Easy White Sauce Veggie Lasagna

Prep time: 10min
Total time: 80min
Serves: 10
1
large box (1 lb/500 g) baby spinach
3 tbsp
butter
45 mL
¼ cup
all-purpose flour
60 mL
½ tsp
salt
2 mL
¼ tsp
pepper
1 mL
4 cups
milk
1 L
⅛ tsp
nutmeg
0.5 mL
1 pkg
fresh lasagna noodles
360 g
1 cup
shredded mozzarella cheese
250 mL
1 cup
grated Parmesan cheese
250 mL
4
zucchini, sliced lengthwise into 1/4-in. (5-mm) thick strips
Per serving (1/10 recipe):
calories
290
fat
13 g
saturated fat
7 g
carbs
30 g
sugar
7 g
protein
17 g
cholestrol
60 mg
fibre
3 g
sodium
530 mg

Directions

  1. Preheat oven to 350°F (180°C). Place spinach in large colander in sink. Bring 6 cups (1.5 L) water to boil in a kettle. Pour boiling water over spinach, drain and cool.

  2. Meanwhile, in large saucepan, make white sauce by melting butter over medium heat; whisk in flour, salt and pepper. Cook, whisking constantly, 1 to 2 min., or until mixture turns pale golden and is texture of scrambled eggs. Gradually whisk in milk until sauce is smooth. Bring just to a boil then immediately reduce heat to low. Simmer 5 to 7 min., stirring often, until sauce thickens. Remove from heat. Whisk in nutmeg.

  3. Arrange a layer of lasagna noodles in the bottom of lightly greased 13 x 9-in. (3 L) baking dish, cutting noodles to size if necessary. Top with about 3/4 cup (175 mL) white sauce and ¼ cup (60 mL) each mozzarella and Parmesan. Arrange ⅓ of the zucchini strips over the cheese. Cover zucchini layer with ⅓ of the spinach. Repeat layering process two more times, finishing with a layer of lasagna noodles topped with remaining white sauce and cheese. Bake until lasagna is golden brown and bubbling, about 45 to 50 min. Let stand 10 min. before slicing.