VEGETABLE LASAgna WITH WHITE SAUCE

This vegetarian lasagna is an easy way to get kids excited about eating vegetables! Vegetables sandwiched between delicious pasta and tossed in a creamy white sauce come out deliciously delicious.
3 BLOCK
▢1/2 KAMAN Total
▢3 Young Block
▢1 Block
▢1 Block Basilica
▢2 BLOCK RIGHT Mozzarellakaas
ARSPETERSELIE
SAUS:
▢4 TAZ SPEPER WRITER
▢4 DAVING UN
▢3 cups whole milk
▢1 cup grated Parmesan cheese
bottomSalt and pepper to taste

INSTRUCTIONS

To prepare the vegetables:
Preheat the oven to 375° F.
Apply Bring plenty of salted water to boil for cooking.
Add 1 tablespoon of olive oil to a pan over medium heat and let it heat. Add the spinach and cook, stirring occasionally, until it wilts. Drain the spinach from the pan and place it in a colander. Use a wooden spoon to squeeze out excess moisture. Put aside.
Heat the remaining 2 tablespoons of oil in the same way. Add zucchini, pumpkin, peppers and carrots. Cook over medium heat until the vegetables soften, 4-5 minutes. Add the garlic, dried thyme, dried basil and salt and pepper and cook for another 1-2 minutes. Squeeze excess water from the herbs and set aside.
To make the white sauce:
To make the white sauce, melt the butter in a small saucepan over medium heat. Add the flour and whisk constantly until a roux forms. Reduce heat to low/medium.
Add the milk slowly, stirring to prevent curdling. Continue whisking until the mixture thickens.
Mix grated Parmesan cheese until soft. Add salt and pepper and remove from the stove.
While the white sauce is cooking, heat the pan according to the package instructions and strain well.
To make the lasagna:
Spread a thin layer of white sauce on a greased 9×13 baking pan.
Place a layer of cooked lasagna on top of the white sauce.
Add half of the spinach and sauteed vegetables to the noodles, then add white sauce and 1/4 of the mozzarella cheese.
Repeat on the next line.
Add the last half of the noodles, white sauce and half of the shredded mozzarella on top of the white sauce.
Cover the baking tray with aluminum foil and bake in the preheated oven for 30 minutes.Remove the pastries and bake for another 15-20 minutes or until the cheese is golden brown and bubbly.
Let the lasagna rest for 10 minutes before sprinkling with parsley and cutting into 9 pieces.
TIPS AND NOTES:
It is best to use a mandolin slicer to cut yellow squash and zucchini as this will give you a nice even cut. If you choose not to do this, try to keep the pieces even. This will help everything cook properly.
Let the white sauce cool slightly before adding it to the lasagna. It will thicken slightly after cooling. It should be like a shell before the connection is established. It should be light enough to spread easily, but not so runny that it resembles milk.
Be sure to squeeze excess water from spinach and sautéed vegetables. There will still be plenty of juice remaining during cooking, but we want to prevent it from becoming too watery.
Nutritional Values:
Servings: 1 portion Calories: 358 kcal (18%) Carbohydrates: 32 g (11%) Protein: 17 g (34%) Fat: 18 g (28%) Saturated fat: 10 g (63%) Saturated fat: 1 g fat Saturated fat: 5 g Trans fat: 0.2 g Cholesterol: 50 mg (17%) Sodium: 423 mg (18%) Potassium: 449 mg (13%) Fiber: 2 g (8%) Sugar: 7 g (8%) Vitamin A: 3174 IU (63%) Vitamin C: 28 mg (34%) Calcium: 393 mg (39%) Iron: 1 mg (6%)