Vegetable Lasagna With Sourdough White Sauce
You'll love vegetable lasagna with sourdough white sauce (aka béchamel sauce). This easy vegetable lasagna recipe has layers of noodles filled with a vegetable mixture of broccoli, carrots, mushrooms, and spinach held together with a creamy sourdough bechamel sauce.
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Equipment
- 9x13 baking dish
- medium saucepan
- whisk
- Cutting Board
- sharp knife
Ingredients
Sourdough White Sauce
- 85 g unsalted butter 6 tbsp
- 250 g sourdough discard 1 cup
- 2 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
- 976 g whole milk 4 cups
Lasagna
- 10 oz frozen spinach thaw and squeeze excess moisture
- 2 tbsp oil
- 1 large onion dice
- 3 cloves garlic mince
- ¾ cup carrots shred
- 8 oz baby Bella mushrooms slice
- 1 cup broccoli
- 3 cups shredded mozzarella cheese divided
- ½ cup shredded parmesan
Instructions
- Preheat the oven to 375°F/ 190°C.
Prepare the White Sauce
- In a medium saucepan over medium heat, warm 85 g (6 tbsp) butter, 2 tsp garlic powder, 1 tsp salt, and ½ tsp black pepper until the butter melts. Whisk in 250 g (1 cup) sourdough discard and cook over low heat until the sauce thickens, 2-4 minutes.
- Next, add half of the milk (488 g/ 2 cups) and whisk to incorporate to break up the thick paste. Add the remaining milk (488 g/ 2 cups) and continue to whisk until the sauce is silky smooth and coats the back of a spoon.
Prepare the Cheese Blend
- Combine 2 cups of shredded mozzarella and 1/2 cup of parmesan cheese in a bowl and set aside.
Prepare the Veggies
- Thaw and drain frozen spinach. Squeeze excess moisture out of the spinach, set aside.
- In a large skillet over medium heat, warm the olive oil. Once shimmering, add the garlic and yellow onion and saute for 5 minutes, until the edges start to caramelize. Next, add the carrots, mushrooms, broccoli, and salt. Cook, stirring every couple of minutes, until the veggies are golden on the edges, about 8 to 12 minutes. Stir in the drained spinach.
How to Layer Vegetable Lasagna
- Spread 1 cup sourdough white sauce evenly over the bottom of a 9" X 13" baking dish.
- Then add: Top the sauce with a layer of lasagna noodles. (snap the noodles to fit the pan, overlapping the edges as needed).
- Then, add the Vegetable Layer (instructions below)
- Add another layer of lasagna noodles
- Repeat the vegetable layer.
- Top with a final layer of noodles, a layer of white sauce, and the cheese blend.
The Vegetable Layer
- Spread 1 cup of bechamel sauce over the noodles.
- Layer 1/2 of the cooked vegetables over the creamy sauce.
- Then, sprinkle 1/2 cup shredded mozzarella cheese.
- Spread 1 cup of bechamel sauce over the cheese.
Bake
- Wrap a piece of aluminum foil over the top of the lasagna and bake for 40 minutes. Remove the foil lid and bake for 10 minutes, or until the cheese turns golden brown.
- Remove from oven and let the lasagna cool for 15 to 20 minutes before serving.
Notes
To make a regular white sauce, replace sourdough discard with ½ cup flour.
How To Store Healthy Vegetable Lasagna with White Sauce
Allow the lasagna to cool to room temperature. Then, cover the top of the baking dish with plastic wrap or place the leftover vegetable lasagna in an airtight container and refrigerate it for up to five days. Nutrition information is automatically calculated, so it should only be used as an approximation.Nutrition
Calories: 343.5kcalCarbohydrates: 14gProtein: 16.2gFat: 25.7gSaturated Fat: 13.6gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 8.1gTrans Fat: 0.4gCholesterol: 70.7mgSodium: 642.8mgPotassium: 582.8mgFiber: 2.3gSugar: 8.6gVitamin A: 6976.8IUVitamin C: 14.2mgCalcium: 432.3mgIron: 1.2mg
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