White Vegetable Lasagna with Pesto Ricotta and Roasted Vegetables
"A fresh and vibrant take on vegetarian lasagna, featuring layers of tender roasted zucchini, yellow squash, and bell peppers, a creamy pesto-infused ricotta, and a light béchamel sauce, all nestled between al dente lasagna noodles. This dish offers a delightful alternative to traditional red sauce lasagnas."
Ingredients
All Steps
- 1
Preheat your oven to 200°C (400°F). Slice zucchini, yellow squash, and red bell pepper into thin rounds or strips. Toss them with 15ml of olive oil, a pinch of salt, and black pepper. Spread the seasoned vegetables on a baking sheet and roast for 15-20 minutes until they are tender and slightly caramelized.
- 2
While the vegetables are roasting, cook the lasagna noodles according to the package directions until they are al dente. Drain them and lay them flat on parchment paper to prevent sticking.
- 3
In a medium bowl, combine the ricotta cheese, 30g of grated Parmesan, the basil pesto, and half of the minced garlic. Season the mixture with salt and black pepper.
- 4
Prepare the béchamel sauce: In a saucepan over medium heat, melt the butter. Add the finely diced onion and the remaining minced garlic, cooking until softened (about 3-4 minutes). Stir in the all-purpose flour and cook for 1 minute to form a roux. Gradually whisk in the milk until the sauce is smooth. Continue to cook, stirring constantly, until the sauce thickens. Season with salt, black pepper, and a pinch of nutmeg.
- 5
In a separate pan, quickly sauté the fresh spinach until it is wilted. Squeeze out any excess water.
- 6
To assemble the lasagna, use a small baking dish (approximately 8x6 inches, suitable for 2 servings). Start with a thin layer of béchamel sauce at the bottom. Lay a layer of lasagna noodles over the sauce. Spread half of the pesto ricotta mixture evenly over the noodles. Top with half of the roasted vegetables and half of the wilted spinach. Sprinkle with a third of the shredded mozzarella.
- 7
Repeat the layering process: Add another layer of noodles, the remaining pesto ricotta mixture, the remaining roasted vegetables, the remaining wilted spinach, and another third of the shredded mozzarella.
- 8
Finish the lasagna with a final layer of noodles, pour the remaining béchamel sauce over the top, and sprinkle with the remaining shredded mozzarella and Parmesan cheese.
- 9
Bake the lasagna for 25-30 minutes, or until it is bubbly and golden brown on top. Let it rest for 5-10 minutes before slicing and serving to allow the layers to set.