Lemon Garlic Vegetable Lasagna

By bklynmommy

Ingredients

• 1/4 cup butter
• 5 cloves garlic, grated
• 1/4 cup flour
• 4 cups milk
• 2/3 cup fresh Parmesan, grated
• Zest of 1 lemon
• Salt and Pepper
• 3 tbsp olive oil
• 1/2 large onion, diced
• 1/2 cup matchstick carrots
• 1 zucchini, diced
• 1 yellow squash, diced
• 1 cup mushrooms, sliced
• 4 cups baby spinach
• 9 no-boil lasagna noodles
• 3 cups shredded mozzarella

Details

Adapted from edesiasnotebook.com

Preparation

Step 1

Preheat oven to 375°.

For the sauce: Melt butter in a large saucepan over medium-high heat. Saute garlic in melted butter for 1 minute, stirring frequently to keep garlic from burning. Stir in the flour with a whisk and cook for another minute. Whisk in the milk, stirring vigorously to prevent lumps. Heat sauce until bubbling and thickened. Reduce heat to low, add Parmesan and lemon zest. Season to taste with salt and pepper. Remove from heat and set aside.

For the vegetable filling: Heat olive oil in a large sauté pan over medium-high heat. Add onion and carrot and cook until soft. Add zucchini, squash, and mushrooms. Sauté another 5 minutes. Add spinach and cook until wilted. Remove from heat and set aside.

To assemble the lasagna:Pour a little sauce in the bottom of a 9x13” deep dish baking pan. (Alternately, I use two 5x7x2” baking dishes and freeze one for later.) Spread sauce so the entire bottom is covered with a thin layer. Place 3 noodles on top of the sauce. Layer some of the vegetable filling, more sauce, then some mozzarella. Place another layer of 3 noodles on top. Layer vegetable filling, sauce, and mozzarella. For the final layer, use 3 noodles, sauce, and mozzarella.

Bake 20-30 minutes, or until cheese is browned and bubbly. Remove from oven and let sit for 20 minutes.