Irresistible Healthy Vegetarian Lasagna W Cream Sauce
Indulge guilt-free with this Irresistible Healthy Vegetarian Lasagna with Cream Sauce, a luscious spin on a classic comfort dish. Packed with nutrient-rich layers of sautéed zucchini, wilted baby spinach, creamy ricotta, and a velvety homemade white sauce, this lasagna delivers the perfect balance of wholesome ingredients and indulgent flavors. Every bite is a harmony of tender lasagna noodles, freshly grated Parmesan, and bubbling mozzarella, with a hint of nutmeg for a warm, aromatic finish. Ready in just over an hour, this vegetarian lasagna is a family-friendly meal that's as satisfying as it is nourishing. Serve it with a sprinkle of fresh basil for an elegant touch that will leave everyone reaching for seconds!
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 2 medium, sliced thin lengthwise Zucchini
- 4 cups Baby spinach
- 1.5 cups Ricotta cheese
- 0.5 cup, freshly grated Parmesan cheese
- 1 cup, shredded Mozzarella cheese
- 3 cups Milk (preferably 2% or whole)
- 3 tablespoons All-purpose flour
- 3 tablespoons Unsalted butter
- 2 cloves, minced Garlic
- 0.25 teaspoons Nutmeg
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.25 cup, chopped (optional) Fresh basil
Instructions
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil or non-stick spray.
Cook the lasagna noodles according to package instructions until al dente. Drain and lay them flat on a clean kitchen towel to prevent sticking.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add zucchini slices and sprinkle lightly with salt. Sauté for 2-3 minutes per side until tender. Remove from skillet and set aside. Sauté spinach in the same pan until wilted, about 2 minutes. Set aside.
To make the cream sauce, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until golden, stirring constantly. Gradually pour in the milk, whisking to avoid lumps. Add garlic, nutmeg, salt, and pepper. Simmer for 3-4 minutes, whisking frequently, until the sauce thickens. Remove from heat.
Spread 1/3 cup of cream sauce evenly across the bottom of the prepared baking dish. Lay down a layer of lasagna noodles, followed by a thin layer of sautéed zucchini and spinach, 1/3 of the ricotta cheese, a sprinkle of Parmesan cheese, and 1/3 of the cream sauce. Repeat these layers two more times (noodles, vegetables, ricotta, Parmesan, cream sauce).
For the final layer, top with lasagna noodles, the remaining cream sauce, and a generous sprinkle of shredded mozzarella cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, until the top is golden and bubbly.
Let the lasagna cool for 10 minutes before cutting. Garnish with chopped fresh basil if desired and serve warm.
Nutrition Facts
Calories |
4656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.7 g | 216% | |
| Saturated Fat | 82.0 g | 410% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 497 mg | 166% | |
| Sodium | 8016 mg | 349% | |
| Total Carbohydrate | 623.2 g | 227% | |
| Dietary Fiber | 31.5 g | 112% | |
| Total Sugars | 90.3 g | ||
| Protein | 202.6 g | 405% | |
| Vitamin D | 9.5 mcg | 47% | |
| Calcium | 3951 mg | 304% | |
| Iron | 32.5 mg | 181% | |
| Potassium | 3744 mg | 80% | |
*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.
