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Winter Vegetable Lasagna with White Béchamel Sauce

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Winter Vegetable Lasagna with White Béchamel Sauce is a deliciously heartwarming dish, perfect for cozy winter nights. This lasagna features layers of tender pasta mingled with seasonal vegetables like zucchini, mushrooms, and spinach, all enveloped in a rich and creamy white béchamel sauce. It’s an easy-to-make recipe that’s impressive enough for gatherings yet comforting enough for a family dinner. With its delightful aroma wafting through your kitchen, each cheesy, veggie-packed bite will warm you from the inside out.

Ingredients

Scale
  • 9 lasagna noodles
  • 2 tbsp olive oil
  • 1 medium zucchini, sliced
  • 8 oz cremini mushrooms, sliced
  • 2 cups fresh spinach
  • 1 cup carrots, shredded
  • 4 tbsp unsalted butter
  • 1/3 cup all-purpose flour
  • 3 cups whole milk
  • 1/4 tsp nutmeg
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a skillet, heat olive oil over medium heat. Sauté zucchini, mushrooms, carrots, and spinach until tender (about 5 minutes).
  3. For the béchamel sauce, melt butter in a saucepan over medium heat. Whisk in flour until smooth. Gradually add milk while whisking constantly until thickened (about 5 minutes). Season with salt, pepper, and nutmeg.
  4. In a baking dish, spread a thin layer of béchamel sauce. Layer lasagna noodles, sautéed vegetables, and more béchamel sauce until all ingredients are used.
  5. Cover with foil and bake for about 30 minutes. Remove foil and bake an additional 10 minutes until golden brown.
  6. Let sit for 10 minutes before slicing and serving.

Nutrition

Keywords: Feel free to customize the vegetables based on your preferences or what's in season. For added flavor, experiment with different cheeses such as goat cheese or mozzarella. Store leftovers in an airtight container for up to four days; reheat at 350°F until warmed through.

Find it online: https://nrecipes.com/cozy-winter-vegetable-lasagna-with-creamy-bechamel/