📖 Instructions

1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish. Don't skimp on the greasing; nobody likes stuck-on lasagna!
2. Make the Pepper Jack Cheese Sauce: In a large saucepan, melt 2 tablespoons of butter over medium heat. Once melted, whisk in 2 tablespoons of all-purpose flour and cook for 1-2 minutes, stirring constantly, to form a roux. This is where the magic happens! Gradually whisk in 2 cups of milk. Keep whisking—it's crucial to avoid lumps. Bring the mixture to a simmer, then reduce heat to low. Stir in 1.5 cups of shredded Pepper Jack cheese, 1/4 teaspoon of salt, and a pinch of black pepper. Stir until the cheese is melted and the sauce is smooth and creamy. Mmm, cheesy goodness!
3. Prepare the Zucchini Noodles: Zucchini noodles can be tricky. If you have a spiralizer, use it! If not, use a vegetable peeler to create long, thin ribbons. You'll need about 3 medium zucchini. Sauté the zucchini noodles in olive oil for a couple of minutes until slightly softened. Dont overcook them; we still want some texture!
4. Layer the Lasagna: Spread a thin layer of the cheese sauce on the bottom of your prepared baking dish. Layer half of the zucchini noodles over the sauce. Sprinkle half of a 15-ounce can of drained and rinsed cannellini beans over the zucchini. Add a layer of cheese sauce, more zucchini, and the remaining beans. Top with the remaining cheese sauce. Sprinkle with additional cheese if desired—because why not?
5. Bake: Bake for 25-30 minutes, or until the top is golden brown and bubbly. If the top starts browning too quickly, loosely cover with foil.
6. Cool slightly before serving. This lasagna is amazing warm, but it’s also fantastic at room temperature. Enjoy!