4tbspbutterI use Vital Farms which is sold at Rollin' Oats.
4tbspall purpose flour
2cupsmilk
1tspsalt
1/2tspblack pepper
1tspgarlic powder(optional - for an added punch of garlic)
Lasagna & Assembly
16ozlasagna noodlesA no-boil option is the way to go in my opinion.
8ozmascarpone
8ozmozzarellaFresh - chopped/torn into 1" pieces
2cupsParmesanGrated. Plus more for serving
8ozcrimini mushroomsRoughly chopped
4large carrotsPeeled and chopped
1white onionDiced
1red bell pepperRoughly chopped
1green bell pepperRoughly chopped
5ozbaby spinach
fresh mint(optional, for garnish)
1tbspgood olive oilPlus more for serving (optional)
Instructions
Bechamel
Melt butter in a pot or dutch oven over medium heat.
As soon as the butter has melted whisk in the flour until a thick paste-like substance is formed.
Slowly whisk in the milk 1/2 cup at a time until a creamy sauce begins to formulate. Add in salt, pepper and garlic and remove bechamel from the heat. Cover and set aside until ready to use - slightly warm on the stove before incorporating into the lasagna.
Lasagna & Assembly
Preheat oven to 400F. Heat a large skillet with olive oil over medium heat. Add in all of the chopped and prepared vegetables, season with salt and pepper and cook until veggies begin to slightly soften - 4-5 minutes. Remove from heat and set aside.
To assemble our lasagna, begin by ladeling 1/3 of the bechamel sauce into a baking dish - evenly disperse to cover the dish.
Next, lay four lasagna noodles side-by-side in the dish on the bechamel sauce. Spoon 1/3 of the cooked vegetables, followed by 1/3 of the baby spinach on top of the noodles.
Now for the cheese. Dollop/spread 1/3 of the mascarpone as best as you can on top of the vegetables. Then, 1/3 of the mozzarella chunks.
Parmesan is next and don't be shy with it, use 1/3 of the grated amount.
Repeat steps two more times for a total of three loaded layers.
Cover with foil and bake for 45 minutes. Remove foil and then bake for another 25.
Remove from oven, tent with foil and allow to cool for 20 minutes or so before eating. Serve with more parmesan, olive oil and fresh mint.
Nutrition Facts
Lasagna Primavera
Amount Per Serving
Calories 800Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 23g144%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 101mg34%
Sodium 1249mg54%
Potassium 782mg22%
Carbohydrates 74g25%
Fiber 4g17%
Sugar 10g11%
Protein 39g78%
Vitamin A 4104IU82%
Vitamin C 49mg59%
Calcium 806mg81%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.