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Creamy Veggie Lasagna

 A healthy, comforting lasagna loaded with roasted veggies, creamy ricotta, and cheesy béchamel sauce. Perfect for families and meal prep!
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 8

Ingredients
  

Veggie Layer:

  • 1 zucchini sliced
  • 1 yellow squash sliced
  • 1 red bell pepper diced
  • 1 cup mushrooms sliced
  • 1 small eggplant diced
  • 2 cups spinach chopped
  • 1 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp Italian seasoning

Ricotta Filling:

  • 1 ½ cups ricotta cheese
  • 1 egg
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp nutmeg
  • ½ cup shredded mozzarella

Béchamel Sauce:

  • 2 tbsp butter
  • 2 tbsp flour
  • 2 cups milk
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ tsp garlic powder
  • ¼ cup Parmesan cheese

Assembly:

  • 12 lasagna noodles cooked
  • 1 ½ cups shredded mozzarella
  • ¼ cup Parmesan cheese
  • Fresh basil for garnish

Instructions
 

  • Roast Veggies: Preheat oven to 400°F. Toss veggies with olive oil, salt, pepper, and Italian seasoning. Roast for 20 minutes, adding spinach in the last 5 minutes.
  • Prepare Ricotta Filling: Mix ricotta, egg, garlic powder, salt, nutmeg, and mozzarella in a bowl. Set aside.
  • Make Béchamel Sauce: Melt butter in a saucepan. Whisk in flour, then slowly add milk. Stir in salt, pepper, garlic powder, and Parmesan. Cook until thick.
  • Assemble Lasagna: In a baking dish, layer noodles, ricotta filling, roasted veggies, béchamel, and mozzarella. Repeat layers, ending with cheese on top.
  • Bake: Cover with foil and bake at 375°F for 30 minutes. Uncover and bake for 10-15 minutes until golden and bubbly.
  • Rest & Serve: Let it sit for 10 minutes, then garnish with fresh basil and enjoy!