Vegetable Lasagna in White Sauce
Vegetable Lasagna in White Sauce with layers of veggies, sauce, and gooey cheese, is a delicious and hearty meal perfect for any occasion!
Servings 6 servings
Calories 499kcal
Ingredients
White Sauce
- 4 tablespoons butter
- ¼ cup all-purpose flour
- 3 cups milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and pepper to taste
- ½ cup Parmesan cheese - grated
Lasagna
- 9 lasagna noodles no-boil variety or cooked according to package instructions
- 1 zucchini thinly sliced - medium
- 1 bell pepper diced - medium
- 1 cup spinach leaves
- 1 cup mushrooms sliced
- 1 cup ricotta cheese
- 1 cup mozzarella cheese - shredded
- 1 teaspoon Italian seasoning
Instructions
- Melt the butter in a saucepan over medium heat.
- Stir in the flour to create a roux, cooking for about 1 minute.
- Whisk in the milk, continuing to stir until the sauce thickens.
- Stir in the garlic powder, onion powder, salt, pepper, and Parmesan cheese, stirring until smooth. Remove from heat.
- Preheat the oven to 375°F (190°C).
- Spray a 9x13 baking dish with cooking oil.
- Spread a thin layer of the white sauce in the bottom of the prepared dish.
- Place 3 lasagna noodles on top, followed by half of the ricotta cheese, half of the vegetables, and a third of the white sauce. Repeat the layers with the remaining noodles, ricotta, vegetables, and sauce.
- Finish with the last layer of noodles and top with the remaining white sauce.
- Add the mozzarella cheese and Italian seasoning on top.
- Cover with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.
- Let rest for 10 minutes before serving.
Nutrition
Serving: 1serving | Calories: 499kcal | Carbohydrates: 48g | Protein: 23g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 78mg | Sodium: 445mg | Potassium: 486mg | Fiber: 3g | Sugar: 9g | Vitamin C: 27mg | Calcium: 431mg | Iron: 3mg | Net Carbohydrates: 44g