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White Veggie Lasagna
Ingredients
- 12 lasagna noodles, cooked
- vegetable filling
- ricotta filling
- white sauce
- 1 1/2 cup 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 tsp nutmeg
- Salt & pepper, to taste
For The Ricotta Filling
- 16 oz ricotta cheese
- 1 egg
- 1/4 cup grated Parmesan cheese
For The White Sauce
- 3 tbsp butter
- 3 tbsp flour
- 1 cup milk
- 1/2 cup chicken stock or white wine
- 3 oz cream cheese
- 1/3 cup grated or shredded Parmesan cheese
- Salt & pepper, to taste
Instructions
For The Vegetable Filling
- Warm 2 T. of olive oil in a large skillet. Add the onion, green pepper, and celery. Cook for 5 minutes over medium heat.
- Add the mushrooms, zucchini, and garlic, and cook for another 5 minutes. Add the thawed spinach and broccoli.
- Add the nutmeg, salt and pepper. Cook for yet another 5 minutes.
For The Ricotta Filling
- Combine and set aside.
For The White Sauce
- 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.
- Add cream cheese, Parmesan cheese, and salt & pepper. Cook until all cheese is melted.
To Assemble The Lasagna
- 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.