AuthorFoodieblissCategoryEntreesPreheat oven to 350F.
In a large, nonstick pan, heat the olive oil. Add the mushrooms and sauté until mushrooms are well browned. Add the onion, garlic, basil and sauté until onion turns translucent. Add the broccoli and cook just until broccoli is fragrant, about 5-7 minutes.
In a medium mixing bowl, combine the mushroom-broccoli mixture with the ricotta cheese. Season well with salt and pepper and set aside.
In a medium saucepan, heat the butter and flour, over medium-high heat, whisking until smooth. Slowly whisk in the milk and cook, stirring constantly, 7-8 minutes until thickened. Season with a pinch of salt and set aside.
Bring a large pot of water to a boil. Add salt and a tbsp of oil (to prevent the noodles form sticking). Cook the lasagna noodles until just done, 8-10 minutes. Remove from heat. Drain and rinse with cold water so pasta is cool enough to handle.
Ladle 1/2 cup béchamel (the thickened white sauce) in a 13x9 baking dish sprayed with cooking spray. Lay out your lasagna noodles on a clean surface. Divide veggie-ricotta mixture over the pasta, spreading in a layer. Roll up each noodle and place in the baking dish. Ladle the rest of the béchamel over the lasagna rolls and top each with shredded mozzarella.
Cover baking dish loosely with foil. Bake for 45 minutes until top is lightly browned. Sprinkle with chopped parsley and serve.
Ingredients
Directions
Preheat oven to 350F.
In a large, nonstick pan, heat the olive oil. Add the mushrooms and sauté until mushrooms are well browned. Add the onion, garlic, basil and sauté until onion turns translucent. Add the broccoli and cook just until broccoli is fragrant, about 5-7 minutes.
In a medium mixing bowl, combine the mushroom-broccoli mixture with the ricotta cheese. Season well with salt and pepper and set aside.
In a medium saucepan, heat the butter and flour, over medium-high heat, whisking until smooth. Slowly whisk in the milk and cook, stirring constantly, 7-8 minutes until thickened. Season with a pinch of salt and set aside.
Bring a large pot of water to a boil. Add salt and a tbsp of oil (to prevent the noodles form sticking). Cook the lasagna noodles until just done, 8-10 minutes. Remove from heat. Drain and rinse with cold water so pasta is cool enough to handle.
Ladle 1/2 cup béchamel (the thickened white sauce) in a 13x9 baking dish sprayed with cooking spray. Lay out your lasagna noodles on a clean surface. Divide veggie-ricotta mixture over the pasta, spreading in a layer. Roll up each noodle and place in the baking dish. Ladle the rest of the béchamel over the lasagna rolls and top each with shredded mozzarella.
Cover baking dish loosely with foil. Bake for 45 minutes until top is lightly browned. Sprinkle with chopped parsley and serve.