Adapted from a Martha Stewart recipe, this vegetarian lasagna uses a creamy béchamel sauce, three cheeses, and a combination of spinach and zucchini to replace the traditional meat. Use our fresh, local spinach and it’s just heavenly!Print
- Category: Main Dish
- 2 lbs fresh spinach, washed and stems removed
- 1 small yellow onion, diced
- ¼ cup olive oil
- 2 ½ tsp. salt
- 4 Tbs. unsalted butter
- ¼ cup all-purpose flour
- 1 qt. milk
- 1 cup grated Parmesan
- ¼ tsp. nutmeg, freshly grated if possible
- ¼ tsp. ground black pepper
- 2 medium zucchini (about 1 lb.), in ¼ inch lengthwise slices
- 8 oz. no-boil lasagna noodles
- 6 oz. shredded mozzarella cheese
- 1/3 cup grated Pecorino Romano
- Preheat oven to 375°.
- Heat 1 Tbs. oil in a large pot over medium heat. Add onions and cook, stirring occasionally, until translucent– about 2 minutes. Add the spinach (a few handfuls at a time) with 1 tsp. salt. Cook on medium-high heat, stirring frequently, until all spinach is wilted– 5 to 6 minutes. Transfer to a strainer and press the spinach to remove as much liquid as possible.
- Melt butter over medium-high heat in a medium saucepan. Add the flour and cook, whisking constantly until golden brown but do not let it burn- about 1 minute. Add the milk and continue whisking until the milk just begins to boil and becomes slightly thicker. Remove from heat and stir in the Parmesan, nutmeg, 1 tsp. salt, and black pepper. Cover the surface with plastic wrap and set aside. This will be your béchamel sauce.
- Heat the remaining 3 Tbs. oil in a large skillet over medium-high heat and fry the zucchini, turning once, until golden brown on both sides- 3 to 5 minutes per side. Transfer to a paper towel-lined plate to drain and sprinkle with the remaining ½ tsp. salt.
- Spread 1 cup béchamel along the bottom of a 9×13 baking dish. Place 1/3 of the noodles over béchamel in a single, overlapping layer. Top with 1 cup béchamel and half of the spinach. Repeat with a second layer of noodles, béchamel, and spinach. Top with remaining noodles, remaining béchamel, zucchini, mozzarella, and Pecorino Romano. Cover with foil and bake 45 minutes. Remove foil and continue baking until cheese is golden in places and lasagna is bubbling along the edges, about 15 minutes.
- Remove lasagna from oven and let stand 20 minutes before slicing and serving.