Winter Vegetable Lasagna with White Sauce

• 12 ounces lasagna noodles
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups chopped kale
• 2 cups sliced mushrooms
• 1 cup diced zucchini
• 1 cup diced butternut squash
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cups milk
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1/2 teaspoon nutmeg
• Salt and pepper to taste

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook lasagna noodles according to package instructions until al dente; set aside.
3. 3 Heat olive oil in a large skillet over medium heat. Sauté onion and garlic until softened.
4. 4 Add kale, mushrooms, zucchini, and butternut squash. Cook until vegetables are tender.
5. 5 In a saucepan, melt butter over medium heat. Whisk in flour to create a roux.
6. 6 Gradually add milk, whisking constantly until sauce thickens. Stir in nutmeg, salt, and pepper.
7. 7 Layer 1/3 of the noodles in a greased 9x13 inch baking dish. Top with 1/3 of the vegetable mix and 1/3 of the white sauce.
8. 8 Repeat layers twice more, finishing with a layer of sauce.
9. 9 Sprinkle mozzarella and Parmesan cheese on top.
10. 10 Bake for 45 minutes, or until bubbly and golden.
11. 11 Let stand for 10 minutes before serving.

Equipment

• 9x13 inch baking dish
• Large skillet
• Saucepan
• Whisk

Variations

• Add cooked spinach or roasted red peppers for extra veggies.
• Substitute half the milk with vegetable broth for a lighter sauce.

Substitutions

• Use gluten-free lasagna noodles for a gluten-free option.
• Replace mozzarella with vegan cheese for a vegan version.

Pairings

• Garlic bread
• Caesar salad
• Sparkling water with lemon

Nutrition

Tips

• For a make-ahead option, assemble the lasagna and refrigerate overnight before baking.
• Add a handful of fresh basil leaves for an extra layer of flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a preheated 350°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake covered at 350°F for 45 minutes, then uncover and bake for another 15 minutes.

Serving Suggestions

• Serve with a fresh green salad and garlic bread for a complete meal.
• Pair with a glass of red wine for a cozy evening.

FAQ