A rich, comforting vegetarian lasagna layered with tender veggies, creamy white sauce, and gooey cheese—perfect for family dinners or meal prep.
🛒 Ingredients (Serves 6–8)
For the veggies:
- 1 tbsp olive oil
- 1 zucchini, sliced
- 1 cup mushrooms, sliced
- 1 cup spinach (fresh or frozen, drained)
- 1 small onion, chopped
- 2 garlic cloves, minced
For the white sauce:
- 2 tbsp butter (or olive oil)
- 2 tbsp flour
- 2 cups milk
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp nutmeg (optional, adds depth)
Cheese layer:
- 1½ cups ricotta cheese
- 1 cup shredded mozzarella
- ¼ cup grated parmesan
Other:
- 9–12 lasagna sheets (pre-cooked or oven-ready)
👩🍳 Instructions
- Cook the veggies
Sauté onion and garlic in olive oil. Add zucchini, mushrooms, and spinach. Cook until soft. Season lightly. - Make white sauce
Melt butter, stir in flour, cook 1 minute. Gradually whisk in milk until thick and smooth. Add salt, pepper, and nutmeg. - Mix cheese layer
Combine ricotta with half the mozzarella and a bit of parmesan. - Assemble lasagna
In a baking dish:- Layer noodles → veggies → ricotta mix → white sauce
- Repeat layers
- Finish with white sauce + remaining mozzarella & parmesan on top
- Bake
Cover with foil and bake at 180°C (350°F) for 30 minutes, then uncover and bake another 10–15 minutes until golden. - Rest & serve
Let sit 10 minutes before slicing.
🌿 Anti-Inflammatory Touch
- Use olive oil instead of butter
- Add turmeric + black pepper to sauce
- Include extra greens like kale or broccoli
- Use whole wheat or lentil lasagna sheets
💡 Tips
- Drain veggies well to avoid watery lasagna
- Add a layer of pesto for extra flavor
- Use a mix of cheeses for richer taste
🥗 Nutrition (Approx. per serving)
- Calories: ~350–450
- Vegetarian, comforting, filling
🧮 WW Points (Estimated)
- Standard: ~7–10 points per serving
- Lightened (less cheese/milk): ~5–7 points
🔄 Variations
- Add white beans or lentils for protein
- Make it gluten-free with GF noodles
- Turn into roll-ups instead of layered