Description
A delicious and hearty white lasagna packed with a variety of vegetables, perfect for a comforting meal.
Ingredients
Scale
- 9 lasagna noodles
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 cup mushrooms, sliced
- 2 cups spinach, chopped
- 2 cups ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 2 cups white sauce (béchamel)
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
- Add zucchini, bell pepper, and mushrooms; cook until tender.
- Stir in spinach and cook until wilted. Season with salt and pepper.
- In a baking dish, spread a layer of white sauce, followed by a layer of noodles, then a layer of the veggie mixture, ricotta, and mozzarella.
- Repeat the layers until all ingredients are used, finishing with a layer of noodles and white sauce on top.
- Sprinkle Parmesan cheese over the top layer.
- Bake in the preheated oven for 30-35 minutes, or until golden and bubbly.
- Let it cool for a few minutes before serving.
Notes
- Feel free to add or substitute any vegetables you prefer.
- This dish can be made ahead of time and stored in the refrigerator.
- For a gluten-free version, use gluten-free lasagna noodles.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg