Can I use regular lasagna noodles instead of no-bake?

Absolutely! Just cook them according to package directions until they're al dente (slightly firm). Drain and lay them flat on clean kitchen towels to prevent sticking while you prepare the other components.

How can I make this recipe vegan?

You can transform this into a vegan delight by using plant-based butter, your favorite non-dairy milk, and vegan cheese alternatives. Nutritional yeast makes a great substitute for the parmesan flavor, and there are excellent vegan ricotta and mozzarella options available in most grocery stores.

Can I prepare this lasagna the day before?

Yes! Assemble the entire lasagna, cover it tightly with foil, and refrigerate overnight. When ready to bake, let it sit at room temperature for about 30 minutes, then bake as directed, perhaps adding an extra 5-10 minutes to the covered baking time.

Which other vegetables work well in this recipe?

This recipe is wonderfully flexible! Try adding carrots, zucchini, peas, asparagus, or roasted red peppers. Just remember that watery vegetables like zucchini should be pre-cooked to remove excess moisture that could make your lasagna soggy.

Easy Vegetable Lasagna Recipe

Description

An easy vegetable lasagna recipe made with a creamy white sauce, packed full of spinach, broccoli, bell peppers, and a mix of ricotta, parmesan, and mozzarella cheese, layered with no-bake lasagna noodles for a delicious and hearty meal.

Ingredients

Units Scale

For the White Sauce:

- 5 Tablespoons butter
- 1/2 cup onion, chopped
- 1/3 cup flour
- 1 Tablespoon garlic, minced
- 1 cup vegetable broth
- 1 1/2 cup whole milk
- 1 cup heavy cream

For the Vegetables:

- 2 cups baby spinach, chopped
- 2 cups broccoli florets, chopped
- 1/2 cup yellow bell pepper, chopped

For the Cheese Filling:

- 1/2 cup ricotta cheese, whole milk
- 1 cup parmesan cheese, grated
- 1 cup mozzarella cheese, shredded
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper

For Assembly:

9 lasagna noodles, no-bake

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Instructions

Preheat the oven: Preheat your oven to 375 degrees F.
Prepare the white sauce base: Add 4 tablespoons of the butter to a large skillet and heat over medium-high heat. Once the butter is melted, add the onion and saute for about 4-5 minutes. Add the garlic and cook for one more minute.
Add the flour: Whisk the flour into the onion mix and cook, whisking constantly, for about 30 seconds.
Add liquids and cook sauce: Whisk in the vegetable stock, milk, and cream. Continue to whisk until the sauce is thick and smooth, about 3-4 minutes. The sauce should be the consistency of gravy.
Add vegetables: Remove the pot from the heat and stir in the chopped spinach, broccoli, and bell peppers. Set the sauce aside.
Prepare the cheese mix: In a separate bowl, stir together the ricotta, parmesan, mozzarella, salt, and pepper.
Layer the lasagna: Place three lasagna noodles in the bottom of a 9×13 casserole dish. Spread about ⅓ of the vegetable sauce over the noodles. Top with ½ of the cheese mix. Repeat with another layer of 3 noodles, ⅓ of the sauce, and ½ of the cheese mix. Add the last 3 noodles and finish with the remaining vegetable sauce.
Bake the lasagna: Cover the pan with aluminum foil and bake for 25 minutes. Uncover and bake for 10 more minutes, until the top is golden brown and the sauce around the edges is bubbling.
Cool and serve: Allow the lasagna to cool for about 5 minutes before slicing. Serve warm and enjoy!

Notes

You can use regular lasagna noodles in place of no-bake noodles, but they will need to be boiled as per the directions on the box.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 4g
Sodium: 650mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 15g
Cholesterol: 60mg