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Creamy Veggie Lasagna
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Creamy Veggie Lasagna

2 h 15 minServes 6Nutri-Score C€€
from @maxiskitchen13 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • butter (for the veggies)Dairy15 g
  • garlic (cloves, minced)Produce3 pieces
  • leek (large, sliced thin)Produce1 piece
  • zucchini (medium, cut in thin triangles)Produce2 pieces
  • frozen chopped spinach (frozen)Produce450 g
  • frozen chopped broccoli (frozen)Produce450 g
  • kosher salt (for the veggies)Spices10 g
  • black pepper (for the veggies)Spices2 g
  • oregano (dried)Spices1 g
  • butter (for the béchamel)Dairy85 g
  • flour (all-purpose)Pantry50 g
  • 2% milk (for the béchamel)Dairy1.4 litres
  • kosher salt (for the béchamel)Spices10 g
  • black pepper (for the béchamel)Spices1 g
  • cayenne pepper (a dash)Spices1 g
  • nutmeg (ground)Spices1 g
  • grated parmesan (for the béchamel)Dairy50 g
  • oven-ready lasagna noodles (no-boil, 1 package)Grains250 g
  • grated parmesan (for layering and topping)Dairy150 g
  • shredded mozzarella (shredded)Dairy100 g
  • fresh basil leaves (sliced)Produce10 g

per serving

Nutrition

564kcal

Carbs
50 g
Proteins
29 g
Fat
28 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Saucepan
  • Whisk
  • Baking dish

step by step

Method

  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.
    Step 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.
    Step 2

  3. Make the roux

    • In a pot over medium heat, melt the butter.
    • Add the flour and cook, whisking constantly, for 1 minute.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 8

  9. Rest and serve

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