Description
A creamy, cheesy vegetarian lasagna layered with roasted vegetables, ricotta, mozzarella, and homemade béchamel sauce. A cozy, meatless comfort food perfect for dinner or entertaining!
Ingredients
1 zucchini, diced
1 yellow squash, diced
1 red bell pepper, chopped
1 cup mushrooms, sliced
1 tablespoon olive oil
Salt and pepper to taste
For ricotta filling:
1 1/2 cups ricotta cheese
1 egg
1/4 cup grated Parmesan
1/4 teaspoon garlic powder
Salt and pepper to taste
For béchamel sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon black pepper
Other:
9 lasagna noodles, cooked or oven-ready
2 cups fresh spinach
2 cups shredded mozzarella
Chopped parsley for garnish
Instructions
Preheat oven to 400°F. Toss diced zucchini, squash, bell pepper, and mushrooms with olive oil, salt, and pepper. Roast for 20 minutes.
In a saucepan, melt butter and whisk in flour. Cook 1 minute. Slowly whisk in milk and simmer 5–7 minutes until thick. Season with salt, pepper, and nutmeg.
Mix ricotta, egg, Parmesan, garlic powder, salt, and pepper in a bowl.
Boil lasagna noodles if not using oven-ready.
In a greased 9×13 baking dish, layer béchamel, noodles, half the ricotta, half the roasted veggies, spinach, and more béchamel. Repeat layers. Top with noodles, béchamel, and mozzarella.
Cover with foil and bake at 375°F for 30 minutes. Uncover and bake 10–15 minutes more.
Let rest 10 minutes before serving. Garnish with parsley if desired.
Notes
To avoid a watery lasagna, drain veggies and squeeze excess liquid from spinach. Use oven-ready noodles to save time. Add lentils or beans for extra protein.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baked
Keywords: white veggie lasagna, vegetarian lasagna, roasted vegetable lasagna, creamy lasagna recipe, meatless baked pasta, béchamel lasagna, comfort food vegetarian