Creamy Vegetable Lasagna
Indulge in this decadent, Italian-inspired vegetable lasagna, featuring layers of tender noodles, savory sautéed zucchini and spinach, and a rich, velvety homemade béchamel sauce. By pre-sautéing the garden vegetables and seasoning the creamy white base, this recipe achieves a restaurant-quality texture and depth of flavor perfect for a hearty and satisfying weeknight vegetarian dinner.
- Time: 75 min
- Servings: 8
Source: recipesin
Ingredients
- no-boil lasagna sheets
- fresh baby spinach, wilted and squeezed dry
- medium zucchini, sliced into thin half-moons
- mushrooms, sliced
- yellow onion, finely diced
- whole milk ricotta cheese
- mozzarella cheese, freshly shredded
- Parmesan cheese, freshly grated
- whole milk
- unsalted butter
- all-purpose flour
- olive oil
- ground nutmeg
- Salt and pepper to taste