First, you need to accept that this lasagna is not trying to be a farmers market salad. It’s soft, it’s squishy, and the veggies are practically hiding in a sea of cheese. And that is perfect.
For the veggies, I use a bag of frozen mixed vegetables. Don’t judge me. The original uses carrots, green beans, and peas all mushed together. It’s the easy button of the vegetable world.
I also add a block of frozen chopped spinach, thawed and squeezed dry. You have to squeeze it like you’re wringing out a dishrag. If you don’t, your lasagna will swim in green sadness.
The Sauce That Forgets It's Healthy
The real secret is the creamy sauce. It’s not a heavy béchamel; it’s more like a cheater’s alfredo. You melt butter, whisk in flour, and then add milk and a ton of grated Parmesan.
Don't be shy with the salt and garlic powder. The store-bought version is salty in a way that makes you nod and say, “Ah, that’s the stuff.” If you want to be extra, add a splash of heavy cream to make it sing.
You'll also need a basic marinara sauce. Grab your favorite jar, or use the one you keep behind the canned tomatoes for emergencies. No one is checking your credentials here.
