Creamy Vegetable Lasagna
Indulge in the ultimate comfort food with this Creamy Vegetable Lasagna, a lighter twist on the classic Italian favorite that's brimming with vibrant, fresh flavors. Layers of tender zucchini, yellow squash, carrots, and spinach are nestled between perfectly cooked lasagna noodles and a rich, velvety homemade béchamel sauce. A blend of ricotta, mozzarella, and Parmesan cheeses adds a creamy, savory depth, while marinara sauce brings a bright tomato-based tang that ties everything together. This vegetarian lasagna recipe is both hearty and wholesome, ideal for weeknight dinners or special gatherings. Topped with a golden, bubbly layer of cheese and garnished with fresh basil, it’s as visually stunning as it is delicious. Easy to prepare and perfect for feeding a crowd, this cozy baked pasta dish will quickly become a family favorite!
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Recipe Information
Ingredients
- 12 sheets lasagna noodles
- 2 medium zucchini
- 2 medium yellow squash
- 2 medium carrots
- 4 cups baby spinach
- 2 tablespoons olive oil
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups milk
- 3 garlic cloves (minced)
- 0.25 teaspoons nutmeg (ground)
- 2 teaspoons salt
- 1 teaspoons black pepper
- 3 cups marinara sauce
- 0.25 cup fresh basil leaves (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to the package instructions. Drain and set aside.
Thinly slice the zucchini, yellow squash, and carrots. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Sauté the zucchini, squash, and carrots for 5-7 minutes, or until tender. Add the baby spinach and cook for 2 more minutes, until wilted. Remove from heat and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux. Gradually add the milk, whisking constantly to avoid clumps. Bring the mixture to a gentle simmer, stirring frequently, until thickened (about 5 minutes). Stir in minced garlic, nutmeg, 1 teaspoon of salt, and 0.5 teaspoons of black pepper. Remove from heat to complete the béchamel sauce.
In a small bowl, combine the ricotta cheese, 1 cup of mozzarella, 0.5 cups of Parmesan, and the remaining salt and black pepper.
Spread a thin layer of marinara sauce on the bottom of a 9x13-inch baking dish. Arrange 3 lasagna noodles over the sauce, slightly overlapping. Top with a layer of sautéed vegetables, followed by dollops of the ricotta mixture, a drizzle of béchamel sauce, and another layer of marinara. Repeat the layers (noodles, vegetables, ricotta, béchamel, marinara) twice more, ending with a final layer of noodles and sauce.
Sprinkle the remaining mozzarella and Parmesan cheeses evenly over the top layer.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for another 15-20 minutes, until the cheese is bubbly and golden brown.
Remove the lasagna from the oven and let it cool for 10 minutes before slicing and serving. Garnish with fresh basil leaves, if desired.
Nutrition Facts
Calories |
763 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 1086 mg | 47% | |
| Total Carbohydrate | 82.9 g | 30% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 11.4 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 620 mg | 48% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 643 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
