Indulge in a culinary masterpiece that combines the flavors of Italy with the goodness of fresh vegetables – our exquisite vegetable lasagna with béchamel sauce. This delectable dish features layers of homemade lasagna sheets, a hearty vegetable filling, and a creamy, luscious béchamel sauce that ties all the flavors together. Each bite offers a symphony of textures, from the tender lasagna sheets to the crisp-tender vegetables and the velvety béchamel sauce. Whether you're a vegetarian seeking a satisfying main course or a meat-lover looking for a healthier alternative, this vegetable lasagna is sure to impress. With its vibrant colors, delightful aroma, and irresistible taste, it's a dish that will tantalize your taste buds and leave you craving for more.
Let's cook with our recipes!
VEGETABLE LASAGNA WITH WHITE SAUCE (OR BECHAMEL SAUCE)
Delicious vegetable lasagna recipe with white sauce. Lots of vegetables, a creamy white sauce, and cheese, a vegetarian lasagna can hardly get any better.
Provided by Adina
Categories Pasta and Rice
Time 1h20m
Number Of Ingredients 24
Steps:
- Peel and finely chop the shallots and the garlic. Keep separately.
- Clean the vegetables. Cut the carrots, bell peppers, zucchini into small cubes. Set aside in a bowl. Divide the broccoli into small florets and chop the broccoli stem into small cubes as well.If using mushrooms, wipe them clean with kitchen paper and slice them thinly. Set aside separated from the other vegetables.
- Defrost the peas.
- Cheese: Chop the mozzarella into cubes and grate the Parmesan. Set aside separately.
- Preheat the oven to 180 degrees Celsius/ 360 degrees Fahrenheit.
- Saute: Heat 2 tablespoons of olive oil in a large pan. Cook the shallots until translucent, about 2-3 minutes. Add the garlic and stir for 1 minute. Add the sugar and stir for another minute or until slightly caramelized.
- Add the chopped vegetables, except the mushrooms, and cook for about 8 minutes or until softer. Stir well a few times in between.
- Simmer: Add the chopped tomatoes, water, dried herbs, and lemon juice. Stir well, bring to a boil and simmer the sauce for about 10 minutes until slightly thickened.
- Fry mushrooms: In the meantime, cook the mushrooms if using. Heat the remaining oil in a pan and fry the mushrooms until golden and until all the juices they have released are evaporated.
- Melt the butter in a small saucepan. Sprinkle the flour on top and stir for 1 or 2 minutes until lightly golden. Slowly start adding the milk while whisking all the time to avoid the formation of clumps.
- Let the sauce simmer for 2 or 3 minutes while whisking or stirring continuously. Adjust the taste with nutmeg, salt, and pepper.
- Butter a rectangular casserole dish of about 30x20 cm/ 12x 8 inches. You should have 3 layers of noodles, and you should finish with a layer of Parmesan.
- White sauce: Place a few tablespoons of white sauce in the prepared casserole dish. Spread them all over the bottom of the dish.
- Pasta sheets: Add some lasagna sheets. I can use 3 sheets for each layer, but use as many as they fit in one layer without overlapping.
- Vegetable sauce: Cover with 1/3 of the vegetable sauce.
- Cheese: Add ½ of the mozzarella and 1/3 of the hard cheese on top. Cover with white sauce.
- Repeat twice. End with the last layer of grated hard cheese.
- Bake the lasagna in the preheated oven for 30-40 minutes or until bubbly and golden. Check if the noodles are cooked through by inserting a fork into the lasagna.
- Rest for about 10 minutes, cut into 12 squares, and serve with a green salad.
Nutrition Facts : ServingSize 2 squares, Calories 468 kcal, Carbohydrate 37 g, Protein 20 g, Fat 28 g, SaturatedFat 12 g, Cholesterol 62 mg, Sodium 973 mg, Fiber 6 g, Sugar 10 g, UnsaturatedFat 14 g
VEGETABLE LASAGNA WITH A THICK BECHAMEL SAUCE
Make and share this Vegetable Lasagna With a Thick Bechamel Sauce recipe from Food.com.
