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Creamy Veggie Lasagna
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Creamy Veggie Lasagna

2 h 15 minPara 6Nutri-Score C€€
de @maxiskitchen13 importaciones0 veces cocinadas
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Ingredientes

6 personas
  • butter (for the veggies)Lácteos15 g
  • garlic (cloves, minced)Frutas y verduras3 piezas
  • leek (large, sliced thin)Frutas y verduras1 pieza
  • zucchini (medium, cut in thin triangles)Frutas y verduras2 piezas
  • frozen chopped spinach (frozen)Frutas y verduras450 g
  • frozen chopped broccoli (frozen)Frutas y verduras450 g
  • kosher salt (for the veggies)Especias10 g
  • black pepper (for the veggies)Especias2 g
  • oregano (dried)Especias1 g
  • butter (for the béchamel)Lácteos85 g
  • flour (all-purpose)Despensa50 g
  • 2% milk (for the béchamel)Lácteos1,4 litros
  • kosher salt (for the béchamel)Especias10 g
  • black pepper (for the béchamel)Especias1 g
  • cayenne pepper (a dash)Especias1 g
  • nutmeg (ground)Especias1 g
  • grated parmesan (for the béchamel)Lácteos50 g
  • oven-ready lasagna noodles (no-boil, 1 package)Cereales250 g
  • grated parmesan (for layering and topping)Lácteos150 g
  • shredded mozzarella (shredded)Lácteos100 g
  • fresh basil leaves (sliced)Frutas y verduras10 g

por ración

Nutrición

564kcal

Carbohidratos
50 g
Proteínas
29 g
Grasas
28 g
Adaptar utensilios

lo que usará

Utensilios

  • Sartén
  • Cazo
  • Varillas
  • Fuente de horno

paso a paso

Preparación

  1. Sauté the garlic, leek and zucchini

    • In a large pan over medium heat, sauté the garlic in butter for 1 min.
    • Add the leeks and sauté for 2-3 mins.
    • Add the zucchini and sauté for 2-3 more mins.
    Paso 1

  2. Add the frozen vegetables and seasonings

    • Add the frozen chopped spinach, frozen chopped broccoli, salt, pepper and oregano.
    • Sauté until the veggies are tender and most of the liquid has evaporated.
    • Set aside.
    Paso 2

  3. Make the roux

    • In a pot over medium heat, melt the butter.
    • Add the flour and cook, whisking constantly, for 1 minute.
    Paso 3

  4. Whisk in the milk

    • Gradually pour in the milk, about 1/2 cup at a time, whisking so the milk is fully incorporated before adding more.
    Paso 4

  5. Thicken and season the béchamel

    • Turn the heat up to medium high and keep whisking until the sauce bubbles and has thickened slightly.
    • Add the kosher salt, pepper, nutmeg, cayenne and parmesan.
    • Turn off the heat.
    Paso 5

  6. Start layering the lasagna

    • In a 9x13 inch dish, spread a thin layer of white sauce and top with a layer of no-boil noodles.
    • Add half the veggie mixture, then top with parmesan and white sauce.
    • Add another layer of no-boil noodles.
    Paso 6

  7. Finish the layers

    • Add the remaining veggie mixture with parmesan and white sauce.
    • Add one more layer of noodles.
    • Top with parmesan, mozzarella and fresh basil.
    Paso 7

  8. Bake the lasagna

    • Cover with foil and bake for 50 minutes, or according to the noodle package directions.
    • Uncover and bake for 15 more minutes until golden brown and bubbly.
    • Optionally broil the top for a couple of minutes for more browning.
    Paso 8

  9. Rest and serve

    • Let the lasagna set for 5 minutes before serving.
    Paso 9
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