← All recipes

White Vegetable Lasagna

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 yellow onion - diced
• 3 cloves garlic - minced
• 1 head of broccoli chopped
• 2 carrots cut into large thin slices
• 1 zucchini - chopped into small pieces
• 2 cups baby spinach, chopped
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

• 4 tablespoons butter
• ½ cup all purpose flour
• 3.5 cups whole milk
• ½ teaspoon garlic powder, onion powder, dried
• parsley, dried basil, oregano, kosher salt, pepper
• ¼ cup shredded parmesan cheese

• Lasagna Noodles, 1 ½ cups Ricotta, 2 ½ cups mozzarella, ½ cup Parmesan cheese

Directions

1. First season and cook veggies in a dutch oven on medium high heat until a good amount of moisture is cooked out. remove from pot and set aside
2. Boil lasagna noodles
3. In the pot from your vegetables, melt butter. Whisk in flour then milk. Whisk in seasonings. Cook over medium low, stirring frequently until thickened. Then remove from heat and stir in Parmesan cheese. Layer your lasagna in a 13x9 baking dish. Start with some sauce at the bottom then layer noodles
4. Ricotta vegetables
5. Mozzarella Sauce
6. Repeat top with Parmesan
7. Bake at 375 for 40 minutes. Let sit 15 minutes before slicing.