Easy Vegetable Lasagna Recipe with White Sauce
This easy Vegetable Lasagna Recipe combines lasagna noodles, fresh veggies, and a creamy, cheesy sauce for a rich comfort food full of nutrients!
Servings: 10 servings
Calories: 372kcal
Equipment
- 1 9x13 baking dish
- 1 large skillet
Ingredients
- 5 Tablespoons butter
- ½ cup onion chopped
- ⅓ cup flour
- 1 Tablespoon garlic minced
- 1 cup vegetable broth
- 1½ cup whole milk
- 1 cup heavy cream
- 2 cups baby spinach chopped
- 2 cups broccoli florets chopped
- ½ cup yellow bell pepper chopped
- ½ cup ricotta cheese whole milk
- 1 cup parmesan cheese grated
- 1 cup mozzarella cheese shredded
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 9 lasagna noodles no-bake
Instructions
- Preheat your oven to 375 degrees F.
- Add 4 tablespoons of the butter to a large skillet and heat over medium-high heat. Once the butter is melted, add the onion and saute for about 4-5 minutes. Add the garlic and cook for one more minute.5 Tablespoons butter, ½ cup onion, ⅓ cup flour
- Whisk the flour into the onion mix and cook, whisking constantly for about 30 seconds.1 Tablespoon garlic
- Whisk in the vegetable stock, milk, and cream. Continue to whisk until the sauce is thick and smooth, about 3-4 minutes. You want the sauce to be the consistency of gravy.1 cup vegetable broth, 1½ cup whole milk, 1 cup heavy cream
- Remove the pot from the heat and stir in the chopped spinach, broccoli, and peppers. Set the sauce aside.2 cups baby spinach, 2 cups broccoli florets, ½ cup yellow bell pepper
- In a separate bowl, stir together the ricotta, parmesan, mozzarella, salt and pepper.½ cup ricotta cheese, 1 cup parmesan cheese, 1 cup mozzarella cheese, 1 teaspoon salt, ½ teaspoon ground black pepper
- Place three of the lasagna noodles in the bottom of a 9x13 casserole dish. Spread about ⅓ of the vegetable sauce over the noodles. Top with ½ of the cheese mix.9 lasagna noodles
- Add another layer of 3 noodles, followed by ⅓ of the sauce and ½ of the cheese mix.
- Top with the final 3 noodles and the remaining vegetable sauce.
- Cover the pan with aluminum foil and bake for 25 minutes. Uncover and bake for 10 more minutes. The top of the lasagna will be golden brown and the sauce around the edges of the pan will bubble.
- Allow the lasagna to cool for about 5 minutes then slice and enjoy while warm.
Notes
You can use regular lasagna noodles in place of no-bake noodles but they will need to be boiled as per the directions on the box.
Nutrition
Serving: 1serving | Calories: 372kcal | Carbohydrates: 29g | Protein: 14g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 68mg | Sodium: 646mg | Potassium: 294mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1535IU | Vitamin C: 33mg | Calcium: 288mg | Iron: 1mg