Healthy Creamy Lasagna with White Sauce, Cheese, and Vegetables

Preheat your oven to 190°C. Cook the lasagna noodles according to the package instructions, then drain and set aside.

In a large skillet, heat the olive oil on medium heat. Add onion and minced garlic, sauté until fragrant and translucent.

Add the diced zucchini, red bell pepper, mushrooms, and spinach to the skillet. Cook for about 5 minutes or until the vegetables are tender. Season with salt and pepper to taste. Set aside.

In a separate saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 1 minute.

Gradually pour the milk into the saucepan while whisking continuously. Cook until the sauce thickens, about 5 minutes. Lower the heat and stir in half of the Parmesan cheese, salt, and pepper.

In a large baking dish, spread a thin layer of white sauce at the bottom. Place a layer of lasagna noodles on top, followed by a layer of the vegetable mixture. Spread a layer of ricotta cheese over the vegetables then sprinkle with mozzarella cheese. Repeat the layers until all ingredients are used, finishing with a layer of white sauce and Parmesan cheese.

Cover with foil and bake for 25-30 minutes. Remove, uncover, and bake for an additional 10-15 minutes until the top is golden brown and bubbling.

Allow the lasagna to cool for a few minutes before serving. Garnish with fresh basil leaves.

Serve hot and enjoy your delightful lasagna with white sauce!