Description
Creamy Veggie White Lasagna is a deliciously comforting dish that brings a vibrant twist to the classic lasagna. This recipe features layers of fresh vegetables, rich béchamel sauce, and gooey cheese, making it perfect for family dinners and special gatherings alike. Whether you’re looking for a hearty weeknight meal or something to impress your guests during festive celebrations, this vegetarian delight proves that plant-based dishes can be both satisfying and flavorful.
Ingredients
Scale
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 cup chopped spinach
- 3 cups mixed vegetables (like zucchini, bell peppers, and carrots)
- 9 lasagna noodles (fresh or cooked)
- 4 cups milk
- 1/4 cup butter
- 1/4 cup flour
- Salt and pepper to taste
Instructions
- To prepare the béchamel sauce, melt butter in a saucepan over medium heat. Gradually stir in flour to form a roux and cook for about 2 minutes. Slowly whisk in milk until smooth, then cook until thickened. Season with salt and pepper.
- Preheat the oven to 375°F (190°C). Spread a thin layer of béchamel sauce at the bottom of a baking dish.
- Layer cooked noodles or fresh sheets with spinach, mixed vegetables, mozzarella, and béchamel sauce. Repeat until all ingredients are used, finishing with cheese on top.
- Cover with foil and bake for 25 minutes. Remove foil and bake an additional 15 minutes until bubbly and golden brown.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 45mg