Description
This Creamy Veggie White Lasagna is a delectable vegetarian dish featuring layers of velvety béchamel sauce, fresh spinach, and gooey mozzarella and Parmesan cheeses. Baked to a golden perfection and garnished with fresh parsley, it makes for a comforting and elegant meal perfect for family dinners or special occasions.
Ingredients
Scale
Cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
Vegetables
- 1 cup chopped spinach
Béchamel Sauce
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk
- Salt, to taste
- Black pepper, to taste
Garnish
- Fresh parsley, chopped
Instructions
- Prepare Béchamel Sauce: In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1-2 minutes until smooth and bubbly. Gradually add the milk while continuously whisking to prevent lumps. Cook until the sauce thickens, then season with salt and pepper to taste.
- Preheat Oven: Set your oven to 375°F (190°C) to get it ready for baking the lasagna.
- Layer Ingredients: In a baking dish, spread a layer of béchamel sauce on the bottom. Add half of the chopped spinach evenly over the sauce, then sprinkle one-third of the shredded mozzarella cheese over the spinach. Repeat the layering with the remaining spinach and another one-third of mozzarella cheese.
- Top and Finish Layers: Pour the remaining béchamel sauce evenly over the dish and sprinkle the grated Parmesan cheese on top for a flavorful crust.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. This helps cook the spinach and melt the cheese uniformly.
- Bake Uncovered: Remove the foil and continue baking for an additional 10-15 minutes, or until the top is golden brown and bubbly, indicating it is perfectly baked.
- Cool and Garnish: Allow the lasagna to cool slightly for about 5 minutes. Garnish with chopped fresh parsley before serving warm for an added burst of freshness.
Notes
- You can substitute fresh spinach with frozen spinach, just make sure to thaw and drain excess moisture before layering.
- For a richer béchamel, use whole milk or add a splash of cream.
- Adding nutmeg to the béchamel sauce can enhance its flavor if desired.
- Ensure the béchamel sauce is thick enough to hold the layers together.
- Use foil tented loosely to prevent it from sticking to the cheese during baking.
