Creamy Vegetable Lasagna
Indulge in the ultimate comfort food with this Creamy Vegetable Lasagna, a lighter twist on the classic Italian favorite that's brimming with vibrant, fresh flavors. Layers of tender zucchini, yellow squash, carrots, and spinach are nestled between perfectly cooked lasagna noodles and a rich, velvety homemade béchamel sauce. A blend of ricotta, mozzarella, and Parmesan cheeses adds a creamy, savory depth, while marinara sauce brings a bright tomato-based tang that ties everything together. This vegetarian lasagna recipe is both hearty and wholesome, ideal for weeknight dinners or special gatherings. Topped with a golden, bubbly layer of cheese and garnished with fresh basil, it’s as visually stunning as it is delicious. Easy to prepare and perfect for feeding a crowd, this cozy baked pasta dish will quickly become a family favorite!
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Ingredients
- 12 sheets lasagna noodles
- 2 medium zucchini
- 2 medium yellow squash
- 2 medium carrots
- 4 cups baby spinach
- 2 tablespoons olive oil
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups milk
- 3 garlic cloves (minced)
- 0.25 teaspoons nutmeg (ground)
- 2 teaspoons salt
- 1 teaspoons black pepper
- 3 cups marinara sauce
- 0.25 cup fresh basil leaves (optional, for garnish)
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Cook the lasagna noodles according to the package instructions. Drain and set aside.
Step 3
Thinly slice the zucchini, yellow squash, and carrots. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Sauté the zucchini, squash, and carrots for 5-7 minutes, or until tender. Add the baby spinach and cook for 2 more minutes, until wilted. Remove from heat and set aside.
Step 4
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux. Gradually add the milk, whisking constantly to avoid clumps. Bring the mixture to a gentle simmer, stirring frequently, until thickened (about 5 minutes). Stir in minced garlic, nutmeg, 1 teaspoon of salt, and 0.5 teaspoons of black pepper. Remove from heat to complete the béchamel sauce.
Step 5
In a small bowl, combine the ricotta cheese, 1 cup of mozzarella, 0.5 cups of Parmesan, and the remaining salt and black pepper.
Step 6
Spread a thin layer of marinara sauce on the bottom of a 9x13-inch baking dish. Arrange 3 lasagna noodles over the sauce, slightly overlapping. Top with a layer of sautéed vegetables, followed by dollops of the ricotta mixture, a drizzle of béchamel sauce, and another layer of marinara. Repeat the layers (noodles, vegetables, ricotta, béchamel, marinara) twice more, ending with a final layer of noodles and sauce.
Step 7
Sprinkle the remaining mozzarella and Parmesan cheeses evenly over the top layer.
Step 8
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for another 15-20 minutes, until the cheese is bubbly and golden brown.
Step 9
Remove the lasagna from the oven and let it cool for 10 minutes before slicing and serving. Garnish with fresh basil leaves, if desired.
Nutrition Facts
| Serving size | (4162.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5871.4 |
| Total Fat 242.2g | 0% |
| Saturated Fat 121.0g | 0% |
| Polyunsaturated Fat 3.9g | |
| Cholesterol 732.0mg | 0% |
| Sodium 13225.0mg | 0% |
| Total Carbohydrate 692.4g | 0% |
| Dietary Fiber 48.2g | 0% |
| Total Sugars 120.5g | |
| Protein 277.5g | 0% |
| Vitamin D 322.1IU | 0% |
| Calcium 6006.8mg | 0% |
| Iron 38.9mg | 0% |
| Potassium 5257.2mg | 0% |
Source of Calories