Creamy Vegetable Lasagna (Print Version)
# Ingredients:
→ Vegetable blend
01 -
2 cups baby spinach, chopped and loosely packed
02 -
8 ounces cremini mushrooms, finely chopped
03 -
3 garlic cloves, minced
04 -
1 yellow onion, finely diced
05 -
2 tablespoons olive oil (extra virgin)
06 -
¼ teaspoon red pepper flakes
07 -
¼ teaspoon freshly ground black pepper
08 -
2 cups broccoli florets, finely chopped
09 -
¼ teaspoon kosher salt
10 -
1 zucchini, cut into small bits
11 -
1 can (15 ounces) navy beans, rinsed and drained
→ Creamy sauce
12 -
3.5 cups whole milk
13 -
½ cup all-purpose flour
14 -
4 tablespoons butter
15 -
½ teaspoon dried parsley
16 -
½ teaspoon garlic powder
17 -
½ teaspoon dried basil
18 -
½ teaspoon onion powder
19 -
¼ cup parmesan cheese, shredded
20 -
½ teaspoon kosher salt
21 -
½ teaspoon dried oregano
22 -
½ teaspoon ground black pepper
→ Extra ingredients
23 -
1.5 cups ricotta cheese (whole milk)
24 -
½ cup shredded parmesan cheese
25 -
9 to 12 lasagna noodles, fresh or dried
26 -
2.5 cups mozzarella cheese, shredded
# Instructions:
01 -
Set your oven to 375°F and let it preheat.
02 -
Get all the ingredients ready before starting. Slice, chop, and prepare all veggies now.
03 -
Warm up olive oil in a large pan over medium heat. Start with onions and cook until a bit soft. Add the garlic and broccoli, letting the broccoli turn brighter. Mix in zucchini and mushrooms and let them cook down for 5-7 minutes, until tender and most of the liquid's gone. Toss in spinach and the beans, seasoning with salt, pepper, and chili flakes. Stir until spinach softens.
04 -
Salt a pot of boiling water before dropping in the lasagna noodles. Follow the noodle package instructions. Drain and rinse with cold water to prevent clumps. Check how many strips will fill your 13x9 pan.
05 -
Melt butter in the same pot you boiled the noodles in, using medium heat. Stir in flour until it forms a paste. Slowly pour milk, whisking constantly. Throw in the seasonings (parsley, basil, oregano, onion powder, garlic powder, salt, and pepper). Stir often and cook until it's creamy but not too thick. Finally, mix in the parmesan and remove from heat.
06 -
Coat the bottom of a 13x9 dish with ½ cup of the sauce. Lay down 3 lasagna noodles, trimming one if needed to fit. Spread ¾ cup ricotta over them. Add about 2 cups of the veggie mix, then sprinkle 1 cup mozzarella and spoon 1 cup sauce. Do it again: noodles, ¾ cup ricotta, veggies, 1 cup mozzarella, 1 cup sauce. End with noodles, followed by ½ cup mozzarella and ½ cup parmesan on top.
07 -
Bake in the center of the oven for 30-35 minutes until the top gets bubbly. If you'd rather the top not turn too dark, cover with foil halfway through.
08 -
After baking, let it sit untouched for 10-20 minutes. Then, it's ready to cut and enjoy.
# Notes:
01 -
Leftovers store well for up to 5 days in the fridge if kept in an airtight container. Warm it at 375°F for 20 minutes, keeping it covered.
02 -
For freezing uncooked lasagna, cover the whole pan tightly with plastic wrap and foil. It'll last up to 3 months in the freezer. Let it thaw in the fridge overnight before baking.
03 -
Let baked lasagna cool, then freeze using plastic wrap and foil if you're saving it for later. The method works the same as with uncooked lasagna.
04 -
Want easier portions? Slice the lasagna, wrap pieces individually, and freeze for quick reheating.