Creamy Vegetable Lasagna Recipe (Print Version)
# Ingredients:
→ Vegetable filling
01 -
2 tablespoons extra virgin olive oil
02 -
1 yellow onion, diced
03 -
3 cloves garlic, minced
04 -
2 cups broccoli florets, chopped into small pieces
05 -
8 ounces cremini mushrooms, chopped into small pieces
06 -
1 zucchini, chopped into small pieces
07 -
2 cups baby spinach, loosely packed and chopped
08 -
¼ teaspoon kosher salt
09 -
¼ teaspoon freshly ground black pepper
10 -
¼ teaspoon red pepper flakes
11 -
1 15-ounce can navy beans, drained and rinsed
→ White sauce
12 -
4 tablespoons butter
13 -
½ cup all purpose flour
14 -
3.5 cups whole milk
15 -
½ teaspoon garlic powder
16 -
½ teaspoon onion powder
17 -
½ teaspoon dried parsley
18 -
½ teaspoon dried basil
19 -
½ teaspoon dried oregano
20 -
½ teaspoon kosher salt
21 -
½ teaspoon freshly ground black pepper
22 -
¼ cup shredded parmesan cheese
→ Other ingredients
23 -
9 to 12 fresh or dried lasagna noodles
24 -
1.5 cups whole milk ricotta cheese
25 -
2.5 cups shredded mozzarella cheese
26 -
½ cup shredded parmesan cheese
# Instructions:
01 -
Preheat the oven to 375 degrees F.
02 -
Gather all ingredients and have them ready. Chop and prep all vegetables before starting to cook.
03 -
Heat olive oil in a large skillet over medium heat. Cook onion for a few minutes, then add garlic and broccoli. Once broccoli brightens, add mushrooms and zucchini. Cook 5-7 minutes until tender and moisture evaporates. Season with salt, pepper, and red pepper flakes. Stir in spinach and navy beans and cook until spinach wilts.
04 -
Bring a pot of salted water to boil. Cook lasagna noodles according to package directions for baking afterward. Drain and rinse with cold water to prevent sticking. Check how many noodles you'll need to fit your 13x9 baking dish.
05 -
In the same pot used for noodles, melt butter over medium heat. Whisk in flour, then slowly pour in milk while whisking. Add all seasonings (garlic powder, onion powder, parsley, basil, oregano, salt, and pepper). Cook on medium-low, stirring frequently, until sauce thickens. Remove from heat when creamy and stir in ¼ cup parmesan.
06 -
Spread ½ cup sauce on the bottom of a 13x9 baking dish. Add a layer of noodles (about 3, with one cut to fit). Spread ¾ cup ricotta over noodles. Add half the vegetable mixture (about 2 cups), 1 cup mozzarella, and 1 cup sauce. Repeat layers: noodles, ¾ cup ricotta, remaining vegetables, 1 cup mozzarella, 1 cup sauce. Top with final layer of noodles, ½ cup mozzarella, and ½ cup parmesan.
07 -
Bake on center rack for 30-35 minutes until cheese bubbles. Cover with foil for part of baking time if you don't want the top too browned.
08 -
Let lasagna rest for 10-20 minutes before slicing and serving.
# Notes:
01 -
Leftovers keep in an airtight container in the fridge for up to 5 days. Reheat covered at 375°F for 20 minutes.
02 -
To freeze uncooked lasagna, wrap assembled dish in plastic wrap and foil, then freeze up to 3 months. Thaw overnight before baking.
03 -
For freezing cooked lasagna, cool completely first, then wrap and freeze following the same instructions.
04 -
You can also freeze individual portions by wrapping slices separately for easy reheating.