A delightful vegetarian lasagna featuring a creamy herb sauce and a medley of fresh vegetables.
Preheat your oven to 350°F (175°C) and grease a baking dish.
Greasing the dish prevents sticking and makes cleanup easier.
Cook the lasagna noodles according to the package instructions. Drain and set aside.
Avoid overcooking the noodles to keep them firm for layering.
In a skillet, sauté the zucchini, carrots, and broccoli florets until tender. Set aside.
Cook the vegetables in batches if needed to ensure even cooking.
In a mixing bowl, combine the ricotta cheese, spinach, and half of the basil and parsley. Mix well.
Mixing the herbs with the cheese enhances the flavor profile.
In a saucepan, heat the milk over medium heat. Gradually whisk in the flour, salt, and pepper until the sauce thickens. Stir in the remaining basil and parsley.
Whisk continuously to avoid lumps in the sauce.
Spread a thin layer of the cream sauce on the bottom of the baking dish. Layer with noodles, cheese mixture, sautéed vegetables, and mozzarella cheese. Repeat layers, ending with a layer of sauce and a sprinkle of parmesan cheese.
Press each layer gently to compact the lasagna for even baking.
Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes until the top is golden and bubbly.
Letting the lasagna bake uncovered at the end adds a nice crust.
Allow the lasagna to rest for 10 minutes before slicing and serving.
Resting helps the layers set, making it easier to serve.
