My Favorite Vegetable Lasagna Recipe
How about a vegetable lasagna recipe that is so delicious it will be the only vegetarian lasagna recipe you’ll need? And a proud mama moment here, this recipe was actually featured in Elle! I know right?
I LOVE this lasagna. Fresh veggies, no need to pre-cook the lasagna noodles, so it makes it an easy food to make for dinner, AND both a béchamel and red sauce! The classic marriage of the two famous Italian sauces. But don't worry, use a store-bought jar of good marinara like Raos, and then you'll only be making the béchamel sauce, which is super quick and easy. It’s so good you’ll want to serve it at your next get-together and just make 2 batches, and it's an easy dinner idea for a big group. So I hope you try this fabulous vegetable lasagna recipe and let me know what you think.
Vegetable Lasagna
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Vegetable Lasagna
Ingredients
Instructions
- Preheat the oven to 375 degrees F. Heat extra-virgin olive oil in a large skillet set over medium heat, and cook the onions until softened.
- Add in the garlic and zucchini, and cook until tender and browned in spots but not mushy. Stir in the spinach and cook until wilted. Season with kosher salt and pepper.
- Before building the lasagna, pour out some of the water in the bottom of the skillet. (You don’t need to drain it thoroughly….the excess liquid helps cook the lasagna noodles so don’t have too:)
- To make the bechamel sauce, heat butter in a medium saucepan over medium heat until melted. Add flour and increase heat to medium-high. Cook, stirring butter and flour with a whisk until pale golden blond, about 1 minute.
- Whisking constantly, slowly drizzle in the milk. Continue to cook, whisking frequently, until mixture comes to a boil and thickens a little. Remove from heat and add Parmigiano-Reggiano. Whisk until smooth. Add nutmeg and season to taste with salt. Set aside.
- Spread a thin layer of marinara on the bottom of the baking dish. Layer with 3 uncooked lasagna noodles. Top with 1/4 of zucchini and spinach mixture, 1/4 of the marinara, and 1/3 cup of white sauce, and 1/4 of the mozzarella. Repeat layers three more times.
- Place the final lasagna noodles on top and spread with remaining marinara and bechamel sauce. Scatter mozzarella evenly over the surface and sprinkle with the extra Parmigiano-Reggiano. Carefully pour 1/4 cup of water around the edges of the lasagna. Cover with foil and bake for 35 minutes. Remove the foil and continue to bake until bubbling and slightly browned, 10 to 15 minutes more. Cool for 10 to 15 minutes before serving.
Notes
• Bechamel can be made 2 days ahead and stored in refrigerator• Use any combination of summer squash you’d like
Nutrition Facts
Calories
559.62Fat (grams)
24.50 gSat. Fat (grams)
11.76 gCarbs (grams)
64.60 gFiber (grams)
3.25 gNet carbs
61.35 gSugar (grams)
10.65 gProtein (grams)
20.14 gSodium (milligrams)
768.88 mgCholesterol (grams)
55.91 mg