This hearty veggie lasagna is packed with fresh vegetables and layers of gooey cheese, making it a delicious and comforting meal. It's perfect for cozy dinners or when you want a tasty way to enjoy your favorite veggies.
COOKBOOK / 6668
Start by bringing a large pot of salted water to a boil. Gently cook the lasagna noodles in the boiling water, stirring now and then, until they’re tender but still have a bit of bite—about 8 minutes. Drain them and set aside.
While the noodles cook, preheat your oven to 375°F (190°C). Next, melt the margarine in a skillet over low heat. Stir in the flour, salt, and pepper, cooking for a couple of minutes until the mixture is smooth and bubbling. Slowly whisk in the milk and broth, keeping the sauce moving so it doesn’t lump. Once it starts to boil, stir in the wine, then take the sauce off the heat and mix in the Parmesan cheese until it’s nice and creamy.
In a bowl, combine the ricotta cheese with the egg and egg white, mixing well. Heat the olive oil in another skillet over medium-high heat and sauté the carrots, zucchini, and spinach just until they begin to soften—about 5 to 10 minutes. Fold the cooked veggies into the ricotta mixture.
Now it’s time to assemble. Spread a third of the noodles in the bottom of a 9x13-inch baking dish. Top that with a third of the ricotta-vegetable mixture, then a third of the cheesy Parmesan sauce. Repeat these layers two more times, finishing off with a generous layer of mozzarella cheese on top.
Pop the assembled lasagna into the oven and bake for around 30 minutes, until the cheese is bubbly and lightly browned. Let it cool for a few minutes before serving, then dig in!
- Use a mix of your favorite vegetables for added flavor and texture.
- Let the lasagna rest for 10 minutes before cutting to help it set.
- Cover with foil while baking to prevent the cheese from browning too quickly.
This dish is packed with fresh vegetables and layers of cheesy goodness, making it both hearty and healthy. It’s a great way to enjoy comfort food while sneaking in extra nutrients. Plus, it’s perfect for family dinners or meal prep.
Serve with a crisp green salad and a side of garlic bread for a complete meal. A light drizzle of balsamic glaze on the salad adds a nice tang that pairs well with the richness of the lasagna.
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze portions for up to 3 months; just thaw overnight in the fridge before reheating. Reheat covered in the oven or microwave to keep it moist.
