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vegetable lasagna

Vegetable Lasagna

Creamy vegetable lasagna made with fresh zucchini, broccoli, carrots, mushrooms, onions, garlic, ricotta, pesto, mozzarella, and Parmesan cheese. This garden-inspired lasagna features a flavorful homemade white sauce that brings all the vegetables together. It's a comforting way to use fresh garden produce.

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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
resting time 20 minutes
Total Time 2 hours 10 minutes
Course dinner, Main Course
Cuisine American, Italian
Servings 8 Servings
Calories 400 kcal

Equipment

Ingredients
 

  • 9 Lasagna noodles
  • 4 tbsp butter
  • 1 pound White mushrooms, sliced
  • 1 cup Yellow onion, diced
  • 4 cloves garlic, minced
  • 4 tbsp Flour
  • 3 cups Milk
  • 1 tsp Sea salt
  • 1 tsp Black pepper
  • 1 carrot, shredded
  • 1 broccoli crown, chopped
  • 1 cup shredded zucchini
  • 2 cups Mozzarella cheese, shredded
  • 1/2 cup Parmesan cheese, freshly grated
  • 15 oz Ricotta cheese
  • 2 tbsp Pesto
  • 2 Eggs
  • 1/2 cup Parmesan cheese, freshly grated

Instructions
 

  • In a stockpot, boil lasagna noodles according to package instructions. Rinse and set aside.
  • Melt the butter in a saucepan over medium heat.
  • Add the mushrooms and onions. Sauté until tender. Add the garlic and continue to cook for 1 minute.
  • Add the flour to the saucepan and stir. Cook for 4-5 minutes.
  • Slowly add the milk, stirring to combine. Season with salt and pepper.
  • Simmer the sauce for 10-15 minutes or until thickened. Remove from the heat and allow to cool slightly while preparing the remaining ingredients.
  • Preheat the oven to 350℉.
  • In a mixing bowl, combine the ricotta cheese, pesto, eggs, and 1/2 cup of parmesan cheese.
  • In a greased 13x9 baking dish begin to layer the lasagna. Spread about a cup of sauce on the bottom of the pan.
  • Lay 3 noodles on top of the sauce. Spread half of the shredded carrots, broccoli, and zucchini on to the sauce. Dollop half of the ricotta mixture on to the vegetables. Sprinkle 1/2 cup of mozzarella on top of that.
  • Lay 3 more noodles on top. Repeat the previous steps.
  • Lay the remaining 3 noodles on top, pour the remaining sauce over the noodles, and top with one cup of mozzarella cheese and the 1/2 cup of parmesan cheese.
  • Bake covered for 30 minutes. Uncover and bake an additional 30 minutes.
  • Remove the lasagna when hot, bubbly and the top begins to brown. Allow to rest for 20 minutes before slicing and serving.

Nutrition

Serving: 1eightCalories: 400kcal
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