Vegetable Lasagna W Fontina Cheese Creamy Parmesan Sauce
Indulge in the ultimate comfort food with this Vegetable Lasagna with Fontina Cheese and Creamy Parmesan Sauce! Layered with tender roasted zucchini, yellow squash, earthy mushrooms, and vibrant spinach, this dish is a veggie-lover's dream. A velvety Parmesan béchamel sauce ties everything together, while shredded Fontina cheese adds a buttery richness to every bite. Perfectly seasoned with garlic, red pepper flakes, and fresh basil, each layer is full of flavor and texture. Ready in just over an hour, this lasagna is an impressive and satisfying centerpiece for vegetarians and cheese enthusiasts alike. Serve warm, bubbling from the oven, for a crowd-pleaser that’ll have everyone asking for seconds!
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 2 medium Zucchini
- 2 medium Yellow squash
- 4 cups Baby spinach
- 2 cups Mushrooms
- 2.5 cups Fontina cheese, shredded
- 1 cup Parmesan cheese, grated
- 4 tablespoons Butter
- 4 tablespoons All-purpose flour
- 4 cups Whole milk
- 2 tablespoons Olive oil
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 cloves Minced garlic
- 0.5 teaspoon Red pepper flakes
- 0.25 cup Fresh basil, chopped
Instructions
1. Preheat your oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish and set aside.
2. Slice zucchini and yellow squash lengthwise into thin, even strips. Roughly chop mushrooms.
3. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 30 seconds.
4. Add zucchini, yellow squash, mushrooms, and baby spinach to the skillet. Season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Cook until vegetables are tender and most of the liquid evaporates, about 6-8 minutes. Set vegetables aside.
5. In a medium saucepan, melt 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux. Gradually add the milk, whisking constantly to avoid lumps. Cook until the sauce thickens, about 5-7 minutes.
6. Stir in 3/4 cup of grated Parmesan cheese, 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of red pepper flakes. Remove from heat and set aside (this is your creamy Parmesan sauce).
7. Spread a thin layer of the Parmesan sauce on the bottom of the prepared baking dish. Place a layer of lasagna noodles over the sauce.
8. Add a layer of roasted vegetables on top of the noodles, followed by a sprinkle of shredded Fontina cheese.
9. Repeat the layers: Parmesan sauce, noodles, vegetables, and Fontina cheese until all ingredients are used, ending with a layer of Parmesan sauce and a generous sprinkle of both Fontina and the remaining Parmesan cheese on top.
10. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake an additional 15-20 minutes, or until the top is golden and bubbly.
11. Remove the lasagna from the oven and let it rest for 10 minutes before slicing. Garnish with chopped fresh basil before serving.
Nutrition Facts
Calories |
5690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 247.0 g | 317% | |
| Saturated Fat | 126.6 g | 633% | |
| Polyunsaturated Fat | 11.1 g | ||
| Cholesterol | 579 mg | 193% | |
| Sodium | 11990 mg | 521% | |
| Total Carbohydrate | 652.1 g | 237% | |
| Dietary Fiber | 40.8 g | 146% | |
| Total Sugars | 117.9 g | ||
| Protein | 245.1 g | 490% | |
| Vitamin D | 12.5 mcg | 62% | |
| Calcium | 4693 mg | 361% | |
| Iron | 37.4 mg | 208% | |
| Potassium | 6273 mg | 133% | |
*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.
