Description
Indulge in this decadent, vegetarian-friendly lasagna that features layers of tender fresh spinach and thinly sliced zucchini smothered in a velvety homemade béchamel sauce. By sautéing the vegetables beforehand to remove excess moisture and using a classic roux-based sauce, this dish achieves a sophisticated structure and rich, creamy flavor profile that satisfies everyone at the dinner table. Perfect for cozy family weeknight meals.
Ingredients
1 box lasagna noodles
10 oz fresh spinach, chopped
2 medium zucchini, thinly sliced
3 cups low-sodium vegetable broth
4 tbsp unsalted butter
4 tbsp all-purpose flour
3 cups whole milk
3 cups mozzarella cheese, freshly shredded
1 cup parmesan cheese, freshly grated
Instructions
Preheat your oven to 375 degrees Fahrenheit.
Sauté the sliced zucchini and spinach in a pan until just tender to remove excess water.
Melt the butter in a saucepan over medium heat and whisk in the flour to form a thick paste.
Slowly pour the milk into the roux while whisking constantly to create a smooth, thick white sauce.
Spread a thin layer of sauce on the bottom of a 9×13 baking dish.
Layer the noodles, white sauce, vegetables, and cheeses in a sequence until the dish reaches the top.
Cover the baking dish tightly with aluminum foil.
Bake for 30 minutes, then remove the foil and bake for an additional 15 minutes to brown the cheese.
Notes
Ensure you squeeze out any remaining moisture from the sautéed spinach for the best texture. Letting the lasagna rest for 10 minutes after baking will make it easier to slice cleanly.
- Prep Time: 30
- Cook Time: 45
- Category: Meals
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 7g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 45mg