Veggie Lasagna Florentine Recipe

This Veggie Lasagna Florentine is a wholesome and flavorful dish made with layers of spinach, mushrooms, and a creamy béchamel sauce. It is the perfect comfort food that is both delicious and healthy. The dish is packed with nutrients and vitamins from the vegetables, and the creamy sauce adds a rich and indulgent touch. It is a crowd-pleasing recipe that will impress everyone at your table. Whether you are a vegetarian or just looking for a meatless meal option, this veggie lasagna is a winner.

Ingredients

• 9 lasagna noodles
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 10 ounces fresh spinach
• 2 cups ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups shredded mozzarella cheese
• For the béchamel sauce:
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 3 cups milk
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Directions

1. Preheat the oven to 375°F (190°C). Cook the lasagna noodles according to the package instructions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until fragrant, about 2 minutes.
3. Add the sliced mushrooms and cook until they release their liquid and start to brown, about 5 minutes. Stir in the fresh spinach and cook until wilted, about 3 minutes. Remove from heat.
4. In a medium bowl, mix together the ricotta cheese, Parmesan cheese, egg, dried basil, dried oregano, salt, and black pepper.
5. To make the béchamel sauce, melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1 minute. Gradually whisk in the milk, nutmeg, salt, and black pepper. Cook, whisking constantly, until the sauce thickens, about 5 minutes.
6. Spread a thin layer of the béchamel sauce on the bottom of a 9x13 inch baking dish. Place 3 lasagna noodles on top of the sauce. Spread half of the ricotta mixture over the noodles, followed by half of the vegetable mixture and a third of the shredded mozzarella. Repeat the layers starting with the noodles, ending with the mozzarella on top.
7. Pour the remaining béchamel sauce over the lasagna, making sure to cover the noodles completely. Sprinkle the remaining shredded mozzarella on top.
8. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.
9. Remove from the oven and let the lasagna cool for a few minutes before serving. Slice into squares and serve hot.

Interesting Facts