Ingredients
Vegetable Filling
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 cups broccoli florets, chopped into small pieces
- 8 ounces cremini mushrooms, chopped into small pieces
- 1 zucchini, chopped into small pieces
- 2 cups baby spinach, loosely packed and chopped into small pieces
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes
- 1 15-ounce can navy beans, drained and rinsed
White Sauce (Béchamel)
- 4 tablespoons butter
- ½ cup all-purpose flour
- 3.5 cups whole milk
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried parsley
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ cup shredded parmesan cheese
Other Ingredients
- 9 to 12 fresh or dried lasagna noodles
- 1.5 cups whole milk ricotta cheese
- 2.5 cups shredded mozzarella cheese
- ½ cup shredded parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the lasagna later.
- Prepare Ingredients: Gather all ingredients and chop the vegetables as described to streamline the cooking process.
- Cook Vegetable Filling: Heat olive oil in a large skillet over medium heat. Add diced onion and cook for several minutes until translucent. Add minced garlic, then broccoli florets; cook until broccoli brightens in color. Stir in mushrooms and zucchini, cooking for 5 to 7 minutes more until tender and moisture reduces. Season with kosher salt, black pepper, and red pepper flakes. Add chopped spinach and drained navy beans, cooking until spinach wilts.
- Boil Lasagna Noodles: Bring a large pot of salted water to a boil. Cook lasagna noodles according to the package directions for baked lasagna to prevent overcooking. Drain and rinse with cold water to prevent sticking. Determine the number needed by fitting them in a 13×9 inch baking dish.
- Make White Sauce (Béchamel): In the same pot, melt butter over medium heat. Whisk in flour and cook briefly to form a roux. Slowly whisk in whole milk, ensuring no lumps form. Add garlic powder, onion powder, dried parsley, basil, oregano, kosher salt, and black pepper. Stir frequently over medium-low heat until the sauce thickens to a creamy consistency. Remove from heat and stir in ¼ cup of parmesan cheese.
- Assemble Lasagna: Spread about ½ cup of sauce on the bottom of a 13×9 inch baking dish. Layer 3 noodles, arranging 2 whole and 1 cut to fit as needed. Spread ¾ cup ricotta cheese over the noodles. Spoon half of the vegetable and bean filling (around 2 cups) evenly on top. Sprinkle 1 cup shredded mozzarella cheese and spread 1 cup of white sauce over the mozzarella. Repeat layering with noodles, ¾ cup ricotta, remaining vegetable filling, 1 cup shredded mozzarella, and 1 cup sauce. Finish with a final noodle layer topped by ½ cup mozzarella and ½ cup parmesan cheese.
- Bake Lasagna: Place the assembled dish on the center oven rack and bake for 30 to 35 minutes until the cheese is bubbling and golden. To prevent over-browning, cover with foil during the first or second half of baking as desired.
- Rest and Serve: Allow the lasagna to rest for 10 to 20 minutes after baking to set before slicing and serving. Enjoy your comforting vegetable lasagna!
Notes
- To avoid overcooking noodles, follow package instructions specifically for baked lasagna noodles.
- The lasagna can be made in advance and either refrigerated or frozen; reheat thoroughly before serving.
- Covering the lasagna with foil during baking helps prevent excessive browning on top.
- Use a 13×9 inch baking dish to ensure layering fits properly.
- Feel free to adjust the vegetables to your liking or seasonal availability.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
