👩🏻‍🍳 Directions

• Prepare the Vegetables:

  • Heat olive oil in a large pan over medium heat.
  • Sauté onion and garlic until fragrant (about 2 minutes).
  • Add zucchini, bell pepper, and mushrooms. Cook for 5 minutes until softened.
  • Stir in spinach, shredded carrots, basil, oregano, salt, and pepper. Cook for another 2 minutes.
  • Remove from heat and set aside.

• Make the Béchamel Sauce:

  • In a medium saucepan, melt butter over medium heat.
  • Whisk in flour and cook for 1 minute, stirring constantly.
  • Slowly pour in milk, whisking continuously to avoid lumps.
  • Bring to a gentle simmer and cook for 3–4 minutes until thickened.
  • Add salt, nutmeg, and Parmesan cheese. Stir until smooth. Remove from heat.

• Prepare the Ricotta Mixture:

  • In a bowl, mix ricotta cheese, egg, mozzarella, Parmesan, and garlic powder until well combined.

• Assemble the Lasagna:

  • Preheat oven to 375°F (190°C).
  • In a 9x13-inch baking dish, spread a thin layer of béchamel sauce.
  • Place a layer of cooked lasagna noodles.
  • Spread half of the ricotta mixture over the noodles.
  • Add half of the sautéed vegetables.
  • Drizzle some béchamel sauce on top.
  • Repeat with another layer of noodles, ricotta mixture, veggies, and béchamel sauce.
  • Add a final layer of noodles, then spread a little marinara sauce (if using) and top with shredded mozzarella and Parmesan cheese.

• Bake the Lasagna:

  • Cover with foil and bake for 30 minutes.
  • Remove foil and bake for another 15 minutes until cheese is golden and bubbly.
  • Let it rest for 10 minutes before slicing and serving.