Creamy Vegetarian Lasagna

• 9 lasagna noodles, cooked
• 2 cups marinara sauce
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1 tablespoon fresh basil, chopped
• 2 cups spinach, chopped
• 1 zucchini, diced and sautéed
• 2 cups milk
• 2 tablespoons butter
• 2 tablespoons flour

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a bowl, mix ricotta, 1/2 cup mozzarella, Parmesan, egg, and basil.
3. 3 Sauté zucchini until tender.
4. 4 Make béchamel by melting butter, whisking in flour, then adding milk. Simmer until thickened.
5. 5 Layer noodles, marinara, veggie mix, ricotta mixture, and béchamel in a baking dish, repeating until ingredients are used.
6. 6 Top with remaining mozzarella.
7. 7 Bake for 40 minutes or until bubbly and golden.
8. 8 Let stand for 10 minutes before serving.

Nutrition

Tips

• Use no-boil lasagna noodles to save time.
• Substitute zucchini with mushrooms for a different flavor.
• For a richer taste, add a layer of pesto between noodles.
• Ensure béchamel is smooth by whisking continuously.
• Allow lasagna to rest before slicing for clean cuts.

Storage

Store in the fridge for up to 3 days. Freeze for up to 2 months. Reheat in the oven at 350°F until warm.

Serving Suggestions

• Serve with a fresh green salad.
• Pair with garlic bread for extra yum.
• A sprinkle of red pepper flakes adds zing.
• Enjoy with a glass of Chianti.

FAQ