White Veggie Lasagna

Recipe

Preparation20 minutes
Cook time1 hours 15 minutes
ServingsServes 8-10
Episode1818

Print Recipe

38,801

Ingredients

    For the Veggie Mixture:
  • 2 Tbsp of Olive Oil
  • 1 or 2 Shallots, thinly sliced
  • 1 Medium Zucchini (or a handful of mini ones) , diced
  • 1/2 Bunch of Asparagus, about half a pound, trimmed and cut into 1 inch pieces
  • 10 oz Box of Frozen Shopped Spinach, thawed and squeezed of any liquid
  • 1/2 cup of Fresh or Frozen Peas
  • Fresh Chopped Parsley and Basil
  • Salt, to taste
    • For the Béchamel:
  • 8 Tbsp of Unsalted butter
  • 8 Tbsp of Flour
  • 4 Cups of Milk
  • Salt and Pepper to taste
  • Pinch of Nutmeg
    • Additional Ingredients:
  • 9oz of No Boil Lasagna Noodles
  • 2.5 cups of Whole Milk Ricotta
  • 1 Egg
  • 3 cups of Freshly Grated Mozzarella
  • Lots of Grated Parm

Preparation

    1) Preheat your oven to 375 degrees, grease a 9x13 inch casserole dish and set aside.

    2) Make the filling. In a large skillet add the olive oil and shallots, saute a couple minutes then add the zucchini and asparagus, season with a pinch of salt and saute for about 5 minutes, add the peas and cook 2 more minutes. Add in the spinach and herbs along with a pinch of salt, mix it all together and remove from the heat.

    3) Next up is to make the bechamel. In a saucepan, melt the butter over medium heat, whisk in the flour, cook for 1 minute then add the milk, season with slat and pepper and cook while constantly whisking until thickened, about 5 minutes, season with the nutmeg and set aside.

    4) Mix the ricotta with the egg, season with salt and pepper and set aside.

    Report a problem