Creamy White Lasagna (Print Version)
# Ingredients:
→ Veggie Filling
01 -
1 yellow onion, finely chopped
02 -
3 garlic cloves, finely minced
03 -
2 cups of baby spinach, roughly chopped
04 -
1 zucchini, diced small
05 -
8 ounces of cremini mushrooms, finely diced
06 -
2 cups broccoli florets, chopped into small pieces
07 -
2 tablespoons of extra virgin olive oil
08 -
1 (15-ounce) can of navy beans, rinsed and drained
09 -
1/4 teaspoon red chili flakes
10 -
1/4 teaspoon freshly ground black pepper
11 -
1/4 teaspoon kosher salt
→ Creamy White Sauce
12 -
4 tablespoons unsalted butter
13 -
1/2 teaspoon powdered garlic
14 -
1/2 teaspoon powdered onion
15 -
1/2 teaspoon dried oregano
16 -
1/2 teaspoon dried parsley
17 -
1/2 teaspoon kosher salt
18 -
1/2 teaspoon freshly ground black pepper
19 -
1/2 teaspoon dried basil
20 -
1/2 cup regular all-purpose flour
21 -
3.5 cups whole milk
22 -
1/4 cup parmesan cheese, shredded
→ Putting It Together
23 -
9 to 12 lasagna sheets, fresh or dried
24 -
2.5 cups shredded mozzarella cheese
25 -
1.5 cups creamy ricotta cheese
26 -
1/2 cup grated parmesan cheese
# Instructions:
01 -
Heat your oven to 375°F and chop up all your veggies into small bits.
02 -
Heat olive oil in a pan and cook onions until soft. Toss in garlic and broccoli, cooking until bright green. Add mushrooms and zucchini, cooking around 5-7 minutes. Stir in spinach and beans until everything's wilted. Season with spices.
03 -
Cook the noodles as instructed on the package. Rinse them under cold water to keep 'em from sticking.
04 -
For the béchamel, melt butter and whisk in the flour until smooth. Slowly add the milk, stirring constantly. Let it thicken and mix in seasonings and parmesan cheese.
05 -
In a 13x9 pan, layer like this: sauce, noodles, ricotta cheese, veggie mix, and mozzarella. Repeat the steps, topping with noodles, mozzarella, and parmesan at the very end.
06 -
Pop it in the oven for 30-35 minutes until golden and bubbly. Optional: Cover with foil halfway through. Let it rest for at least 10 minutes before slicing.
# Notes:
01 -
Freeze before or after baking for up to 3 months.
02 -
Leftovers last 5 days in the fridge.
03 -
You can assemble ahead and bake later if needed.