Looking for a delicious and healthy dinner option that’s easy to make? Look no further than this white veggie lasagna recipe! This dish is packed with flavorful vegetables and creamy white sauce, all layered between tender lasagna noodles. It’s the perfect comfort food meal for any night of the week and a great way to get your daily dose of veggies.
Prep Time
The prep time for this recipe is about 20 minutes. You’ll need to chop your vegetables and cook your lasagna noodles before assembling the dish.
Cook Time
The cook time for this recipe is about 45 minutes. You’ll need to bake the lasagna in the oven until it’s golden brown and bubbly.
Ingredients
For the lasagna noodles:
1 box lasagna noodles
1 tbsp olive oil
1 tsp salt
For the veggie filling:
1 tbsp olive oil
1 onion, diced
2 cloves garlic, minced
1 zucchini, sliced
1 yellow squash, sliced
1 red pepper, diced
1 cup mushrooms, sliced
1 cup spinach
1 tsp salt
1/2 tsp black pepper
For the white sauce:
4 tbsp unsalted butter
4 tbsp all-purpose flour
4 cups whole milk
1 tsp salt
1/2 tsp black pepper
1/4 tsp nutmeg
For the cheese:
2 cups mozzarella cheese, shredded
1 cup Parmesan cheese, grated
Equipment
Large pot
Large skillet
9x13 inch baking dish
Whisk
Cutting board
Knife
Method
1. Preheat your oven to 375°F. 2. Cook your lasagna noodles according to the package directions, then drain and set aside. 3. Heat 1 tablespoon of olive oil in a large skillet over medium heat. 4. Add the diced onion and minced garlic and sauté until the onion is translucent. 5. Add the sliced zucchini, yellow squash, red pepper, and mushrooms to the skillet, and sauté until the vegetables are tender. 6. Add the spinach to the skillet and cook until wilted. 7. Season the vegetable mixture with salt and black pepper, and set aside. 8. In a separate saucepan, melt the butter over medium heat. 9. Add the flour and whisk until smooth. 10. Gradually add the milk, whisking constantly, until the sauce is smooth and thick. 11. Season the sauce with salt, black pepper, and nutmeg. 12. Add 1 cup of the mozzarella cheese and 1/2 cup of the Parmesan cheese to the sauce, and stir until melted and combined. 13. To assemble the lasagna, spread a thin layer of the white sauce on the bottom of a 9x13 inch baking dish. 14. Top with a layer of lasagna noodles, followed by a layer of the vegetable mixture and a layer of the white sauce. 15. Repeat the layers until you’ve used up all of your ingredients, ending with a layer of white sauce. 16. Sprinkle the remaining mozzarella and Parmesan cheese over the top of the lasagna. 17. Cover the baking dish with foil, and bake for 30 minutes. 18. Remove the foil and bake for an additional 15 minutes, or until the cheese is golden brown and bubbly. 19. Let the lasagna cool for a few minutes before serving.
Notes
This white veggie lasagna recipe is a great way to use up any extra vegetables you have on hand. Feel free to swap out the veggies in this recipe for your favorites, or add in some extra ingredients like kale, broccoli, or eggplant.
Nutrition Info
This white veggie lasagna recipe serves 8 and contains approximately 530 calories per serving. It’s also a good source of protein, fiber, and vitamins A and C.
Recipes FAQ
Can I make this recipe ahead of time?
Yes! You can assemble the lasagna up to a day ahead of time and store it in the refrigerator until you’re ready to bake it. You may need to add an extra 10-15 minutes to the baking time if you’re starting with a cold lasagna.
Can I freeze this lasagna?
Yes! You can freeze this lasagna for up to 2-3 months. Just be sure to wrap it tightly in plastic wrap and aluminum foil before freezing. To reheat, thaw the lasagna in the refrigerator overnight, then bake at 375°F for 30-40 minutes, or until heated through.
Recipe Tips
- Be sure to cook your lasagna noodles until they’re al dente – they’ll continue to cook in the oven, so you don’t want them to be too soft when you assemble the lasagna. - Don’t skip the nutmeg in the white sauce – it adds a subtle depth of flavor that really elevates the dish. - If you’re short on time, you can use store-bought white sauce instead of making your own from scratch. - To make this recipe vegan or dairy-free, simply substitute vegan cheese and butter for the dairy-based versions.
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