Description
This Harvest Veggie Lasagna with Pumpkin Bechamel is a comforting and flavorful twist on a classic dish. Layers of lasagna noodles, spinach, zucchini, bell pepper, mushrooms, ricotta, and mozzarella cheese are topped with a creamy pumpkin bechamel sauce.
Ingredients
Scale
Main Ingredients:
- 9 lasagna noodles
- 2 cups spinach, chopped
- 1 zucchini, sliced
- 1 bell pepper, diced
- 1 cup mushrooms, sliced
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1 cup pumpkin puree
Bechamel Sauce:
- 1 cup milk
- 2 tablespoons butter
- 2 tablespoons flour
- 1 teaspoon nutmeg
- Salt and pepper to taste
Instructions
- Cook the lasagna noodles: Boil a large pot of water, add the lasagna noodles, and cook until al dente. Drain and set aside.
- Prepare the vegetables: In a skillet, sauté the spinach, zucchini, bell pepper, and mushrooms until tender. Set aside.
- Make the pumpkin bechamel: In a saucepan, melt butter, stir in flour, add milk, pumpkin puree, nutmeg, salt, and pepper. Cook until thickened.
- Assemble the lasagna: Layer lasagna noodles, vegetables, ricotta, mozzarella, and pumpkin bechamel sauce in a baking dish. Repeat layers.
- Bake: Cover with foil and bake in a preheated oven until bubbly and golden.
- Serve: Let it cool slightly before slicing and serving.
Notes
- You can add additional vegetables like carrots or kale for extra flavor and nutrition.
- To make it vegan, use dairy-free ricotta and mozzarella cheese alternatives.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 30 mg