Description
Indulge in this warm, creamy Winter Vegetable Lasagna, featuring layers of vibrant seasonal veggies and a rich béchamel sauce—a perfect comfort meal for chilly nights!
Ingredients
Scale
- 9 lasagna noodles
- 1 medium zucchini, diced
- 2 cups fresh baby spinach
- 1 cup cremini mushrooms, sliced
- 1 cup grated carrots
- 1 cup whole milk ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1/4 tsp nutmeg
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and chop the zucchini, mushrooms, and carrots into bite-sized pieces. Toss with olive oil, salt, and pepper on a baking sheet. Roast for about 20 minutes until tender.
- In a baking dish, spread a thin layer of béchamel sauce on the bottom. Layer three lasagna noodles on top followed by half of the roasted vegetables, dollops of ricotta cheese, a sprinkle of mozzarella cheese, and more béchamel sauce. Repeat this process once more.
- Finish with one last layer of noodles topped with remaining béchamel sauce and mozzarella cheese. Sprinkle Parmesan cheese on top.
- Cover loosely with foil and bake for about 30 minutes. Remove the foil and bake for an additional 10 minutes until golden brown.
- Allow to rest for at least ten minutes before slicing and serving.
Nutrition
- Serving Size: 1 slice (approx. 150g)
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 50mg
Keywords: Feel free to substitute vegetables based on what’s in season or your personal preferences. Adding herbs like thyme or oregano can enhance the flavor profile. For a quicker option, use no-boil lasagna noodles.