Vegetable Lasagna
Ingredients
The pasta and cheese
-
12
sheets
refrigerated pasta or no-boil lasagna noodles
-
32
oz
ricotta cheese
-
2
large
eggs
-
¾
cup
grated Romano cheese
-
4
oz
mozzarella cheese, shredded
The vegetables and seasoning
-
2
tablespoons
olive oil
-
2
cloves
garlic, chopped
-
16
oz
baby spinach leaves
-
6
fresh
tomatoes, sliced
-
1
tablespoon
fresh basil, chopped
-
1
tablespoon
sugar
-
¼
teaspoon
black pepper
The sauce
-
4
oz
butter
-
½
cup
all-purpose flour
-
3
cups
vegetable stock
-
1
cup
milk
-
¼
cup
grated Romano cheese
-
¼
teaspoon
black pepper
Instructions
- Preheat the oven to 350°F.
- Mix ricotta, grated Romano cheese, eggs, sugar, and black pepper together and refrigerate.
- Slice tomatoes, season with salt, pepper, and grated Romano cheese, and roast for 15 minutes.
- In a saucepan, melt butter, add flour, and stir over low heat until it smells like bread.
- Heat vegetable stock in another saucepan, then add it to the butter/flour mixture, mixing well.
- Add milk, Romano cheese, and black pepper to the mixture and simmer for 5 minutes until thickened.
- In a skillet, sauté garlic and spinach in olive oil until wilted, then drain and set aside.
- Assemble the lasagna by layering bechamel sauce, noodles, ricotta mixture, spinach, and roasted tomatoes.
- Top with mozzarella, reserved tomatoes, and bake for 55-60 minutes.
- Allow the lasagna to rest for 15-30 minutes before slicing.
Nutrition Facts (estimated)
Servings
8
Calories
703
Total fat
40g
Total carbohydrates
54g
Total protein
33g
Sodium
782mg
Cholesterol
209mg
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