Ingredients
– Olive oil
– 1 yellow onion, diced
– 3 cloves garlic, minced
– 2 cups broccoli florets, chopped
– 8 ounces cremini mushrooms, chopped
– 1 zucchini, chopped
– 2 cups baby spinach, chopped
– ¼ teaspoon salt
– ¼ teaspoon black pepper
– ¼ teaspoon red pepper flakes
– 1 (15-ounce) can navy beans, drained and rinsed
– 4 tablespoons butter
– ½ cup all-purpose flour
– 3.5 cups whole milk
– ½ teaspoon garlic powder
– ½ teaspoon onion powder
– ½ teaspoon dried parsley
– ½ teaspoon dried basil
– ½ teaspoon dried oregano
– ½ teaspoon salt
– ½ teaspoon freshly ground black pepper
– ¼ cup grated parmesan cheese
– 9 to 12 fresh or dried lasagna noodles
– 1.5 cups whole milk ricotta cheese
– 2.5 cups shredded mozzarella cheese
– ½ cup parmesan cheese
Instructions
1-First, preheat your oven to 375°F (190°C) and get your lasagna noodles boiling according to the package until they’re just right. Chop up all the vegetables and garlic to have everything ready. This step makes assembly go smoothly and keeps things organized in thekitchen.
2-Next, make the white sauce by melting butter in a pot, then whisk in flour until it bubbles. Slowly add milk while stirring to avoid lumps, and mix in the seasonings like garlic powder and herbs. If you’re going vegan, swap in plant-based options here for a creamy result. It’s a simple process that builds the heart of the dish. For a classic take on the sauce, check out this classic white sauce recipe.
3-Then, in a skillet, sauté the garlic, mushrooms, zucchini, and spinach until they soften and any extra water cooks off. Season them lightly to bring out their natural tastes. Now it’s time to layer everything in a baking dish: start with sauce, add noodles, ricotta, veggies, mozzarella, and more sauce. Repeat for a few layers and top with cheese.
4-Bake it covered for about 25 minutes, then uncover for another 15 until the cheese turns golden and bubbly. Let it sit for 10 minutes before you cut into it, which helps the layers stay put. Feel free to adjust for your dietary needs as you go along.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥣 Cook vegetables until excess moisture evaporates to avoid a watery lasagna.
🧀 Use a thick, creamy white sauce for best texture and flavor.
⏲️ Let lasagna rest after baking to help it set and hold shape for easier slicing.
- Prep Time: 45 minutes
- Resting time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 619
- Sugar: 9g
- Sodium: 747mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 8g
- Protein: 31g
- Cholesterol: 87mg