Description
A delicious and hearty autumn vegetable lasagna layered with a creamy béchamel sauce, perfect for a cozy meal.
Ingredients
- Lasagna noodles – 12 sheets
- Spinach – 2 cups
- Mushrooms – 2 cups, sliced
- Zucchini – 1 medium, sliced
- Bell peppers – 1 cup, diced
- Onion – 1 medium, chopped
- Garlic – 3 cloves, minced
- Olive oil – 2 tablespoons
- Ricotta cheese – 1 cup
- Parmesan cheese – 1 cup, grated
- Mozzarella cheese – 2 cups, shredded
- Milk – 2 cups
- Butter – 4 tablespoons
- Flour – 1/4 cup
- Nutmeg – 1/4 teaspoon
- Salt – to taste
- Pepper – to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
- Add mushrooms, zucchini, and bell peppers. Cook until softened, then stir in spinach until wilted. Season with salt and pepper.
- In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
- Gradually add milk, whisking continuously until the sauce thickens. Stir in nutmeg, salt, and pepper.
- In a baking dish, spread a layer of béchamel sauce, followed by a layer of lasagna noodles, then a layer of the vegetable mixture, ricotta, and mozzarella. Repeat layers, finishing with béchamel and mozzarella on top.
- Bake for 30-35 minutes until golden and bubbly. Let it cool for a few minutes before serving.
Notes
- Feel free to add any seasonal vegetables you prefer.
- For a vegan version, substitute dairy products with plant-based alternatives.
- Let the lasagna sit for a while before cutting for cleaner slices.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 50mg
Keywords: Autumn Vegetable Lasagna, Béchamel Sauce, Vegetarian Lasagna, Comfort Food