Description
This White Sauce Zucchini & Spinach Lasagna is a creamy and delicious vegetarian alternative to classic lasagna. Layers of tender zucchini, fresh spinach, creamy béchamel sauce, and melted cheese make this dish a comforting and wholesome meal perfect for any occasion.
Ingredients
Units
Scale
For the Lasagna Layers:
- 9 lasagna sheets (regular or oven-ready)
- 2 medium zucchinis, thinly sliced
- 2 cups fresh spinach (or frozen, thawed and drained)
- 1 cup ricotta cheese
- 1 egg
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon nutmeg (optional)
For the White Sauce (Béchamel):
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk (warm)
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon nutmeg (optional)
Instructions
-
Preheat Oven:
- Preheat oven to 180°C (350°F).
- Lightly grease a baking dish.
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Prepare the Béchamel Sauce:
- In a saucepan, melt butter over medium heat.
- Stir in flour and whisk continuously for 1-2 minutes until slightly golden.
- Gradually pour in warm milk, whisking to avoid lumps.
- Add salt, white pepper, garlic powder, and nutmeg.
- Cook until the sauce thickens (about 5 minutes), then remove from heat.
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Prepare the Ricotta Mixture:
- In a bowl, mix ricotta cheese, egg, salt, pepper, and nutmeg until smooth.
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Assemble the Lasagna:
- Spread a thin layer of béchamel sauce at the bottom of the baking dish.
- Place a layer of lasagna sheets.
- Add a layer of zucchini slices and spinach.
- Spread half of the ricotta mixture, then a layer of béchamel sauce.
- Repeat layers until all ingredients are used, ending with béchamel sauce.
- Sprinkle mozzarella and Parmesan cheese on top.
-
Bake:
- Cover with foil and bake for 30 minutes.
- Remove foil and bake uncovered for 15 more minutes until golden and bubbly.
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Serve:
- Let it cool for 10 minutes before slicing.
- Enjoy warm with a side salad or garlic bread!
Notes
- For extra flavor, add sautéed onions and mushrooms to the spinach layer.
- You can replace ricotta with cottage cheese or Greek yogurt.
- Make it gluten-free by using gluten-free lasagna sheets.
Nutrition
- Serving Size: 1 slice
- Calories: ~350 kcal
- Sugar: 6g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg