Ingredients
Scale
- 1/2 cup (113g) Butter
- 1/2 cup (57g) All-purpose flour
- 4 cups (946ml) Milk
- 1/4 teaspoon Nutmeg
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1 tablespoon Olive oil
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 1 Red bell pepper, chopped
- 1 Yellow bell pepper, chopped
- 1 medium Zucchini, chopped
- 1 (10-ounce) package Frozen spinach, thawed and squeezed dry
- 1 (15-ounce) container Ricotta cheese
- 1/2 cup (50g) grated Parmesan cheese
- 1 large Egg, lightly beaten
- 1/4 teaspoon Salt
- 1/4 teaspoon Black pepper
- 9 Lasagna noodles
- 3 cups (336g) Shredded mozzarella cheese
Instructions
- Prepare the white sauce by melting the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until smooth, then gradually add the milk, whisking constantly until the mixture is smooth. Bring it to a simmer, reduce the heat, and stir until thickened for around 5-7 minutes, adding nutmeg, salt, and black pepper before removing from heat.
- For the vegetable filling, heat olive oil in a large skillet over medium heat and sauté the chopped onion until softened, about 5 minutes. Add minced garlic and cook for an additional minute, then stir in the bell peppers and zucchini, cooking until they are tender-crisp, approximately 5-7 minutes. Finally, mix in the squeezed dry spinach, salt, and black pepper before letting it cool slightly.
- In a large mixing bowl, combine the ricotta cheese, grated Parmesan cheese, the beaten egg, and a bit of salt and pepper. Fold in the cooled vegetable mixture until well-combined.
- Cook the lasagna noodles according to the package directions. Once cooked, drain and rinse them with cold water to prevent sticking.
- Preheat your oven to 375°F (190°C). Spread a thin layer of the white sauce on the bottom of your baking dish, then place 3 lasagna noodles over the sauce. Spread half of the vegetable filling atop the noodles and sprinkle with 1 cup of shredded mozzarella cheese. Repeat the layers of white sauce, noodles, filling, and mozzarella. Finish by layering any remaining noodles and covering with the last of the white sauce and cheese.
- Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and continue baking for another 20-25 minutes until the cheese is melted and bubbly, and the lasagna is heated through.
- Let the lasagna stand for 10-15 minutes before serving to allow it to set and make slicing easier.
Notes
Let the lasagna rest before serving for easier slicing. Use gluten-free noodles for a gluten-free option.
- Prep Time: 35 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg