Directions
- 1Sauté minced garlic in butter for 1 minute. Add sliced leeks and sauté for 2-3 minutes. Add zucchini and sauté for another 2-3 minutes.
- 2Add frozen spinach, broccoli, salt, pepper, and oregano. Sauté until veggies are tender and most of the liquid has evaporated. Set aside.
- 3In a pot, melt butter and add flour, whisking constantly for 1 minute. Gradually pour in milk, whisking until fully incorporated.
- 4Once all milk is added, turn heat to medium-high and whisk until the white sauce bubbles and thickens. Add salt, pepper, nutmeg, cayenne, and parmesan. Turn off heat.
- 5In a 9x13 inch dish, spread a thin layer of white sauce, then layer with noodles, half of the veggie mixture, parmesan cheese, and white sauce. Repeat layers.
- 6Top with remaining noodles, parmesan, mozzarella, and fresh basil.
- 7Cover with foil and bake for 50 minutes, then uncover and bake for 15 more minutes until golden brown and bubbly. Let it set for 5 minutes before enjoying.
Ingredients
- 7 Tbsp Butter
- 3 cloves Garlic
- 1 large Leek
- 2 medium Zucchinis
- 16 oz Frozen Chopped Spinach
- 16 oz Frozen Chopped Broccoli
- 2 tsp Kosher Salt
- 1.5 tsp Pepper
- 1 tsp Oregano
- 6 Tbsp Flour
- 6 cups 2% Milk
- 1 dash Cayenne Pepper
- 0.25 tsp Nutmeg
- 1.5 cups Grated Parmesan
- 1 package Oven Ready (No Boil) Lasagna Noodles
- 1 cup Shredded Mozzarella
- 0.25 cup Fresh Basil Leaves
Equipment
large panpot9"x13" baking dishwhiskfork
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