Winter Vegetable Lasagna with White Béchamel Sauce
Winter Vegetable Lasagna with White Béchamel Sauce is the ultimate comfort food for chilly evenings. This hearty dish features layers of tender pasta, creamy béchamel sauce, and vibrant winter vegetables, creating a delightful blend of flavors that warms both the body and soul. Perfect for family dinners or gatherings with friends, this lasagna is not just a meal; it’s a heartwarming experience that brings everyone together.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 8
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 9 lasagna noodles (no-boil or traditional)
- 2 cups fresh baby spinach
- 15 oz whole milk ricotta cheese
- 1 cup sliced button mushrooms
- 1 medium zucchini (thinly sliced)
- 4 tbsp unsalted butter
- 1/3 cup all-purpose flour
- 3 cups whole milk
- 1/4 tsp nutmeg
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and prepare a baking dish with nonstick spray.
- In a skillet over medium heat, sauté mushrooms and zucchini until soft. Add spinach until wilted.
- In a saucepan, melt butter, whisk in flour, then gradually add milk while stirring until thickened. Season with salt, pepper, and nutmeg.
- Layer the baking dish: start with béchamel sauce, then add noodles, dollops of ricotta, sautéed vegetables, and more béchamel; repeat until all ingredients are used.
- Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes until bubbly and golden.
- Let cool slightly before slicing and serving warm.
Nutrition
- Serving Size: 1 slice (approximately 200g)
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 45mg