Garden-Fresh Bolognese Vegetable Lasagna with Creamy Ricotta Bechamel
This delightful dish reimagines a classic Bolognese lasagna by incorporating a medley of vibrant vegetables, making it both nourishing and satisfying. Featuring layers of tender lasagna noodles, a rich mixture of Fontina cheese, spinach, carrots, and zucchini, this lasagna is complemented by a creamy Ricotta bechamel sauce that is subtly enhanced with nutmeg, a signature spice from Northern Italy. It's perfect for family gatherings or special occasions, and its hearty flavors are guaranteed to impress your guests, just like it did at our family dinner!
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Lasagna noodles
1 (16-ounce package (Ronzoni brand))
Fontina cheese
1 (cup, shredded)
Frozen chopped spinach
1 (10-ounce package, thawed and well-drained)
Carrot
1 (cup, shredded)
Zucchini
1 (cup, shredded)
Part-skim ricotta cheese
3 (cups)
Egg
1
Onion
1 (medium, chopped)
Oil
2 (tablespoons)
All-purpose flour
2 (tablespoons)
Nutmeg
1/4 (teaspoon)
Chicken broth
1 (cup)
Parmesan cheese
1/2 (cup, grated)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Cook the lasagna noodles according to the package instructions until al dente. Drain and lay flat on wax paper or aluminum foil to prevent them from sticking together.
3
In a mixing bowl, combine the shredded Fontina cheese, thawed and well-drained spinach, shredded carrots, shredded zucchini, 2 ½ cups of ricotta cheese, and the egg. Mix until well combined.
4
In a 13 x 9-inch baking dish, start assembling the lasagna by placing a single layer of lasagna noodles at the bottom. Spread half of the cheese and vegetable mixture evenly over the noodles.
5
Add another layer of noodles followed by the remaining cheese and vegetable mixture, then top with another layer of noodles to finish.
6
For the sauce, heat the oil in a saucepan over medium heat. Add the chopped onion and sauté until tender, about 5 minutes.
7
Sprinkle the flour and nutmeg over the onions, stirring continuously until incorporated.
8
Gradually stir in the chicken broth and the remaining ricotta cheese. Cook and stir the mixture until it thickens and comes to a gentle boil.
9
Pour the sauce evenly over the top layer of lasagna and sprinkle with grated Parmesan cheese.
10
Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. After 45 minutes, uncover and broil for an additional 2-3 minutes or until the top is lightly browned and bubbly.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Garden-Fresh Bolognese Vegetable Lasagna?
It is a nourishing dish that reimagines classic lasagna by using a medley of vibrant vegetables and a creamy Ricotta bechamel sauce.
What vegetables are used in this recipe?
The recipe includes spinach, carrots, zucchini, and onions.
What temperature should I preheat the oven to?
Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius.
How should the lasagna noodles be cooked?
Cook the noodles according to the package instructions until they are al dente.
How do I keep the noodles from sticking after cooking?
Lay them flat on wax paper or aluminum foil after draining.
What cheeses are needed for the filling?
You will need shredded Fontina cheese, part-skim ricotta cheese, and grated Parmesan cheese.
How do I prepare the spinach for the lasagna?
Use a 10-ounce package of frozen chopped spinach that has been thawed and well-drained.
How much ricotta cheese goes into the vegetable mixture?
In the mixing bowl with the vegetables, combine 2.5 cups of the ricotta cheese.
What size baking dish is required?
This recipe requires a 13 x 9-inch baking dish.
What is the first step in assembling the lasagna?
Place a single layer of lasagna noodles at the bottom of the baking dish.
How many layers of the vegetable mixture are there?
There are two layers of the cheese and vegetable mixture.
How do I start making the sauce?
Heat oil in a saucepan and saute chopped onion until tender, which takes about 5 minutes.
What ingredient is used to thicken the bechamel sauce?
All-purpose flour is sprinkled over the onions to help thicken the sauce.
What spice gives the sauce its signature Northern Italian flavor?
Nutmeg is the signature spice used to enhance the sauce.
What liquid is used for the bechamel sauce?
The sauce uses 1 cup of chicken broth.
How much ricotta is reserved for the sauce?
The remaining 0.5 cup of ricotta cheese is stirred into the sauce mixture.
How do I know when the sauce is ready?
Cook and stir the mixture until it thickens and comes to a gentle boil.
What is the final layer before baking?
Pour the sauce over the top layer of noodles and sprinkle with Parmesan cheese.
Should the lasagna be covered while baking?
Yes, cover the baking dish with aluminum foil.
How long does the lasagna need to bake?
Bake the lasagna in the preheated oven for 45 minutes.
Is there a final step after the 45-minute baking time?
Yes, uncover the dish and broil for 2 to 3 minutes until the top is browned and bubbly.
Does the recipe specify a brand of noodles?
The recipe mentions Ronzoni brand 16-ounce package lasagna noodles.
How many eggs are used in the mixture?
One egg is mixed into the cheese and vegetable filling.
How much Fontina cheese is required?
The recipe calls for 1 cup of shredded Fontina cheese.
How much carrot and zucchini should I prepare?
You need 1 cup of shredded carrot and 1 cup of shredded zucchini.
What kind of onion is used?
The recipe uses one medium chopped onion.
How much oil is needed for the sauce?
You will need 2 tablespoons of oil.
Is this lasagna vegetarian?
As written, it contains chicken broth. You can substitute vegetable broth to make it vegetarian.
How many total ingredients are in this recipe?
There are 13 ingredients in this recipe.
What is the total amount of ricotta cheese used?
The recipe uses a total of 3 cups of part-skim ricotta cheese.