Veggie Lasagna Recipe

Time1h

Serves4

with house made béchamel

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Ingredients

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1
Prepare the Béchamel Sauce
In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until lightly golden. Gradually whisk in the milk, ensuring no lumps form. Continue stirring until the sauce thickens. Season with nutmeg, salt, and black pepper. Set aside.
2
Prepare the Vegetables
Slice the zucchini and mushrooms. In a skillet, sauté the zucchini and mushrooms over medium heat until tender. Add the spinach and cook until wilted. Season with salt and pepper.
3
Assemble the Lasagna
Preheat the oven to 180°C (350°F). In a baking dish, spread a layer of béchamel sauce, then place 3 lasagna noodles over it. Add half of the sautéed vegetables, a layer of ricotta cheese, and a layer of béchamel. Repeat the layers and finish with a layer of noodles, béchamel, and mozzarella cheese on top. Sprinkle grated Parmesan cheese.
4
Bake
Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until the top is golden and bubbly. Let it cool for a few minutes before serving.