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This veggie lasagna turns basic ingredients into an amazing meatless dish that'll win over even the biggest meat fans. The combo of perfectly cooked veggies between pasta layers and velvety béchamel makes for a truly comforting meal. With four different veggies plus protein-packed white beans, you'll get both good nutrition and pure enjoyment in every bite.
I first made this when I had friends over with different food preferences. Everybody wanted more, even my brother-in-law who usually complains about meatless meals. It tastes even better the day after since all the flavors get to mix together overnight.
Essential Elements
- Garden veggies: Add color, crunch and good stuff. Pick zucchinis with shiny skin and broccoli with tight, green bunches for top results.
- White beans: Bring protein and softness. Navy beans are great, but you can swap in cannellini or great northern beans if you want.
- Béchamel sauce: Makes everything deliciously creamy. Whole milk gives the best texture, but you can use non-dairy options for a milk-free version.
- Cheese mix: Uses three types for interesting taste. Try to find whole milk ricotta without extras for the smoothest result.
- Lasagna sheets: Keep all layers together. Both regular and no-boil noodles work fine if you adjust the liquid a bit.
Cooking Steps
- Making The Veggie Mix:
- Warm olive oil in a big, deep pan over medium heat until it shimmers. Toss in chopped onion and cook about 2 minutes until it starts softening. Add crushed garlic and red pepper flakes if you want, cooking another minute until they smell good but don't brown. Throw in the chopped broccoli, cut-up zucchini, and sliced mushrooms, stirring now and then for 5-7 minutes until they release water and start to soften. Mix in fresh chopped spinach and drained navy beans, folding gently until spinach shrinks and beans warm up. Add salt and black pepper, then take off the heat and put aside.
- Whipping Up Béchamel Sauce:
- Melt butter in a medium pot over medium heat until the foam goes down. Sprinkle flour over the melted butter and stir non-stop for about 2 minutes to get rid of the raw flour taste while making a light roux. Very slowly pour in milk while stirring all the time to avoid lumps. Once all milk is mixed in, add garlic powder, onion powder, dried basil, oregano, parsley, salt and pepper. Let it bubble gently for 3-5 minutes, stirring often until sauce thickens enough to stick to a spoon. Take off heat once it's the right thickness.
- Putting It Together:
- Heat oven to 375°F and lightly grease a 9×13 inch baking dish. Spread half the béchamel sauce on the bottom. Lay three cooked lasagna noodles over the sauce, slightly overlapping if needed. Drop one third of the ricotta mix onto the noodles and spread evenly. Put one third of the veggie mix over the ricotta, then sprinkle one third of the mozzarella on top. Do this layering two more times, finishing with the rest of the béchamel, mozzarella, and all the Parmesan on top.
The white beans are what make this dish special for me. I first added them for extra protein, but they create these lovely creamy spots throughout the lasagna that go so well with the veggies. My kids never realize they're eating beans, but they always say how filling this meatless meal is.
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Smart Cooking Methods
Getting a few techniques right will make your veggie lasagna turn out great every time. When cooking veggies, don't stir them too much. Letting them sit for a minute between stirs helps them brown a little, which makes them taste better. For the béchamel, keep the heat medium-low so it doesn't burn, and remember it'll get thicker as it cools. Having everything measured before you start makes everything go smoothly.
What To Serve With It
Pair with buttery herb-covered garlic bread for sopping up extra sauce. Add a fresh Caesar salad with homemade dressing. Serve with oven-roasted cherry tomatoes with a balsamic drizzle.
Different Ways To Make It
Try a Mediterranean twist with artichokes, olives and feta cheese. Make a spring version using asparagus, peas and leeks. Go southwest style using corn, black beans and pepper jack. Create a fall version with butternut squash, kale and sage.
Planning Ahead
Make all the parts up to three days early for quick assembly. Make two lasagnas and freeze one for later meals. Bake in small dishes for pretty individual servings.
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This veggie lasagna has become my go-to dish when I have friends and family over. The comment I hear most is how surprisingly filling it is without any meat. I find making all the different parts and layering them together really relaxing. There's something really satisfying about turning simple ingredients into this beautiful, tasty creation that brings everyone together at the table.
Frequently Asked Questions
- → Can I prep this lasagna the day before?
- Of course! Put it together, cover well, and keep it in the fridge for up to a day. It also freezes uncooked for up to 3 months.
- → What veggies can I use here?
- Broccoli, spinach, mushrooms, and zucchini are called for, but feel free to add other faves like carrots, eggplant, or peppers.
- → Will no-boil noodles work?
- They sure do! Just make your sauce a bit thinner since these noodles soak up extra liquid during baking.
- → How do I know when the white sauce is ready?
- Once it sticks to a spoon and holds a clear finger swipe line, it's done. Usually, about 5-7 minutes is enough.
- → What should I serve on the side?
- Pair it with a fresh green salad, warm garlic bread, or even some roasted veggies for a full meal.
- → Could I make this dairy-free?
- Sure thing! Swap in plant-based milk, butter, and cheeses. The results will differ slightly but still taste great.