- 6-9 sheets of No Boil Lasagna Noodles
- 1 large Zucchini
- 0.3 cup, finely chopped Onion
- 1 large Carrots
- 1 cup Frozen Peas
- 1 cup Froze Broccoli Florets
- 3, minced Garlic Cloves
- 1 cup Basil Pesto
- Salt & Pepper
- 3 Tablespoons Extra Virgin Olive Oil
- 3 Tablespoons All-Purpose Flour
- 2 cups Milk (I use Almond Milk)
- 1 teaspoon Salt
- 0.5 teaspoon Ground Black Pepper
- 0.5 teaspoon Nutmeg
- 0.25 cup Breadcrumbs
- 0.25 cup, grated Parmesan Cheese
If you ask my husband what he wants for dinner, the answer will most likely be Vegetable Lasagna!
I do love my greens, raw, roasted, sautéed, in a smoothie, or in a lasagna.
This lasagna recipe couldn’t be any easier and it’s cheap! The main vegetables are peas, broccoli, and carrots. All of which you can find in the freezer section – see, cheap!
This lasagna consists of three layers. The noodle layer, the creamy sauce layer, and the vegetable layer.
To give the vegetables more flavor I added pesto, another element of green.
You can make your own homemade pesto or buy a jar of good quality basil pesto.
As for the noodle layer, I decided to add zucchini to add another green vegetable element as well as lighten the dish.
You could skip on the lasagna sheets all together to make it gluten free!
Make The Vegetable Layer
First, preheat your oven to 350F.
To your large skillet, add 1 tbsp of olive oil and heat on medium-high heat.
Once the oil is hot, add the chopped onion and the chopped carrots.
Cook for 3-4 minutes or until the onions get slightly translucent and the carrots have softened.
Next, add the frozen broccoli florets and frozen peas. Cook for a couple of minutes or until the vegetables are heated through then add the basil pesto and stir to combine.
Lastly, give your veggie mix a quick taste and see if you need to add any salt and/or pepper, I usually do not but this is a personal preference.
If you feel like adding a bit of salt, start by adding 1/2 a tsp of salt and 1/4 tsp of pepper, give it a taste and adjust if necessary.
Remember, you can always add more but you cannot take any salt out.
Remove the skillet from the heat and cover.
Make the Sauce Layer
To a medium size sauce pan, add 3 tbsp of olive oil and heat to medium heat.
Once the oil is hot, add 3 tbsp of flour and stir well with a wooden spoon or whisk.
Allow the flour to bubble and cook for about a minute.
Next, slowly add in the milk while whisking.
Whisk well until the sauce is smooth and lump free.
Once the sauce is smooth, allow it to cook for 3-4 minutes or until the sauce has thickened.
To check if the sauce has thickened enough, coat the back of a spoon with sauce, allow it to cool a bit then swipe your finger down the middle, and if the sauce stays separated, it is thick enough and done.
Move the sauce pan off the heat and season with salt, pepper and the optional nutmeg.
Build the Lasagna
First, using a knife or mandolin slicer, cut your washed zucchini into thin slices, about the same thickness as the lasagna sheets.
The ticker your zucchini slices, the more water it will release while baking, you don't want excess liquid.
To your baking dish, I use an 8x8 baking dish, ladle in some sauce to cover the bottom of the dish, a thin layer will do.
Next, add 2-3 sheets of the no boil pasta and 4-5 of the zucchini slices.
Add half of the vegetable mix, then repeat the layers.
Creamy sauce, spreading it out evenly, the lasagna sheets, zucchini, vegetables, and so on until you run out.
The very top layer should be lasagna sheets, zucchini and sauce making sure every inch of the lasagna sheets are covered in sauce so they cook properly.
Bake for 30-40 minutes
Cover the lasagna with aluminum foil and bake at 350F for about 30 minutes.
After 30 minutes, remove the aluminum foil and sprinkle with breadcrumbs and/or grated parmesan cheese. This is optional.
Bake the lasagna uncovered for another 15 minutes or until lightly golden brown. Allow the lasagna to cool for about 10-15 minutes before digging in!
This lasagna can be kept in the refrigerator (covered) for up to 3 days.