Provided by 2Bleu
Categories One Dish Meal
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 23
Steps:
- Preheat oven to 375°F In a medium bowl, mix cheese layer ingredients together well and set aside.
- VEGETABLES: In a large skillet, heat the onion and garlic over medium heat. Sauté until the onions are translucent. Add the zucchini and mushrooms. Saute until the water has evaporated from the zucchini. Add sliced tomatoes, tomato paste and seasonings. Cook to reduce and thicken. Set aside.
- BECHAMEL: Melt the butter in a medium saucepan over medium heat. Whisk in the flour slowly until the roux, whisk or stir for about 1-2 minutes.
- Add the milk slowly while whisking constantly to avoid lumps. Cook over medium heat for about 5 minutes until the béchamel comes to a medium thickness (soft paste texture) Remove from heat and rest 2 minutes, stirring occasionally, to cool slightly. While whisking, slowly add the eggs a little at a time until incorporated well.
- ASSEMBLY: To a 9x13 pan, Spread a thin layer of Bechamel sauce into the bottom of the lasagna pan. Place a layer of cooked lasagna sheets, cut to fit into the pan if necessary. Add a thin layer of cheese mixture, then some spinach, followed with a vegetable layer. Repeat.
- Continue layering in this manner until ingredients are used up. Pour the remaining Bechamel sauce over top. Bake for 40-45 minutes or until bubbly. Let stand for 10-15 minutes before slicing.
Nutrition Facts : Calories 430.1, Fat 19.4, SaturatedFat 11.6, Cholesterol 89.9, Sodium 561.3, Carbohydrate 41.2, Fiber 2.6, Sugar 6, Protein 23
VEGETABLE LASAGNA WITH BECHAMEL
Make and share this Vegetable Lasagna With Bechamel recipe from Food.com.
Provided by Barb G.
Categories One Dish Meal
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- For Vegetables set colander in large bowl.
- Add eggplant; toss with generous amount of salt.
- Let stand for about 30 minutes.
- Heat oil in heavy large pot over medium-high heat.
- Add onion, celery and carrot.
- Sauté until onion is translucent, about 8 minutes.
- Add eggplant, potatoes, pepper, zucchini and broth.
- Cover and cook 5 minutes, stirring once.
- Uncover and cook until vegetables are tender, stirring often, about 10 minutes longer.
- Season with salt and pepper.
- For Sauce: Melt butter in large sauce pan over medium heat.
- Whisk in flour.
- Whisk 2 minutes.
- Gradually whisk in milk.
- Cook until mixture comes to a boil, Whisking often,about 15 minutes.
- Remove from heat.
- Season with salt and pepper.
- Preheat oven 375°F.
- Lightly butter 13x9x2-inch glass baking pan.
- Cook Lasagna noodles in large pot of boiling water until tender but still firm to bite.
- Drain; rinse under cold water.
- Spoon 1 cup of sauce over bottom of dish.
- Arrange 5 lasagna noddles atop sauce, overlapping slightly.
- Spoon half of vegetables over noodles.
- Spoon 1 1/2 cups sauce over veggies.
- Sprinkle 3/4 cup parmesan cheese over sauce.
- Repeat layering one time.
- Top with 5 lasagna noodles.
- Spoon remaining sauce over noodles.
- Top with remaining Parmesan cheese (Can be made one day ahead and then cover and chill).
- Bake lasagna uncovered on center rack until sauce is bubbling, about 30 minutes (45 minutes if previously chilled).
