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Vegetable Lasagna with White Sauce

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

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
    For the lasagna:
  • 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
    • For the white sauce:
  • 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
    • For the ricotta mixture:
  • 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
Instructions

  1. 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.

  2. 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.

  3. 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.

  4. Top with mozzarella cheese

  5. Bake at 350˚F covered for 45-55 minutes, or until the sides are bubbly.

Read it online: https://pastaregina.com/recipes/vegetable-lasagna-with-white-sauce/