Vegetable Lasagna Dish (Print Version)
# Ingredients:
→ Vegetable Mixture
01 -
2 cups finely chopped broccoli florets
02 -
1 medium yellow onion, diced
03 -
3 minced garlic cloves
04 -
1 zucchini, diced small
05 -
2 tablespoons olive oil (extra virgin)
06 -
8 oz cremini mushrooms, chopped
07 -
2 cups chopped spinach, loosely packed
08 -
A 15-ounce can of navy beans, rinsed and drained
09 -
A pinch of kosher salt (about ¼ teaspoon)
10 -
¼ teaspoon of black pepper
11 -
Just a dash of red chili flakes (¼ teaspoon)
→ Creamy Sauce
12 -
4 tablespoons unsalted butter
13 -
½ teaspoon each of garlic and onion powders
14 -
A pinch of dried oregano (½ teaspoon)
15 -
½ teaspoon of kosher salt
16 -
¼ cup grated parmesan cheese
17 -
3.5 cups whole milk
18 -
½ teaspoon of dried parsley
19 -
A tiny sprinkle of black pepper (½ teaspoon)
20 -
½ teaspoon dried basil
21 -
½ cup all-purpose flour
→ Lasagna Build
22 -
9-12 sheets of fresh or dried lasagna noodles
23 -
2.5 cups of shredded mozzarella cheese
24 -
1.5 cups creamy ricotta (whole milk)
25 -
½ cup grated parmesan cheese
# Instructions:
01 -
Set your oven to 375°F. Gather all your ingredients, prepping and chopping vegetables into small bits.
02 -
Heat olive oil and sauté diced onion until soft. Add garlic and broccoli, cooking until the broccoli is bright green. Toss in mushrooms and zucchini, cook for another 5-7 minutes. Season, then mix in spinach and beans until the spinach wilts.
03 -
Cook the lasagna noodles following the package details. Rinse them with cold water, so they don’t stick together.
04 -
Prepare the creamy bechamel by melting butter and whisking in flour. Slowly add milk, stirring to avoid lumps. Once thick, season and mix in the parmesan cheese.
05 -
In a 13x9 dish, layer sauce first, then noodles, followed by ricotta, veggies, and mozzarella. Repeat the layers, ending with noodles and a mix of mozzarella and parmesan cheeses on top.
06 -
Pop it in the oven for 30-35 minutes. Cover with foil partway through if needed. Let it cool for at least 10 minutes before enjoying.
# Notes:
01 -
Store in the freezer before or after baking for up to 90 days.
02 -
Leftovers can be refrigerated for 5 days.
03 -
Prepare it in advance and bake when needed.