Description
A delightful twist on classic lasagna, loaded with vibrant fresh vegetables and a creamy béchamel sauce.
Ingredients
- Lasagna noodles
- Fresh vegetables (such as spinach, zucchini, bell peppers, and mushrooms)
- Butter
- Flour
- Milk
- Parmesan cheese
- Mozzarella cheese
- Salt and pepper
- A pinch of nutmeg
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the lasagna noodles according to the package instructions. Once cooked, drain them and set aside.
- Make the béchamel sauce: In a saucepan, melt butter over medium heat. Add flour and whisk for about a minute to create a roux. Gradually pour in the milk while stirring continuously until the sauce thickens. Season it with salt, pepper, and a pinch of nutmeg.
- Layer your ingredients in a baking dish: Start by spreading a layer of the béchamel sauce. Then, add a layer of cooked lasagna noodles, followed by a layer of mixed fresh vegetables. Sprinkle on a layer of Parmesan and mozzarella cheese. Repeat the layers until all ingredients are used, finishing with another layer of béchamel sauce topped with cheese.
- Cover the dish with aluminum foil and bake for 25 minutes. After that, remove the foil and bake for an additional 15 minutes, until the top is golden and bubbly.
- Once done, let it cool for a few minutes before slicing and serving.
Notes
Feel free to swap in any favorite vegetables or use lactose-free cheese options.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 5g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 30mg