Description
A comforting and hearty autumn vegetable lasagna layered with a creamy béchamel sauce, perfect for chilly evenings.
Ingredients
Scale
- 9 lasagna noodles
- 2 cups spinach, chopped
- 1 zucchini, sliced
- 1 bell pepper, diced
- 1 cup mushrooms, sliced
- 1 cup ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 2 cups béchamel sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions; drain and set aside.
- In a skillet, heat olive oil over medium heat and sauté the zucchini, bell pepper, and mushrooms until tender.
- Add the chopped spinach and cook until wilted; season with salt and pepper.
- In a baking dish, spread a layer of béchamel sauce on the bottom.
- Layer 3 lasagna noodles over the sauce, followed by half of the vegetable mixture, half of the ricotta, and a third of the mozzarella.
- Repeat the layers, finishing with a layer of noodles topped with béchamel sauce and the remaining mozzarella and Parmesan cheese.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden and bubbly.
- Let it cool for a few minutes before slicing and serving.
Notes
- Feel free to add other seasonal vegetables like butternut squash or kale.
- This dish can be made ahead of time and stored in the refrigerator before baking.
- For a gluten-free version, use gluten-free lasagna noodles.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg
Keywords: Autumn Vegetable Lasagna, Béchamel Sauce, Comfort Food, Vegetarian Lasagna