This creamy white sauce vegetable lasagna is packed with loads of vegetables and lots of cheesy richness. Sweet, creamy flavour and texture in this recipe because of the layers of butternut squash. Each plant-based lasagna bite is comforting.
– 1 tablespoon extra-virgin olive oil – 1 cup chopped yellow onion – 2 large cloves garlic, finely chopped – 3 (10 ounce) packages frozen mixed vegetables (such as green beans, carrots, zucchini and yellow squash) – ¼ cup chopped fresh basil, plus more for garnish
– 3 tablespoons unsalted butter – 6 tablespoons all-purpose flour – 3 ½ cups whole milk – ½ cup grated Parmesan cheese – ¼ teaspoon salt – 1 (9 ounce) package no-boil lasagna noodle – 2 (12 ounce) packages frozen butternut squash puree, thawed – 4 cups shredded Italian cheese blend Local Offer Change Oops! We cannot find any ingredients on sale near you. Do we
Heat the oven to 375°F. Spray cooking spray in a 9 by 13-inch baking dish very lightly.
In a medium skillet set over medium-high heat, warm the oil. Add onion and simmer, stirring frequently, for about 5 minutes, or until just tender. Add the garlic and stir often for one minute. Transfer the garlic and onion to a large bowl and stir in the frozen vegetables and basil.
In a large skillet over medium-high heat, melt the butter. Whisk in the flour to combine. Stir and cook for 30 seconds. Add the milk in small increments, whisking constantly while cooking for 2 to 3 minutes, until sauce thickens. Stir in the salt and Parmesan, whisking until smooth. Remove from heat.
Place half of the cheese sauce in the bottom of the prepared baking dish. Add three lasagna noodles to the dish, laying them evenly across the crosswise axis. The noodles will expand while baking; they won't cover the bottom of the dish. Spread 3 cups of the vegetable mixture evenly over the noodles, then 3∕4 cup of the cheese sauce, followed by 3∕4 cup of the shredded cheese.
Place three lasagna noodles on top of the cheese. Top with half of the squash and remaining 3/4 cup of cheese. Noodles come first, then squash, and so on, until you run out of ingredients. Repeat the layers once. Top with 3/4 cup of cheese. Arrange the remaining three lasagna noodles in a layer; cover the noodles with the remaining cheese sauce and top with the leftover cheese.
Place the baking dish, coated side down, in a sheet of foil coated with a thin layer of cooking spray. Bake thirty minutes. Uncover and bake additional fifteen minutes or until bubbling and golden brown. Let stand fifteen minutes before serving. Garnish top with chopped basil, if desired.