Name: Vegetable Lasagna with White Sauce
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4
Ingredients: 1 Regina lasagne; 1 zucchini, thinly sliced; 1 yellow squash, thinly sliced; 1 cup broccoli florets, chopped; 1 cup mozzarella; Salt and pepper to taste; 4 tablespoons unsalted butter; 1/4 cup all-purpose flour; 3 milk; 1 cup grated Parmesan cheese; 1/4 teaspoon nutmeg; Salt and pepper to taste; 1 container ricotta cheese; 1/2 cup grated parmesan cheese; 1 cup mozzarella cheese; 2 fresh spinach, washed and chopped; 1 egg; 2 tablespoons dried parsley; Salt and pepper to taste

Vegetable Lasagna with White Sauce

This recipe for vegetable lasagna with white sauce is a delightful vegetarian twist on a traditional lasagna. Made easy with oven ready lasagna noodles smothered in a luscious white sauce and layered between slices of fresh veggies and a spinach ricotta cheese blend, this baked pasta dish is wholesome and family friendly.

Ingredients: Creamy Vegetable Pasta Season: Autumn, Spring, Winter

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Prep Time 10 mins Cook Time 50 mins Total Time 1 hr Difficulty: Intermediate Servings: 4 Best Season: Suitable throughout the year

Instructions

Make the white sauce. In a large saucepan, melt butter over medium heat and whisk in flour to make a roux. Slowly whisk in milk. Stir in cheese and season to taste. Set aside.
In a mixing bowl, mix ricotta with parmesan cheese and egg until smooth. Stir in spinach and parsley. Season with salt & pepper, to taste. Set aside.
To layer the lasagna, spread a thin layer of white sauce in the bottom of a 9×13 pan then layer as follows: Lasagne, ricotta, zucchini, white sauce, Lasagne, ricotta, broccoli, white sauce, Lasagne.
Top with mozzarella cheese
Bake at 350˚F covered for 45-55 minutes, or until the sides are bubbly.

Vegetable Lasagna with White Sauce