Main Dishesculinaryhill5.0
Vegetable Lasagna
This Vegetable Lasagna is layered with creamy ricotta, sautéed mushrooms and spinach, and a classic béchamel sauce for a comforting, elegant take on a vegetarian classic. It’s perfect for make-ahead meals, special occasions, or anytime you want a lasagna that truly delivers.
👥 12 Servings⏱️ Prep & Cook: 1h 45m⏳ Prep: 15 min🔥 Cook: 1h 30m👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●dutch oven
- ●oven
- ●bowl
- ●pot
- ●saucepan
- ●whisk
- ●strainer
- ●baking dish
📝 Preparation Steps
1
To make the noodles:
2
In a large stockpot or Dutch oven, bring 4 quarts water and 1 tablespoon salt to boil.
saltteaspoon salt1/2salt and ground white pepper (see note 3)
3
Add lasagna noodles and cook until al dente, about 8 to ⏱️ 10 minutes. Drain well and rinse with cold water to stop the cooking (this also removes the starch so the noodles won't stick to each other).
4
To make the ricotta filling:
5
In a large bowl, combine ricotta cheese with egg, parsley, and ½ teaspoon salt. Cover and chill until assembling the lasagna.
ricotta cheese15 ouncesegg1saltteaspoon salt1/2
6
To make the vegetables:
7
In a large stock pot or Dutch oven over medium-high heat, heat olive oil until shimmering. Add mushrooms, onions, bell pepper, garlic, basil, Italian seasoning, and salt (this looks like a lot of mushrooms, but they cook down significantly).
olive oil2 tablespoonsItalian seasoning1 teaspoonsaltteaspoon salt1/2salt and ground white pepper (see note 3)
8
Cover until vegetables are tender and the mushrooms have released most of their liquid, stirring occasionally, about ⏱️ 5 minutes. Remove cover, stir in the spinach, and continue to cook until softened and most of the liquid has evaporated, stirring occasionally, about ⏱️ 15 minutes longer. Remove from heat.
fresh spinach10 ounces
9
To make the béchamel sauce:
10
In a medium saucepan over medium heat, add milk and onion piqué. Heat until a skin forms on top of the milk, about 170 degrees. Remove from heat and discard the onion piqué.
milk4 cups
11
In a large saucepan, melt butter until foaming. Whisk in flour until foamy, then gradually add the hot milk mixture, whisking constantly until smooth. Bring to a boil, reduce heat, and simmer until thickened, about ⏱️ 15 minutes. You’ll know the sauce has thickened enough when you can draw a line through the sauce on the back of a spoon, and the line does not fill in.
milk4 cups
12
Strain through fine-mesh strainer, then season to taste with salt, white pepper, and nutmeg (I like 1 teaspoon salt, 1/2 teaspoon white pepper, and 1/4 teaspoon nutmeg). You should have 4 cups béchamel sauce.
saltteaspoon salt1/2salt and ground white pepper (see note 3)ground nutmeg
13
To assemble the lasagna:
14
Adjust an oven rack to the middle position and preheat oven to 375 degrees. In the bottom of a 9-inch x 13-inch baking dish, spread 1 cup béchamel sauce. Arrange a single layer of noodles over the sauce (I do 4 full-size noodles lengthwise and a partial noodle crosswise).
15
Spread 1/2 of the ricotta mixture over the noodles (1 1/2 cups), then top with 1/2 the vegetable mixture (2 cups), 1 cup béchamel sauce, and 2 cups mozzarella cheese.
shredded mozzarella cheese (16 ounces)4 cups
16
Make another layer of noodles, top with the remaining ricotta mixture (1 1/2 cups) and the remaining vegetable mixture (2 cups).
17
Add 1 more layer of noodles, the remaining 2 cups béchamel sauce, and 2 more cups mozzarella cheese. Sprinkle with dried parsley for color (I like 1/2 teaspoon). Cover with foil sprayed with nonstick spray.
shredded mozzarella cheese (16 ounces)4 cups
18
Bake for ⏱️ 25 minutes. Remove foil and bake until hot and bubbly, about ⏱️ 25 minutes longer. Cool at least ⏱️ 10 minutes before slicing to serve.
Nutrition Facts
calories
608 kcal
fat Content
34 g
serving Size
1 slice
fiber Content
3 g
sugar Content
12 g
sodium Content
728 mg
protein Content
31 g
trans Fat Content
0.3 g
cholesterol Content
116 mg
carbohydrate Content
47 g
saturated Fat Content
19 g
unsaturated Fat Content
12 g
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