Description
Experience the warmth of home-cooked Italian comfort with our Loaded Veggie White Lasagna Rich. This delightful dish layers creamy ricotta, fresh vegetables, and a luscious béchamel sauce, all topped with gooey mozzarella cheese. Perfect for family dinners or gatherings, this wholesome recipe is both satisfying and nutritious, allowing you to indulge without guilt. Each bite offers a burst of vibrant flavors and textures that will make it a favorite in your household.
Ingredients
- Lasagna noodles: 12 sheets (no-boil or traditional)
- Ricotta cheese: 15 oz (425g)
- Mozzarella cheese: 2 cups (8 oz or 226g), shredded
- Béchamel sauce: 2 cups (480ml)
- Spinach: 3 cups (90g), fresh
- Zucchini: 1 medium, thinly sliced
- Mushrooms: 1 cup (75g), diced
- Pine nuts: 1/4 cup (35g), toasted
- Olive oil: for greasing baking dish
- Salt and pepper: to taste
Instructions
- Preheat the oven to 375°F (190°C) and grease a baking dish with olive oil.
- Cook traditional lasagna noodles according to package instructions; set aside.
- In a skillet, sauté diced onions until translucent, then add mushrooms and zucchini until soft. Stir in spinach until wilted; remove from heat.
- For the béchamel sauce, melt butter in a pot, whisk in flour until smooth, then gradually add milk while stirring continuously until thickened. Season with salt and pepper.
- Assemble the lasagna by spreading a layer of béchamel on the bottom of the baking dish, followed by noodles, half of the ricotta mixture, half of the sautéed vegetables, and mozzarella. Repeat layers ending with noodles topped with béchamel and remaining mozzarella.
- Bake for about 45 minutes until golden brown on top. Let cool for 10 minutes before serving.
Nutrition
- Serving Size: 1 slice (approximately 200g)
- Calories: 370
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 40mg