Creamy Vegetable Lasagna
This Creamy Vegetable Lasagna layers broccoli, mushrooms, and carrots with three kinds of cheese and a homemade white sauce, with no tomato anywhere in the pan.
Servings: 8 people
Calories: 640kcal
Cost: $
Equipment
- 1 9 x 13-inch baking dish Glass or ceramic holds heat evenly for the full bake
- 1 Large skillet Wide enough to cook the mushrooms in one layer
- 1 Saucepan For the white sauce
- 1 Wire whisk Keeps the bechamel smooth as the milk goes in
- 1 Large pot For boiling the lasagna noodles
- 1 Baking sheet Set under the dish to catch anything that bubbles over
Ingredients
- 2 tablespoons olive oil
- 8 oz white mushrooms sliced, about 3 cups
- 1 piece yellow onion medium, chopped
- 1 cup carrots cut into small cubes
- 2 cups broccoli florets chopped into small pieces
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 tablespoons butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground nutmeg
- 15 oz whole-milk ricotta cheese
- 1 piece egg large
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon ground black pepper
- 12 pieces lasagna noodles
- 2 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Bring a large pot of water to a boil. Add the lasagna noodles and cook until slightly firmer than al dente, about 2 minutes less than the package instructions. Drain the noodles and arrange them in a single layer on a tray or clean kitchen towel so that they do not stick together.12 pieces lasagna noodles
- Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and cook for 5 to 7 minutes, until they release their liquid and most of it evaporates.2 tablespoons olive oil, 8 oz white mushrooms
- Add the onion and carrots, then saute for 4 minutes. Add the broccoli and cook for another 3 minutes. Stir in the garlic, Italian seasoning, salt, and ground black pepper, and cook for 1 minute. Remove the skillet from the heat and set the vegetables aside.1 piece yellow onion, 1 cup carrots, 2 cups broccoli florets, 3 cloves garlic, 1 teaspoon Italian seasoning, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper
- Melt the butter in a saucepan over medium heat. Add the flour and whisk until smooth, then cook for 1 minute while whisking. Do not let the mixture turn brown.4 tablespoons butter, 1/2 cup all-purpose flour
- Gradually pour in the milk while whisking continuously, and let the sauce reach a gentle simmer. Cook for 5 to 7 minutes, stirring regularly, until it is smooth and thick enough to coat the back of a spoon. Add the salt, ground black pepper, and nutmeg. Stir, then remove the saucepan from the heat.4 cups whole milk, 3/4 teaspoon salt, 1/4 teaspoon ground black pepper, 1/8 teaspoon ground nutmeg
- Combine the ricotta cheese, egg, 1/2 cup Parmesan cheese, and ground black pepper in a bowl. Mix until well blended.15 oz whole-milk ricotta cheese, 1 piece egg, 1/2 cup grated Parmesan cheese, 1/4 teaspoon ground black pepper
- Preheat the oven to 375°F. Spread 1/2 cup of the white sauce over the bottom of a 9 x 13-inch baking dish, then arrange 3 lasagna noodles over the sauce.12 pieces lasagna noodles
- Spread one-third of the ricotta mixture over the noodles. Add one-third of the cooked vegetables, followed by 3/4 cup of white sauce and 1/2 cup mozzarella cheese. Repeat these layers two more times, using 3 noodles, ricotta mixture, vegetables, white sauce, and mozzarella for each layer.15 oz whole-milk ricotta cheese, 2 1/2 cups shredded mozzarella cheese
- Arrange the remaining 3 lasagna noodles on top. Pour all of the remaining white sauce over the noodles, making sure that they are completely covered. Top with the remaining 1 cup mozzarella cheese and 1/2 cup Parmesan cheese.12 pieces lasagna noodles, 2 1/2 cups shredded mozzarella cheese, 1/2 cup grated Parmesan cheese
- Cover the baking dish loosely with aluminum foil, keeping the foil from touching the cheese. Bake for 30 minutes. Remove the foil and continue baking for 15 to 20 minutes, or until the sauce is bubbling around the edges and the cheese is lightly browned.
- Remove the lasagna from the oven and let it rest for 15 minutes before slicing. Serve warm. Share and enjoy!
Notes
Make the white sauce ahead – The bechamel can be cooked a day early. Press plastic wrap directly onto the surface so a skin does not form, then rewarm it with a splash of milk before layering.
Oven rack position – Bake on the middle rack. A rack set too high browns the cheese well before the center of the pan is hot.
Scaling up – Doubling this recipe fills two 9 x 13-inch pans rather than one deeper dish. A deeper pan needs far longer in the oven and the center stays cool.
Smaller servings – Cut the pan into 12 squares instead of 8 when this is served alongside other dishes at a party.
Nutrition
Calories: 640kcal | Carbohydrates: 45g | Protein: 34g | Fat: 34g | Saturated Fat: 19g | Cholesterol: 100mg | Sodium: 900mg | Potassium: 620mg | Fiber: 3g | Sugar: 10g | Vitamin A: 2200IU | Vitamin C: 30mg | Calcium: 700mg | Iron: 3mg