I love vegetable lasagna with a tasty white sauce. I've tried several recipes and finally came up with one we absolutely love by combining a couple of recipes and adding additional veggies and ricotta cheese.
Here's what you'll need to make this delicious dish:
White Vegetable Lasagna
4 Tbsp butterCombine ricotta cheese and 2 eggs in a bowl, mix well and set aside.
4 Tbsp flour
2 cups milk
2 cups chicken stock
salt and pepper to taste
8 oz ricotta cheese
2 carrots, grated
half of a red pepper, grated or chopped very fine
half of an onion, grated or chopped very fine
1 cup cooked spinach OR 10-oz box of frozen spinach, squeezed as dry as possible
1 box of lasagna noodles
2 cups of shredded Italian cheeses such as mozzarella, provolone, parmesan, fontina, romano and/or asiago
Melt the butter in a medium saucepan. When melted and bubbling, add the flour and whisk until no lumps remain. Add milk and chicken stock and whisk until smooth. Season to taste with salt and pepper, and simmer 3-4 minutes until the sauce is thick.
Cover the bottom of a 9x13-inch baking dish with a small amount of sauce. Lay three lasagna noodles over the sauce. Leave some space at the ends and edges of the pan, the noodles will expand as they cook. Top the noodles with a thin layer of the ricotta cheese/egg mixture, one-third of the spinach, one-third of the other veggies, about 1 cup of the sauce, and a quarter of the shredded cheese. Second layer: noodles, ricotta cheese, spinach, vegetables, sauce and cheese. Third layer: noodles, ricotta cheese, spinach, vegetables, sauce and cheese. The final layer should be noodles, the remaining sauce and the rest of the shredded cheese.
Preheat oven to 375ºF. Cover the pan with aluminum foil. Bake for 30 minutes, then remove the foil and bake for an additional 15 minutes until the cheese is melted and the sauce is bubbly.
If you like vegetable or white lasagna, I know you'll enjoy this rich and tasty dish.
Do you prefer traditional lasagna or white lasagna?
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