead: This lasagna can be assembled ahead of time and stored in the refrigerator for up to a day before baking.
• Freezing Instructions: You can freeze unbaked lasagna for up to three months. Just cover tightly with plastic wrap and aluminum foil before freezing.

This creamy veggie lasagna with white sauce is not only comforting but also packed with nutrients from fresh vegetables. It’s perfect for family dinners or as a make-ahead meal that can be enjoyed throughout the week!