Loaded Veggie White Lasagna with Broccoli and Spinach
By Felix Grant
Servings
4
Level
Medium
Buy small broccoli florets with plenty of cut edges‚ as they roast in 15 minutes while picking up charred bits that hold up well with the white sauce․ This loaded veggie white lasagna features wavy noodles that are accompanied by a thick milk sauce sitting beneath a bubbling topping of mozzarella and Parmesan․ I prefer smaller pieces located over here․
I heat the whole milk before it combines with the roux in the pot․ I then whisk constantly as it goes in‚ while I cook the butter with the flour for 1 to 2 minutes over medium heat until lightly toasted․ I simmer the mixture until the sauce beautifully coats onto the back of a spoon․ The saucepan stays over medium-low heat‚ while you'll keep the milk moving through the roux with the whisk at hand․
Begin by building the layers in the ceramic dish with the sauce at first․ Next‚ please add 3 to 4 noodles that are generously topped with the cooked vegetables along with cheese‚ then kindly repeat this process until all of the ingredients are utilized‚ while saving the remaining sauce for the top noodle layer․ The curled edges slightly peek around the outer sides of the frame․ I enjoy watching them when the pan arrives at the table․
Bake in the 9×13-inch (23×33 cm) rectangular ceramic pan․ Cover it loosely with foil for 25 minutes and then uncover it for 15 to 20 minutes․ The cheese should bubble nicely and the Parmesan should blister well‚ while I take pleasure in enjoying a few darker blisters of Parmesan․ Let it rest on the board before slicing․ Then‚ serve it with a cucumber-mozzarella salad or alongside warm sourdough-discard focaccia․
Why you'll love this recipe
- Small broccoli florets retain their roasted edges throughout baking‚ while the layers of the vegetable do not disappear into the sauce during cooking․
- Whole milk along with Parmesan creates a thick white sauce that clings to the wavy noodles with their curled edges․
- A full 5 ounces of spinach goes in after its moisture is pressed out of from it․ This action happens before it actually gets to the baking dish․
- The zucchini simmers in within another pot for 5 minutes․ Its components remain separate from the noodles throughout cooking․
- Fresh parsley along with cracked black pepper is added after baking on a green finish over the cheese-covered top․
Ingredients
- •2 cups small broccoli florets (180 g)
- •2 tbsp olive oil (30 ml, divided)
- •1 tsp kosher salt (5 g, plus pinches for broccoli and bechamel)
- •1 medium zucchini (about 1 1/2 cups or 200 g, diced)
- •3 cloves garlic (minced)
- •5 oz fresh spinach leaves (140 g)
- •12 wavy lasagna noodles
- •4 tbsp unsalted butter (56 g)
- •¼ cup all-purpose flour (30 g)
- •3 cups whole milk (710 ml, slightly warmed)
- •2 ½ cups mozzarella cheese (250 g, freshly shredded)
- •1 cup Parmesan cheese (100 g, grated)
- •2 tbsp fresh green parsley (10 g, chopped)
- •½ tsp cracked black pepper (1 g, for garnish)
Instructions
- 1
Preheat the oven to 400°F (200°C). Toss the broccoli florets with 1 tbsp (15 ml) olive oil and a pinch of salt, spread on a baking sheet, and roast for 15 minutes until the edges are slightly charred and the broccoli is green.
- 2
Warm the remaining 1 tbsp (15 ml) olive oil in a large skillet over medium heat. Cook the diced zucchini for 5 minutes until tender, add the minced garlic and spinach, and cook only until the spinach wilts. Remove from the heat and drain excess liquid immediately.
- 3
Bring a large pot of generously salted water to a rolling boil. Cook the 12 wavy lasagna noodles according to the package instructions, usually about 8 to 10 minutes, until pliable but still al dente. Drain them and lay them flat on parchment paper.
- 4
Melt the butter in a heavy-bottomed saucepan over medium-low heat. Whisk in the flour and cook for 1 to 2 minutes until lightly toasted. Gradually whisk in the whole milk, simmer until the sauce coats the back of a spoon, and stir in a pinch of salt.
- 5
Spread a thin layer of bechamel in a 9×13-inch (23×33 cm) rectangular ceramic baking dish. Add 3 to 4 wavy noodles, more sauce, a portion of the roasted broccoli, zucchini, and spinach, then sprinkle with mozzarella and Parmesan. Repeat the layers until all ingredients are used, finishing with noodles and the remaining sauce.
- 6
Cover the top with the remaining mozzarella and Parmesan. Loosely cover the dish with aluminum foil without touching the cheese, then bake at 375°F (190°C) for 25 minutes. Remove the foil and bake for another 15 to 20 minutes, until the mozzarella bubbles and the Parmesan is blistered.
- 7
Remove the lasagna from the oven and rest it for 15 minutes. Sprinkle with chopped parsley and cracked black pepper, then serve in soft natural daylight against a neutral background.
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