This Broccoli and Mushroom White Lasagna is a delicious vegetarian lasagna packed with some of your favorite ingredients. This vegetable lasagna is just as satisfying as your traditional Italian meat lasagna!
Even though we moved into our neighborhood just over one year ago, we are not the newest ones there. We have three neighbors surrounding us that moved in last summer, so we’ve been getting to know each of them over time. One family is certainly a fun favorite, as they have two boys surrounding the ages of my two boys. Match made in heaven, and a definite answer to prayer!
Another family right next to us is a single Indian man with two young daughters. Judah loves playing outside with the girls when they get home from school. The dad is the nicest guy and even invited us over, very randomly, one evening to sample some Indian food he was cooking up in his kitchen. During this visit, he showed us his spice drawer where he stores his homemade spices…I was very impressed!
We want to have this family over for dinner, but I learned that because of their Hindu religion, they are vegetarian. (So is our 14-year old babysitter who lives across the street!) Anyway, for this reason and many others, I want to try and gain a larger collection of vegetarian main dish recipes that I am excited to serve. This Broccoli and Mushroom White Lasagna is a great one to keep for this very reason.
What are some of your favorite vegetarian dishes?
Broccoli and Mushroom White Lasagna
- 1/3 cup all-purpose flour
- 3 1/2 cups milk
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon nutmeg
- 3/4 cup grated Parmesan cheese , divided
- 1 container (15 oz.) ricotta cheese (reduced-fat is fine)
- 1 egg
- 2 heads broccoli , washed and dried, cut into florets
- 10 ounces sliced mushrooms
- 12 traditional lasagna noodles
- 2 cups shredded Mozzarella (reduced-fat is fine)
- Preheat your oven to 350 degrees F. Grease a 13x9-inch baking pan with nonstick spray; set aside.
- In a large saucepan, whisk together the flour and 1 cup of the milk until smooth. Mix in the remaining 2 1/2 cups milk and heat over medium heat until it comes to a boil. Allow to boil for 3 minutes, whisking constantly and scraping the bottom of the pan to avoid burning. Once thickened, remove pan from the heat. Whisk in the salt, pepper, nutmeg and 1/2 cup of the Parmesan cheese; set aside.
- In a small bowl, mix together the ricotta cheese and egg; set aside.
- Bring a large pot of lightly salted water to a boil. Drop in the broccoli florets and let cook for 4 minutes, adding the mushrooms during the last minute. Use a slotted spoon to transfer the broccoli and mushrooms to a bowl. In the same pot of boiling water, cook the lasagna noodles following the package directions. Drain.
- Working quickly, assemble the lasagna. Spread 1/2 cup of the warm cheese sauce in the bottom of the greased pan. (If a film has developed over the top of the cheese sauce in the pan, whisk until smooth again.) Layer 3 lasagna noodles over the sauce, then evenly spread the ricotta mixture over top. Layer 3 more lasagna noodles, then spoon on the broccoli and mushrooms. Pour 2 cups of the sauce over top the vegetables, then sprinkle with 1/2 cup Mozzarella. Layer 3 more noodles, then top with the remaining 1 1/2 cups of Mozzarella then one more layer of 3 noodles. Evenly spread the remaining sauce over top (about 1 cup) then sprinkle with the remaining 1/4 cup of Parmesan.
- Cover the pan with foil and bake for 30 minutes. Remove the foil and bake an additional 15 minutes, or until the top is golden and bubbly hot. Remove pan from the oven and let sit for 10 minutes before serving.
- Recipe Source: Family Circle Magazine, January 2012