This type of lasagne is so easy and perfect if your craving lasagne, but don't have time to make a layered lasagne. The original idea comes from Giada De Laurentiis and can be easily found by googling. Her recipe uses traditional lasagne ingredients, this one uses my go to vegetarian white pasta sauce for a vegetable white lasagne version.
Sheet Pan Vegetable Lasagne With White Sauce
8 lasagne pasta sheets
4 tablespoons butter or 2 tablespoons butter with 2 tablespoons olive oil
2 tablespoons flour
1 cup vegetable broth
1 cup milk
2 cloves garlic, minced
1/2 teaspoon Italian Herb Mix (recipe can be found here: Italian Herb Mix) or store bought Italian seasoning mix
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups (8 ounces) shredded mozzarella cheese, divided
1/4 cup finely grated parmesan cheese, plus a tablespoon for the top
2 cups frozen broccoli
Generous handful of fresh spinach
2-4 fresh basil leaves, depending on size, cut into strips (chiffonade) and divided
About 8 grape tomatoes, halved
Preheat oven to 350ºF. Grease a 15"x 10-3/4" sheet pan with olive oil; set aside. Prepare lasagne noodles according to package instructions, separate cooked noodles and set aside. In a large sauté pan, melt butter or butter with olive oil over medium heat. Once butter is melted, whisk in flour and cook for one minute while stirring constantly. Slowly whisk in vegetable broth and milk. Add garlic, Italian Herb Mix, salt, and pepper and continue cooking until sauce thickens. Stir in one cup mozzarella cheese and parmesan cheese until cheese is melted. Add broccoli, spinach, and 1/2 of the fresh basil strips and stir just until well combined; remove from heat. Using kitchen sheers, cut lasagne noodles into roughly 2 inch pieces, directly into sauce; stir until noodles are well coated with sauce. Turn mixture into prepared sheet pan, top with remaining mozzarella cheese, parmesan cheese, and grape tomato halves. Addition Italian Herb Mix can be sprinkled on top if desired. Bake for 15-20 minutes, or until nicely browned on top. Sprinkle with remaining basil strips before serving.
Makes 3-4 servings
Enjoy
