Vegetable lasagna has a reputation problem. Too many versions are watery, bland, and feel like an afterthought compared to their meat-based counterpart. This is not that lasagna. Cook the moisture out of the vegetables before layering, swap the tomato sauce for a proper nutmeg-scented bechamel, and you get a dish that is rich, layered, and deeply savory on its own terms. Zucchini, mushrooms, spinach, and red bell pepper keep every forkful a little different, and I would pick this over the meat version (in my not so humble opinion).
Give the zucchini and mushrooms a full six minutes in the skillet before they go anywhere near the baking dish. Zucchini and mushrooms release a surprising amount of liquid. If that water ends up in your assembled lasagna, the whole thing will be soupy no matter how long you bake it. The bechamel, made with butter, flour, milk, and a good grating of nutmeg, acts as the creamy binder between layers. Mixed with the ricotta-egg-basil filling and a generous amount of mozzarella and Parmesan, it creates something that no one at the table will call a compromise. Let it rest a full fifteen minutes after baking. Skip this step and you will get a sloppy mess instead of clean slices.
Cook the Vegetables Until Moisture Evaporates
Heat olive oil in a large skillet over medium-high heat. Cook diced zucchini and sliced mushrooms for six minutes without stirring at first to allow browning. The moisture should cook off and the vegetables should be golden. Add diced bell pepper and onion and cook for four more minutes. Add garlic and cook for thirty seconds. Stir in spinach until wilted. Season aggressively with salt and pepper. Set aside.
Make the Bechamel Sauce
Melt butter in a saucepan over medium heat. Whisk in flour and cook for one minute to form a roux. Gradually whisk in milk, stirring constantly to prevent lumps. Cook, stirring constantly, until the sauce thickens and bubbles, about five minutes. Season with nutmeg, salt, and pepper. The sauce should coat the back of a spoon.
Layer, Bake, and Rest Before Slicing
Mix ricotta, egg, basil, and one cup of mozzarella. Spread a thin layer of bechamel in a greased nine-by-thirteen-inch dish. Layer four noodles, half the ricotta mixture, half the vegetables, a third of the bechamel, and one cup mozzarella. Repeat. Top with remaining noodles, bechamel, mozzarella, and Parmesan. Cover with foil and bake at 375 degrees for thirty minutes. Remove foil and bake fifteen more minutes until golden. Rest fifteen minutes before cutting.
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Vegetable Lasagna with Zucchini, Mushrooms and Nutmeg Bechamel
- Total Time: 80 minutes
- Yield: 8 servings
Description
Zucchini, mushrooms, red bell pepper and spinach cooked until dry, layered with a ricotta filling and nutmeg bechamel in a 9×13-inch dish. Serves eight.
Ingredients
- 12 lasagna noodles
- 2 medium zucchini, diced
- 8 ounces cremini mushrooms, sliced
- 1 large red bell pepper, diced
- 4 cups fresh baby spinach
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 15 ounces whole milk ricotta
- 1 large egg
- 1/4 cup fresh basil, chopped
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1/4 teaspoon freshly grated nutmeg
- 2 teaspoons kosher salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 3 cups shredded mozzarella, divided
- 1/2 cup grated Parmesan
Instructions
- Preheat oven to 375°F. Cook lasagna noodles until just al dente. Drain and lay flat on oiled parchment.
- Heat olive oil in a large skillet over medium-high heat. Cook the zucchini and mushrooms 6 minutes until browned and the moisture has cooked off. Add the bell pepper and onion, cook 4 minutes. Add garlic, cook 30 seconds. Stir in the spinach until wilted. Season with 1 teaspoon salt and half the pepper. Set aside.
- Make the béchamel: melt butter in a saucepan over medium heat. Whisk in flour and cook 1 minute. Gradually whisk in milk, then cook, stirring constantly, until thick and bubbling, about 5 minutes. Season with nutmeg, remaining salt, and pepper.
- Mix the ricotta, egg, basil, and 1 cup mozzarella in a bowl.
- Spread a thin layer of béchamel in a greased 9×13-inch dish. Layer: 4 noodles, half the ricotta mixture, half the vegetables, 1/3 of the béchamel, 1 cup mozzarella. Repeat. Top with remaining noodles, remaining béchamel, remaining mozzarella, and Parmesan.
- Cover with foil and bake 30 minutes. Remove foil and bake 15 minutes more until golden and bubbly. Rest 15 minutes before cutting.
Notes
- Cook the zucchini and mushrooms until they are browned and the pan is dry, about 6 minutes. Any liquid left in them ends up in the dish and the lasagna turns watery.
- Rest the lasagna 15 minutes after baking so the layers set and the slices come out clean.
- To freeze, assemble it, wrap tightly in foil and freeze unbaked for up to 3 months.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8
- Sodium: 780
- Fat: 20
- Carbohydrates: 38
- Fiber: 3
- Protein: 22
- Cholesterol: 65
Frequently Asked Questions
Why is my vegetable lasagna watery?
The vegetables went into the dish with their liquid still in them. Cook the zucchini and mushrooms for about 6 minutes, until they are browned and the pan is dry, then add the bell pepper and onion for 4 more minutes and wilt the spinach last. Rest the baked lasagna for 15 minutes before you cut it.
How long do I bake it, and how long does it need to rest?
Bake at 375°F for 30 minutes covered with foil, then 15 minutes uncovered until golden and bubbly. Let it sit 15 minutes before cutting so the layers set and the slices hold together.
Can I assemble it ahead and freeze it?
Yes. Assemble it in the 9×13-inch dish, wrap it tightly in foil, and freeze it unbaked for up to 3 months. It serves 8.
