Description
Indulge in the warmth of Veggie White Lasagna, a creamy and comforting dish perfect for any occasion. Layered with rich ricotta cheese, fresh spinach, and a luscious bechamel sauce, this vegetarian lasagna promises to elevate your dining experience. Its harmonious blend of flavors and textures will leave your taste buds dancing with joy, making it an ideal choice for everything from cozy weeknight dinners to festive gatherings.
Ingredients
Scale
- 9 no-boil lasagna noodles
- 15 oz whole milk ricotta cheese
- 4 cups fresh spinach
- 8 oz cremini mushrooms, chopped
- 2 cups bechamel sauce (prepared from 2 tbsp butter, 2 tbsp flour, 2 cups milk)
- 1 cup freshly grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and grease a baking dish with olive oil.
- In a skillet over medium heat, sauté minced garlic in olive oil until fragrant. Add chopped mushrooms and spinach until softened.
- Prepare the bechamel sauce by melting butter, whisking in flour, then gradually adding milk until thickened. Season with salt and pepper.
- Spread a thin layer of bechamel sauce at the bottom of the baking dish. Layer with lasagna noodles, ricotta mixed with herbs, sautéed veggies, and more bechamel sauce.
- Repeat layering until ingredients are used up; finish with noodles topped with remaining bechamel sauce and Parmesan cheese.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15-20 minutes until bubbly and golden brown.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (approx. 150g)
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 50mg