Ingredients
For the Veggie Filling:
- 1 tbsp olive oil 🛢️
- 1 onion, diced 🧅
- 2 cloves garlic, minced 🧄
- 1 zucchini, chopped 🥒
- 1 cup mushrooms, sliced 🍄
- 1 cup spinach or kale, chopped 🥬
- Salt and pepper to taste 🧂
- 1 tsp Italian seasoning 🌿
For the White Sauce (Béchamel):
- 4 tbsp butter 🧈
- 4 tbsp flour 🌾
- 3 cups milk 🥛
- 1/2 cup grated Parmesan or mozzarella 🧀
- Pinch of nutmeg (optional) ✨
- Salt and pepper to taste 🧂
For Assembly:
- 9 cooked lasagna noodles 🍝
- 1 1/2 cups shredded mozzarella or cheese blend 🧀
- Fresh parsley for garnish 🌿
Instructions
In a skillet, heat olive oil. Sauté onion and garlic until soft. Add zucchini and mushrooms, cook 5 minutes. Stir in spinach and seasonings. Cook until wilted and tender.
2. Make the White SauceIn a saucepan, melt butter. Whisk in flour and cook 1 minute. Slowly add milk, whisking constantly. Cook until thickened, about 5 minutes. Stir in cheese, salt, pepper, and nutmeg.
3. Assemble the LasagnaPreheat oven to 375°F (190°C). In a baking dish, spread a thin layer of white sauce. Layer noodles, veggies, sauce, and shredded cheese. Repeat layers, ending with sauce and cheese on top.
4. BakeCover with foil and bake 25 minutes. Uncover and bake 10 more minutes until cheese is golden and bubbly. Let rest 10 minutes.
5. Garnish & ServeSprinkle with fresh parsley and serve warm. Optional: extra cheese or a drizzle of olive oil.
Notes
Flavor Variations & Add-Ons 🧑🍳✨
- Roasted Veggies: Add roasted bell peppers or butternut squash 🍠
- Herb Boost: Mix basil or thyme into the béchamel 🌿
- Spicy Twist: Add red pepper flakes for a kick 🌶️
- Vegan Option: Use plant-based milk, vegan butter, and cheese 🌱