Northern Italian Style Lacto Vegetarian Lasagna
Indulge in the comforting layers of our Northern Italian Style Lacto Vegetarian Lasagna, a deliciously creamy take on a classic favorite. This hearty lasagna features tender no-boil or fresh pasta sheets layered with a velvety homemade béchamel sauce seasoned with a pinch of nutmeg, sautéed garlic-infused zucchini, mushrooms, and spinach, and a sumptuous blend of ricotta, Parmesan, and melty mozzarella cheeses. Perfectly golden and bubbling from the oven, this vegetarian delight is packed with rich flavors and textures that make it a crowd-pleasing main dish for weeknights or special occasions. With its fresh ingredients and authentic Northern Italian-inspired flavor profile, this lasagna is a satisfying, meat-free meal that will have everyone asking for seconds!
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Recipe Information
Ingredients
- 12 sheets Lasagna sheets (no-boil or fresh)
- 60 grams Butter
- 60 grams All-purpose flour
- 1 liters Whole milk
- 0.25 teaspoons Nutmeg (freshly grated)
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper (freshly ground)
- 150 grams Parmesan cheese (grated)
- 2 tablespoons Olive oil
- 2 cloves Garlic (minced)
- 2 medium Zucchini (sliced thinly)
- 250 grams Button mushrooms (sliced)
- 300 grams Spinach (fresh)
- 250 grams Ricotta cheese
- 200 grams Mozzarella cheese (shredded)
Instructions
Preheat your oven to 180°C (350°F). Prepare a 9x13 inch baking dish by lightly greasing it with olive oil or butter.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes until the mixture becomes slightly golden.
Gradually pour in the milk while whisking to prevent lumps. Cook over medium heat, stirring constantly, until the béchamel sauce thickens to a creamy consistency (about 8-10 minutes).
Season the béchamel with nutmeg, salt, and pepper. Remove from heat and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
Add the zucchini and mushrooms to the skillet, and cook for 5-7 minutes until they soften and release their moisture. Stir in the spinach and cook for another 2 minutes, just until wilted. Remove the skillet from heat.
Spread a thin layer of béchamel sauce on the bottom of the greased baking dish. Lay down a single layer of lasagna sheets on top of the sauce.
Spread a generous layer of the vegetable mixture over the lasagna sheets, followed by dollops of ricotta cheese and a light sprinkle of grated Parmesan.
Add a layer of béchamel sauce over the vegetables and cheese, then repeat the layering process (sheets, vegetables, ricotta, Parmesan, béchamel) until all the ingredients are used, ending with a layer of béchamel on top.
Sprinkle the shredded mozzarella and the remaining Parmesan evenly over the top layer.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
Let the lasagna rest for 10-15 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.1 g | 50% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 1132 mg | 49% | |
| Total Carbohydrate | 55.5 g | 20% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 11.9 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 802 mg | 62% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 949 mg | 20% | |
*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.
