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
Units
- 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