Veggie Lasagna with Béchamel Sauce

Why Veggie Lasagna?

Lasagna is one of those timeless dishes that everyone loves, but I wanted to try something a little lighter and full of veggies instead of the usual meat filling. The result? Layers of tender vegetables, gooey cheese, and perfectly cooked pasta sheets, all wrapped in a rich, flavorful tomato sauce.

What Makes This Lasagna Special?

This lasagna is not only incredibly tasty, but it’s also

• Packed with Vegetables: Zucchini, spinach, bell peppers, and mushrooms give this lasagna a hearty, satisfying bite while keeping it light and nutritious.
• Rich in Flavor: The blend of herbs, garlic, and tomato sauce makes every bite flavorful.
• Comfort Food at Its Best: Even without meat, this lasagna is filling, indulgent, and perfect for family dinners or meal prep.

Ingredients:

• Lasagna noodles
• 1 jar marinara sauce
• 1 zucchini, sliced
• 2 bell pepper, chopped (I shredded mine to hide in the marinara sauce)
• 1-2 cups spinach
• 1 container (15 oz) ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Avocado oil
• Half of a red onion
• 3 cloves fresh garlic
• Salt and pepper to taste (I also add paprika)
• Fresh basil for garnish

For the Béchamel Sauce:

• 4 tbsp butter
• 4 tbsp flour
• 3 cups milk
• A pinch of nutmeg (optional)
• Salt and pepper to taste

Instructions:

1. Prepare the Béchamel Sauce:
   • In a saucepan, melt the butter over medium heat. Add the flour and whisk for about 1-2 minutes to create a roux.
   • Gradually add the milk, whisking constantly to avoid lumps.
   • Cook the sauce for 5-7 minutes, stirring frequently, until it thickens. Add a pinch of nutmeg (optional) and season with salt and pepper. Set aside.
     
2. Prepare the Lasagna:
   • Preheat the oven to 375°F (190°C).
   • Cook the lasagna noodles according to the package instructions. (I used oven ready noodles so I skipped this step)
   • In a pan, sauté zucchini in avocado oil until tender. Add spinach until wilted. Salt and pepper. I poured out excess water.
   • Fry your onion with garlic, add marinara sauce and cook for 10 or so minutes. Add spices. I also added corn at this step but I am not adding it to the actual recipe because some find it weird. Haha.
     
3. Assemble the Lasagna:
   • In a baking dish, start with a thin layer of marinara sauce. Add a layer of lasagna noodles, followed by sautéed vegetables, a layer of ricotta, a layer of mozzarella, and some Béchamel sauce.
   • Repeat layers, alternating between marinara sauce and béchamel sauce.
   • Finish with a layer of noodles, marinara sauce, béchamel sauce, and top with parmesan cheese.
     
4. Bake the Lasagna:
   • Cover the dish with foil and bake for 35 minutes. Remove the foil and bake for another 15 minutes or until the top is golden and bubbly.
   • Let the lasagna sit for 10 minutes before serving. Garnish with fresh basil.

This veggie lasagna was a huge hit in my house, and I’m sure it will be in yours too! Both my kids (3.5 and almost 2) LOVED it and asked for seconds. The combination of fresh vegetables and rich, cheesy goodness is the ultimate comfort food without the heaviness of meat. I bet adding some mushrooms would be delicious too! Whether you’re hosting a dinner party or just craving a cozy meal, this recipe is sure to impress.

Have you tried making veggie lasagna before? Let me know your favorite vegetables to add in the comments below!