Creamy White Lasagna (Print Version)
# Ingredients:
→ Vegetable Mixture
01 -
Two tablespoons of olive oil, extra virgin
02 -
One diced yellow onion
03 -
Three minced garlic cloves
04 -
Two cups of finely chopped broccoli florets
05 -
Eight ounces of cremini mushrooms, cut small
06 -
One zucchini, finely chopped
07 -
Two cups of lightly packed and chopped baby spinach
08 -
One can of navy beans (15 ounces), rinsed and drained
09 -
A quarter teaspoon of kosher salt
10 -
A quarter teaspoon of ground black pepper
11 -
A quarter teaspoon of crushed red pepper
→ Creamy Sauce
12 -
Four tablespoons of butter
13 -
Half a cup of plain flour
14 -
Three and a half cups of whole milk
15 -
Half a teaspoon of garlic powder
16 -
Half a teaspoon of onion powder
17 -
Half a teaspoon of dried parsley
18 -
Half a teaspoon of basil (dried)
19 -
Half a teaspoon of oregano (dried)
20 -
Half a teaspoon of kosher salt
21 -
Half a teaspoon of black pepper
22 -
A quarter cup of shredded Parmesan cheese
→ Building Layers
23 -
Nine to twelve lasagna noodles (fresh or dry)
24 -
One and a half cups of ricotta cheese, whole milk
25 -
Two and a half cups of shredded mozzarella
26 -
Half a cup of Parmesan, grated
# Instructions:
01 -
Set your oven to 375°F and get everything ready. Chop up all your vegetables into small bits.
02 -
In a large skillet, cook diced onion in some olive oil. Add garlic and broccoli, stir until broccoli turns bright green. Toss in the mushrooms and zucchini, cooking for 5-7 minutes until soft. Season as you go, and stir in spinach and beans. Let spinach wilt down.
03 -
Cook lasagna sheets following the package’s instructions for baking. Run cold water over cooked noodles to keep them from sticking together.
04 -
Start making a creamy sauce by melting butter in a pan. Whisk flour into the butter. Slowly pour in the milk, adding herbs and seasonings. Keep stirring while it thickens, then mix in the Parmesan.
05 -
Get a 13x9 dish and start layering: spread sauce on the bottom, add noodles, then dollop ricotta, spread veggie mix, and sprinkle mozzarella on top. Repeat layers and finish with more mozzarella and Parmesan on the final layer.
06 -
Bake it in the oven for 30-35 minutes until you see bubbly goodness. You can cover it with foil for part of the bake if you want. Let it sit for 10-20 minutes before diving in.
# Notes:
01 -
You can freeze this dish before or after baking for up to three months.
02 -
Leftovers keep in the fridge for around five days.
03 -
You can prepare this ahead of time and bake it later.