A delightful vegetable lasagna featuring a rich, creamy sauce and layers of fresh vegetables and cheese.
Preheat your oven to 375°F.
Preheating ensures even cooking from the start.
In a medium bowl, combine the ricotta, mozzarella, parmesan, black pepper, and parsley. Mix well and set aside.
Mixing the cheeses thoroughly ensures an even flavor in every bite.
Heat a large skillet over medium heat. Add the onion and garlic, cooking until the onion is translucent.
Cooking the onions and garlic first enhances their sweetness.
Add the zucchini and mushrooms to the skillet. Cook until the zucchini releases its water and it evaporates.
Cooking off the water prevents a soggy lasagna.
Stir in the diced tomatoes, tomato paste, red pepper flakes, salt, and black pepper. Simmer until thickened.
Simmering concentrates the flavors of the sauce.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour to form a roux, cooking for 1-2 minutes.
Cooking the roux removes the raw flour taste.
Gradually whisk in the milk, cooking until the sauce thickens to a soft paste consistency.
Adding the milk slowly prevents lumps.
Remove the saucepan from heat and let cool slightly. Whisk in the egg and parmesan cheese until smooth.
Adding the egg off-heat prevents it from scrambling.
Spread a thin layer of béchamel sauce in the bottom of a 9x13 baking dish. Layer cooked lasagna sheets, cheese mixture, spinach, and vegetable mixture. Repeat layers, finishing with béchamel sauce on top.
Layering evenly ensures a balanced bite.
Bake in the oven for 40-45 minutes until bubbly and golden. Let rest for 10-15 minutes before slicing.
Resting allows the lasagna to set for cleaner slices.
Continue in our app for the best experience
