Description
A delicious and hearty lasagna made with seasonal vegetables and a creamy pumpkin béchamel sauce.
Ingredients
Scale
- 9 lasagna noodles
- 2 cups spinach, chopped
- 1 zucchini, sliced
- 1 bell pepper, diced
- 1 cup mushrooms, sliced
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1 cup pumpkin puree
- 1 cup milk
- 2 tablespoons butter
- 2 tablespoons flour
- 1 teaspoon nutmeg
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions.
- In a saucepan, melt butter and whisk in flour to create a roux.
- Gradually add milk and pumpkin puree, stirring until thickened.
- Season the béchamel with nutmeg, salt, and pepper.
- In a baking dish, layer noodles, spinach, zucchini, bell pepper, mushrooms, ricotta, and béchamel sauce.
- Repeat layers, finishing with noodles and béchamel on top.
- Sprinkle mozzarella cheese on top.
- Bake for 30-35 minutes until bubbly and golden.
- Let it cool for a few minutes before serving.
Notes
- Feel free to add any seasonal vegetables you have on hand.
- This dish can be made ahead of time and stored in the refrigerator.
- For a vegan version, substitute ricotta and mozzarella with plant-based alternatives.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 40mg
Keywords: Harvest Veggie Lasagna, Pumpkin Bechamel, Vegetarian Lasagna, Seasonal Vegetables