Ingredients

1/2 cup (113g) butter

1/2 cup (57g) all-purpose flour

4 cups (946ml) milk

1/4 teaspoon nutmeg

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon olive oil

1 medium onion, chopped

2 cloves garlic, minced

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 medium zucchini, chopped

1 (10-ounce) package (283g) frozen spinach, thawed and squeezed dry

1 (15-ounce) container (425g) ricotta cheese

1/2 cup (50g) grated Parmesan cheese

1 large egg, lightly beaten

1/4 teaspoon salt

1/4 teaspoon black pepper

9 lasagna noodles

3 cups (336g) shredded mozzarella cheese

Instructions

Step 1: Prepare the white sauce by melting butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until smooth. Gradually whisk in the milk, stirring constantly until smooth. Bring to a simmer, then reduce heat and cook for 5-7 minutes until thickened. Stir in nutmeg, salt, and pepper, then remove from heat and set aside.

Step 2: Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute. Stir in red and yellow bell peppers and zucchini, cooking until tender-crisp, about 5-7 minutes. Add the thawed spinach, salt, and pepper. Remove from heat and allow to cool slightly.

Step 3: In a large bowl, mix together ricotta cheese, grated Parmesan, and beaten egg. Fold in the cooled sautéed vegetables until well combined.

Step 4: Cook lasagna noodles according to package instructions. Drain and rinse with cold water to prevent sticking.

Step 5: Preheat oven to 375°F (190°C). Spread a thin layer of white sauce on the bottom of a 9×13 inch baking dish. Layer 3 noodles over the sauce, then spread half of the vegetable ricotta mixture on top. Sprinkle 1 cup of shredded mozzarella cheese. Repeat layers with white sauce, noodles, remaining vegetable filling, and another cup of mozzarella. Top with the last 3 noodles, remaining white sauce, and final 1 cup of mozzarella cheese.

Step 6: Cover the dish with foil and bake for 25 minutes. Remove foil and bake for an additional 20-25 minutes until the cheese is melted and bubbly and the lasagna is heated through.

Step 7: Let the lasagna stand for 10-15 minutes before slicing and serving to allow it to set.

Tips & Variations

For a richer flavor, use whole milk or substitute part of the milk with half-and-half in the white sauce.

Try adding mushrooms or kale to the vegetable filling for extra texture and nutrition.

Use no-boil noodles for a quicker assembly and skip the step of cooking noodles ahead of time.

To make this dish gluten-free, substitute regular flour and noodles with gluten-free alternatives.

Storage

Store leftover lasagna in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the whole dish covered with foil in a 350°F (175°C) oven until heated through. For longer storage, freeze the lasagna tightly wrapped in foil and plastic wrap for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I prepare this lasagna in advance?

Yes, you can assemble the lasagna a day ahead, cover it, and keep it refrigerated until ready to bake. This allows the flavors to meld together for even better taste.

Do I have to use ricotta cheese?

Ricotta adds creaminess, but you can substitute cottage cheese if preferred. Just be sure to drain it well to avoid excess moisture in the lasagna.