Yield:
N/A
Prep Time:
10 – 15 Minutes
Cook Time:
1 Hour 10 Minutes
Category
Lunch + Dinner
ingredients
4 tablespoons unsalted butter
⅓ cup all purpose flour
3 cups milk of choice, warmed
I used unsweetened almond.
3 cups shredded lite mozzarella cheese, divided
½ cup shredded gruyere cheese
¼ cup shredded parmesan
⅛ teaspoon ground nutmeg
16 ounce container part skim ricotta cheese
1 egg
2 tablespoons finely chopped sage, divided
1 medium zucchini, sliced into ¼” slices
About 2 cups.
1 medium yellow squash, sliced into ¼” slices
About 2 cups.
1 medium skinny sweet potato, sliced into ¼” slices
About 2 cups.
½ teaspoon onion powder
½ teaspoon garlic powder
12 lasagna noodles
I used chickpea.
salt and pepper to taste
directions
Step 1:
Preheat the oven to 400°F. Place sliced zucchini, squash, and sweet potatoes onto sheet pans in a single layer this will ensure even roasting (I used 3 sheet pans)
Step 2:
Spray veggies with pan spray of choice and then season with salt, pepper, onion powder, and garlic powder. Mix around so all veggies are seasoned well. Roast in oven for 25 minutes.
Step 3:
While the veggies are roasting, get working on the cheese sauce. Warm the milk in a microwave, then set aside as you will use this shortly.
Step 4:
In a large skillet melt the butter over medium heat. Sprinkle in the flour and whisk it in until it is incorporated into the butter. Keep whisking and cook until the color starts to darken – this should take about 3 - 4 minutes.
Step 5:
Slowly add in the warmed milk whisking continuously to avoid clumps. Continue stirring and cook until the sauce thickens, about 10 minutes.
Step 6:
Lastly, whisk in ¼ cup of mozzarella, the Gruyere, parmesan cheese, and nutmeg. Season with salt and pepper. Mix well to incorporate the cheeses and seasonings. Remove from heat and set aside.
Step 7:
For the filling, combine the ricotta, 1 ½ cups of mozzarella, egg, 1 tablespoon of sage, and 1 teaspoon salt and a few cracks of black pepper. Mix well and set aside. The veggies should be finished roasting at this point. Now to assemble.
Step 8:
Spray a 9 x 13" baking dish with pan spray. Ladle in about ½ - ¾ cup of the cheese sauce to cover the bottom of the dish. Add 3 lasagna noodles, then add ⅓ of the ricotta filling - spreading evenly to cover noodles.
Step 9:
Next add ⅓ of the mixed roasted veggies, then a bit more of the cheese sauce and repeat two more times.
Step 10:
Top with the 3 remaining lasagna noodles, add more cheese sauce, and the last of the mozzarella and sage.
Step 11:
Cover with foil and bake for 30 minutes until bubbly, then uncover and cook for an additional 10 - 15 minutes until the top is golden brown.