Healthy Vegetable Lasagna With White Sauce Recipe
Our Healthy Vegetable Lasagna With White Sauce Recipe is packed with vegetables, pasta, a decadent three-cheese sauce and a super crispy topping!
Ingredients
- 9 Lasagna sheets
- ¼ Brown Onion
- 2 cloves of Garlic
- 7 tbsp Olive oil
- 3 cups Broccoli
- 2 cups Julienne Carrots
- 2 cups Savoy spinach
- ¾ cup Vegetable Broth
- 1 tsp Onion powder
- Salt and black pepper to taste
- 1½ cup Heavy cream
- ½ cup each Romano, Parmesan, Mozzarella, and Asiago cheese
- 4 tbsp All-purpose flour
- 1 cup Salty crackers
- ½ cup Milk
- ½ cup Ricotta
- 2 tsp Seasoning
- 7 tbsp Butter
Instructions
- Set the oven to 190°C (375°F).
- Follow the instructions on the wrapper of the Lasagna sheets to prepare them. Drain and set them aside.
- Melt 4 tablespoons of butter in a skillet on low heat.
- Chop the onion and add it to the skillet. Cook until the onion becomes tender and golden.
- When the onion begins to soften, add the garlic and onion powders. Quickly blend the garlic until it becomes fragrant, and sauté it for one minute.
- When adding the flour, whisk the mixture for two to three minutes, or until it is smooth.
- In addition, incorporate the vegetable stock.
- Mix the milk and cream one at a time which allows the sauce to thicken.
- Reduce the heat while whisking.
- After removing the mixture from the heat, add the broccoli, spinach, and carrots.
- In a separate bowl, combine mozzarella, ricotta, romano, asiago, and parmesan cheeses by blending.
- Melt the remaining butter in another bowl. Mix the melted butter with three tablespoons of the cheese mixture, along with Ritz crackers, salt, and all-purpose spice.
- Spray the casserole dish with nonstick cooking spray.
- Layer three noodles on the end of the dish.
- Spoon one-third of the veggie mixture over the noodles.
- Place half of the cheese mixture on top of the veggie mixture.
- Add three more lasagna noodles, followed by another third of the combination of veggies, and the remaining half of the cheese mixture.
- Cover it with the remaining veggie mixture after arranging the final three lasagna noodles on top.
- Top the lasagna with salty crackers.
- Cook for ½ hour.
- Allow it to cool for ten to fifteen minutes before serving to avoid fracturing the pieces. Enjoy your white sauce and vegetable lasagna!
Notes
- Feel free to replace the vegetables with your preferred options. Some excellent choices include zucchini, mushrooms, cauliflower, and eggplant.
- When using water-heavy vegetables, it's important to release the excess water to prevent a pappy lasagna.
- Avoid oven-ready lasagna noodles as they may not yield the same results.
- If you decide to prepare the salty topping ahead of time, keep it separate until you're okay to cook to maintain its crispiness.