Creamy Veggie Lasagna

Creamy Veggie Lasagna

Prep time

25

minutes
Cooking time

45

minutes
Calories

179

kcal

    This is cheesy, and flavorful dish layered with sautéed vegetables, a silky béchamel sauce, and a hearty ricotta mixture. Perfectly comforting and satisfying!

    🛒 Ingredients

    • For the Vegetable Filling:
      • 1 tbsp virgin olive oil
      • 1 small onion, finely chopped
      • 2 cloves garlic, minced
      • 1 zucchini, diced
      • 1 red bell pepper, diced
      • 1 cup mushrooms, sliced
      • 1 cup spinach, chopped
      • 1 cup shredded carrots
      • 1 tsp dried basil
      • 1 tsp dried oregano
      • ½ tsp salt
      • ½ tsp black pepper
    • For the Béchamel (White) Sauce:
      • 3 tbsp butter
      • 3 tbsp all-purpose flour
      • 2 cups milk (whole or plant-based)
      • ½ tsp salt
      • ¼ tsp nutmeg
      • ½ cup shredded Parmesan cheese
    • For the Ricotta Mixture:
    • For Assembly:

    👩🏻‍🍳 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.

      Nutrition Facts (Per Serving, Approx. 1 Slice of 8)

      • Protein: 19g
      • Carbohydrates: 40g
      • Fat: 17g
      • Saturated Fat: 9g
      • Fiber: 5g
      • Sugar: 6g
      • Sodium: 520mg

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