I’m actually not a huge lasagna lover, I’d much rather have some kind of linguine or angel hair dish. But THIS lasagna recipe, chock full of veggies and made with a white (béchamel) sauce instead of the traditional red, is right up my alley. As with any lasagna, there are several steps, but it’s definitely worth it. AND it freezes well, so make a couple and freeze one for a busy future day.
Roasted Vegetable Lasagna
Makes one 9×9 lasagna
2 medium zucchini
2 medium yellow squash
8 ounces of spinach
2 tsp olive oil
1 box of lasagna noodles (you won’t use the whole thing, but my kids love to eat the leftovers)
1 cup shredded mozzarella
1/2 cup shredded fontina
1/2 cup shredded parmesan
2 tbsp all purpose flour
2 tbsp butter
1 1/2 cups of milk
3/4 tsp kosher salt
1/2 tsp pepper
pinch of nutmeg
Preheat oven to 400 degrees. Chop up your zucchini and yellow squash into a small dice. Toss with olive oil, salt and pepper and lay out in a baking pan.
Roast veggies for about 20-25 minutes. Meanwhile, boil the water for the lasagna noodles. To start your béchamel sauce, melt the butter in a small saucepan. Add the flour to make a roux. Cook for 2-3 minutes. Whisk in milk, and then season with salt, pepper and nutmeg. Cook, stirring frequently, until thickened. Set aside.
When vegetables have finished roasting and lasagna noodles are cooked, you are ready to start assembly.
Smooth a small amount of the béchamel sauce onto the bottom of the lasagna dish, to prevent sticking. Lay down a layer of lasagna noodles, top with béchamel, then (uncooked) spinach, then roasted veggies, , then part of the cheese (a mixture of the mozzarella and fontina).
Repeat two more layers. When you reach the top layer, spread some béchamel on top of the top noodle layer and then top with parmesan cheese.
Bake at 350 degrees for about 30-35 minutes, until nicely browned on top. Enjoy it!