This vegetable lasagna with white sauce has a velvety sauce with lots of veggies and plenty of cheesy goodness.
The layers of butternut squash give the dish a sweet and creamy flavor and texture.
This vegetarian lasagna packs comfort in every bite.
Lightly coat a 9-by-13-inch baking dish with cooking spray.
Heat oil in a medium skillet over medium-high heat.
Add onion and cook, stirring often, until just tender, about 5 minutes.
Add garlic and cook, stirring often, for 1 minute.
Transfer the onion and garlic to a large bowl; stir in frozen vegetables and basil.
Melt butter in the skillet over medium-high heat.
Add flour and whisk to combine.
Cook, whisking, for 30 seconds.
Gradually add milk; cook, whisking constantly, until the mixture thickens, 2 to 3 minutes.
Add Parmesan and salt; whisk until smooth.
Spread 1/2 cup of the cheese sauce on the bottom of the prepared baking dish.
Layer on 3 lasagna noodles, evenly spacing the noodles crosswise in the dish.
(The noodles will not cover the bottom of the dish but will expand when baking.)
Top the noodles evenly with 3 cups vegetable mixture, 3/4 cup cheese sauce and 3/4 cup shredded cheese.
Repeat the layers once, starting with noodles and ending with squash.
Sprinkle with 3/4 cup cheese.
Lightly coat a sheet of foil with cooking spray; cover the baking dish coated-side down.
Bake for 30 minutes.
Uncover and bake until golden brown and bubbly, about 15 minutes more.
Let stand for 15 minutes before serving.
Sprinkle with basil, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
