Description

Creamy, cheesy, and packed with garden-fresh flavor, this White Sauce Zucchini & Spinach Lasagna is a show-stopping dish that’s both wholesome and indulgent. With tender lasagna noodles layered between velvety white sauce, savory zucchini, and rich ricotta-spinach filling, it’s an irresistible vegetarian option perfect for weeknight dinners, holiday gatherings, or whenever you’re craving a feel-good classic. Whether you’re seeking new dinner ideas, a healthy comfort food, or an easy recipe with plenty of flavor, this dish delivers.

Ingredients

9 lasagna noodles, cooked al dente

2 tablespoons olive oil

3 cloves garlic, minced

1 small onion, diced

3 cups fresh spinach, chopped

2 medium zucchinis, thinly sliced

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon dried oregano

15 oz ricotta cheese

1 egg

1/2 cup grated Parmesan cheese

2 cups shredded mozzarella cheese

Fresh basil leaves, for garnish

For the White Sauce

4 tablespoons butter

1/4 cup all-purpose flour

3 cups whole milk

1/4 teaspoon ground nutmeg

Salt and pepper to taste

Instructions

Cook Vegetables: Sauté onion and garlic in olive oil until translucent. Add spinach until wilted, then zucchini, seasoning with salt, pepper, and oregano. Cook until tender.
Make White Sauce: Melt butter, whisk in flour, then slowly add milk. Stir until thickened. Add nutmeg, salt, and pepper.
Prepare Ricotta Mix: Mix ricotta with egg and Parmesan until smooth.
Assemble: Preheat oven to 375°F (190°C). Layer sauce, noodles, ricotta mix, veggies, and mozzarella. Repeat layers, ending with sauce and cheese on top.
Bake: Cover and bake 25 minutes. Uncover and bake 15-20 more minutes until bubbly and golden.
Rest and Serve: Let sit 10 minutes. Garnish with basil.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dinner