White Veggie Lasagna

White Veggie Lasagna

  • 12 lasagna noodles, cooked
  • vegetable filling
  • ricotta filling
  • white sauce
  • 1 1/2 c. shredded mozzarella cheese

For The Vegetable Filling

  • 1/2 large onion, finely diced
  • 1/2 large green pepper, diced
  • 2 stalks celery, diced
  • 1/2 pound mushrooms, diced
  • 1 zucchini, halved lengthwise and sliced
  • 5 – 6 cloves garlic, minced
  • 1 bag frozen spinach, thawed
  • 1/2 bag frozen broccoli cuts, thawed
  • 1/2 t. nutmeg
  • Salt & pepper, to taste

1. Warm 2 T. of olive oil in a large skillet. Add the onion, green pepper, and celery. Cook for 5 minutes over medium heat.
2. Add the mushrooms, zucchini, and garlic, and cook for another 5 minutes. Add the thawed spinach and broccoli.
3. Add the nutmeg, salt and pepper. Cook for yet another 5 minutes.

For The Ricotta Filling

  • 16 oz. ricotta cheese
  • 1 egg
  • 1/4 c. grated Parmesan cheese

1. Combine and set aside.

For The White Sauce

  • 3 T. butter
  • 3 T. flour
  • 1 c. milk
  • 1/2 c. chicken stock or white wine
  • 3 oz. cream cheese
  • 1/3 c. grated or shredded Parmesan cheese
  • Salt & pepper, to taste

1. Melt butter in a saucepan over medium heat. Whisk in flour and let cook 1-2 minutes. Whisk in milk and chicken stock. Cook until sauce just begins to thicken.
2. Add cream cheese, Parmesan cheese, and salt & pepper. Cook until all cheese is melted.

To Assemble The Lasagna
1. Spread 1/4 c. white sauce on the bottom of a 13 x 9 casserole dish. Top with 4 lasagna noodles. Top lasagna noodles with 1/3 of the ricotta filling, 1/3 of the veggie filling, and 1/3 of the remaining sauce. Repeat layers, ending with a final layer of white sauce. Sprinkle 1 1/2 c. mozzarella cheese over the top. Cover with foil and bake at 350 degrees for 45 minutes. Remove foil and bake for 10 – 15 minutes longer, until cheese is melted and sauce is bubbly. Remove from oven and let sit at least 5 minutes before slicing.

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