Vegetarian Lasagna with Béchamel & Winter Greens
Vegetarian Lasagna with Béchamel & Winter Greens is a comforting, hearty dish that layers creamy béchamel sauce with tender pasta and nutritious winter greens. Perfect for family gatherings or cozy nights in, this delightful recipe invites everyone to enjoy rich flavors and warm aromas that fill your kitchen. With minimal prep time and straightforward steps, you’ll create a memorable meal that ensures every bite feels like a warm hug.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Yield: Serves 8
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 9 lasagna noodles (no-boil)
- 2 cups chopped winter greens (Swiss chard or kale)
- 1 cup ricotta cheese
- 1 cup grated Parmesan cheese
- 4 tbsp unsalted butter
- 1/3 cup all-purpose flour
- 3 cups whole milk
- Pinch of nutmeg
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, sauté chopped winter greens over medium heat until wilted; season with salt and pepper.
- In a saucepan, melt butter over medium heat. Whisk in flour until smooth, then gradually add milk while whisking until thickened. Stir in nutmeg.
- In a baking dish, layer béchamel sauce, lasagna noodles, ricotta cheese, sautéed greens, and Parmesan cheese. Repeat layers until ingredients are used.
- Finish with noodles topped with béchamel and Parmesan.
- Cover with foil and bake for 25 minutes; remove foil and bake for an additional 15-20 minutes until golden brown.
- Let cool slightly before slicing.
Nutrition
- Serving Size: 1 slice (approx. 200g)
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 50mg