Nutrition Facts : Calories 803.3, Fat 37.2, SaturatedFat 18.8, Cholesterol 84.1, Sodium 903.7, Carbohydrate 84.8, Fiber 8.1, Sugar 17.7, Protein 34.1
VEGETABLE LASAGNA WITH HOMEMADE PASTA AND JALAPENO BECHAMEL
Provided by Roger Mooking
Time 3h15m
Yield 4 servings
Number Of Ingredients 34
Steps:
- Put the flour and salt in a large bowl and make a well in the center with your hands. Put the eggs in the center of the well and gently incorporate the eggs into the flour by pulling the flour into the eggs. Dust a clean working surface with flour, remove the dough from the bowl and knead for approximately 5 minutes, until the dough becomes smooth. Shape the dough into a disk, and wrap in plastic wrap and put in the refrigerator for 30 minutes, maximum 48 hours.
- Put a large pot of salted water over high heat and bring to a boil.
- Dust a clean working surface with flour, remove the dough from the refrigerator, divide into 5 equal pieces and cover with plastic wrap to prevent the dough from drying out. Using a pasta machine, roll each piece of dough out into long thin pieces, adjusting the dial for desired thickness. Put the pasta on a tray and dust with flour. Repeat with the remaining dough, dusting the pasta with flour in between layers to prevent them from sticking to one another. Trim the sheets to fit the baking dish, if necessary.
- Put the remaining olive oil on a large baking sheet. Cook the pasta in salted water, gently remove and put on a tray, cover in oil to prevent the pasta from sticking and set aside.
- Preheat the oven to 400 degrees F.
- Put the squash in a bowl, coat with 1 tablespoon olive oil and season with salt, and pepper. Roast the squash in the oven for approximately 45 minutes, until the squash has become tender and caramelized, turning over half way through cooking. Remove from the oven, put in a large bowl, mash slightly and set aside.
- Heat the remaining olive oil in a saute pan over medium-high heat, add the onions and garlic and saute until golden brown. Add the butter and allow to melt. Add the sage, stir, remove from heat. Add to the roasted squash, season with salt, and pepper, gently fold and set aside.
- Melt the butter in a small pot over medium heat. Add the flour, stir with a wooden spoon incorporating the flour into the butter until a paste consistency is achieved. Add the milk slowly and stir to incorporate, removing all the lumps. Once the mixture thickens, add the mashed jalapeno and season with salt and set aside.
- Preheat the oven to 350 degrees F, and oil a 9 by 13-inch baking dish.
- Layer the tomatoes, sheets of homemade pasta, jalapeno bechamel, chopped rapini (broccoli rabe), roasted squash filling, ricotta, and then sprinkle with Parmesan. Finish with a layer of jalapeno bechamel and put whole sage leaves on top, submerging them in sauce. Bake in the oven for approximately 30 minutes, then broil for an additional 5 minutes until jalapeno bechamel becomes golden brown. Serve with Charred Rapini
- Put honey in a small pot over low heat, once the honey achieves a thin consistency, add the chile flakes, stir and remove from the heat. Add the white wine and set aside.
- Preheat a grill.
- In a bowl, lightly toss the rapini (broccoli rabe), cipollini onions, garlic, and olive oil. Put the rapini and onions on a grill, turning over to ensure all sides are charred. Remove from the grill, put in a serving dish, garnish with toasted walnuts and drizzle chile honey.
Tips:
- Mise en Place: Before you start cooking, gather all your ingredients and equipment. This will help you stay organized and avoid scrambling during the cooking process.
- Use Fresh Ingredients: Fresh vegetables and herbs will give your lasagna the best flavor. If possible, buy your produce from a farmer's market or local grocery store.
- Don't Overcook the Vegetables: Overcooked vegetables will make your lasagna mushy. Cook them just until they are tender-crisp.
- Don't Be Afraid to Experiment: The great thing about lasagna is that you can customize it to your own taste. Feel free to add different vegetables, herbs, or cheeses. You can also use different types of pasta, such as penne or ziti.
- Let the Lasagna Rest Before Serving: This will allow the flavors to meld and the lasagna to set. Wait at least 15 minutes before slicing and serving.
Conclusion:
Vegetable lasagna is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great way to get your daily dose of vegetables, and it's also a hearty and satisfying meal. With a little planning and preparation, you can easily make a delicious vegetable lasagna at home. So what are you waiting for? Give this recipe a try today!
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