Irresistible Healthy Vegetarian Lasagna W Cream Sauce

Indulge guilt-free with this Irresistible Healthy Vegetarian Lasagna with Cream Sauce, a luscious spin on a classic comfort dish. Packed with nutrient-rich layers of sautéed zucchini, wilted baby spinach, creamy ricotta, and a velvety homemade white sauce, this lasagna delivers the perfect balance of wholesome ingredients and indulgent flavors. Every bite is a harmony of tender lasagna noodles, freshly grated Parmesan, and bubbling mozzarella, with a hint of nutmeg for a warm, aromatic finish. Ready in just over an hour, this vegetarian lasagna is a family-friendly meal that's as satisfying as it is nourishing. Serve it with a sprinkle of fresh basil for an elegant touch that will leave everyone reaching for seconds!

Nutriscore Rating: 67/100

Prep Time:25 mins

Cook Time:50 mins

Total Time:75 mins

Servings: 6

Ingredients

• 12 sheets Lasagna noodles
• 2 medium, sliced thin lengthwise Zucchini
• 4 cups Baby spinach
• 1.5 cups Ricotta cheese
• 0.5 cup, freshly grated Parmesan cheese
• 1 cup, shredded Mozzarella cheese
• 3 cups Milk (preferably 2% or whole)
• 3 tablespoons All-purpose flour
• 3 tablespoons Unsalted butter
• 2 cloves, minced Garlic
• 0.25 teaspoons Nutmeg
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 0.25 cup, chopped (optional) Fresh basil

Directions

Step 1

Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil or non-stick spray.

Step 2

Cook the lasagna noodles according to package instructions until al dente. Drain and lay them flat on a clean kitchen towel to prevent sticking.

Step 3

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add zucchini slices and sprinkle lightly with salt. Sauté for 2-3 minutes per side until tender. Remove from skillet and set aside. Sauté spinach in the same pan until wilted, about 2 minutes. Set aside.

Step 4

To make the cream sauce, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until golden, stirring constantly. Gradually pour in the milk, whisking to avoid lumps. Add garlic, nutmeg, salt, and pepper. Simmer for 3-4 minutes, whisking frequently, until the sauce thickens. Remove from heat.

Step 5

Spread 1/3 cup of cream sauce evenly across the bottom of the prepared baking dish. Lay down a layer of lasagna noodles, followed by a thin layer of sautéed zucchini and spinach, 1/3 of the ricotta cheese, a sprinkle of Parmesan cheese, and 1/3 of the cream sauce. Repeat these layers two more times (noodles, vegetables, ricotta, Parmesan, cream sauce).

Step 6

For the final layer, top with lasagna noodles, the remaining cream sauce, and a generous sprinkle of shredded mozzarella cheese.

Step 7

Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, until the top is golden and bubbly.

Step 8

Let the lasagna cool for 10 minutes before cutting. Garnish with chopped fresh basil if desired and serve warm.

Nutrition Facts

Serving size	(2556.4g)

Amount per serving	% Daily Value*
Calories	4656.1

Total Fat 168.7g	0%
Saturated Fat 82.0g	0%
Polyunsaturated Fat 3.8g
Cholesterol 497.1mg	0%
Sodium 8016.4mg	0%
Total Carbohydrate 623.2g	0%
Dietary Fiber 31.5g	0%
Total Sugars 90.3g
Protein 202.6g	0%

Vitamin D 378.1IU	0%
Calcium 3950.7mg	0%
Iron 32.5mg	0%
Potassium 3744.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.5%

Protein: 16.8%

Carbs: 51.7%