Best 3 Vegetable Lasagna With Homemade Pasta And Jalapeno Bechamel Recipes

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Indulge in a culinary masterpiece that harmonizes the flavors of garden-fresh vegetables, homemade pasta, and a tantalizing jalapeño bechamel sauce. This vegetable lasagna is a symphony of textures and tastes, featuring layers of tender vegetables, al dente pasta sheets, and a creamy, slightly spicy sauce that adds a touch of heat. Each bite is a celebration of fresh produce and homemade goodness, making this lasagna a perfect choice for vegetarians, vegetable enthusiasts, and anyone seeking a satisfying and wholesome meal.

In this comprehensive article, you'll find not only the recipe for this delectable vegetable lasagna but also a collection of other enticing recipes that complement this main course perfectly. From a zesty tomato sauce to a refreshing salad and a decadent chocolate dessert, this article has everything you need to create a complete and memorable dining experience. So, gather your ingredients, prepare your taste buds, and embark on a culinary journey that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

VEGETABLE LASAGNA WITH BECHAMEL



Vegetable Lasagna With Bechamel image

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

1 lb eggplant, unpeeled, cut into 1-inch pieces
3 tablespoons extra virgin olive oil
1 onion, finely chopped
3/4 cup finely chopped celery
3/4 cup finely chopped peeled carrot
2 potatoes, peeled, cut into 1/2-inch pieces
2 zucchini, cut into 1/2 inch pieces
1 bell pepper, chopped
1/2 cup canned chicken broth or 1/2 cup vegetable broth
6 tablespoons butter
1/2 cup flour
5 cups whole milk
15 lasagna noodles (about 13 ounces)
2 1/4 cups freshly grated parmesan cheese

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



Vegetable Lasagna image

I cooked up this fresh lasagna for vegetarian customers at a local grocery store, where I work part-time. It's absolutely packed with veggies. -Sam Hunsaker, Lawrence, Kansas

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 6 servings.

Number Of Ingredients 23

1/4 cup olive oil
1 medium sweet red pepper, julienned
1 medium carrot, shredded
1 small onion, chopped
5 plum tomatoes, chopped
1-1/2 cups sliced fresh mushrooms
1 small yellow summer squash, cut into 1/4-inch slices
1 small zucchini, cut into 1/4-inch slices
3 garlic cloves, minced
1 can (12 ounces) tomato paste
1 cup vegetable broth
2 tablespoons brown sugar
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
6 lasagna noodles
1 large egg, lightly beaten
1 cup ricotta cheese
1 cup shredded part-skim mozzarella cheese
1/3 cup shredded Parmesan cheese
2 teaspoons Italian seasoning

Steps:

  • In a Dutch oven, heat oil over medium-high heat. Add red pepper, carrot and onion; cook and stir until crisp-tender. Add tomatoes, mushrooms, yellow squash, zucchini and garlic; cook and stir until squashes are crisp-tender., Stir in tomato paste, broth, brown sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally. Meanwhile, cook noodles according to package directions; drain., Preheat oven to 350°. In a small bowl, mix egg and ricotta cheese. Spread 1 cup vegetable mixture into a greased 8-in. square baking dish. Layer with two noodles (trim to fit pan), half of the ricotta mixture, about 1-1/2 cups vegetable mixture and two additional noodles. Top with remaining ricotta mixture, noodles and vegetable mixture., Sprinkle with cheeses and Italian seasoning. Bake, uncovered, 30-35 minutes or until bubbly and cheese is melted. Let stand 5 minutes before serving.

Nutrition Facts : Calories 432 calories, Fat 19g fat (7g saturated fat), Cholesterol 68mg cholesterol, Sodium 857mg sodium, Carbohydrate 48g carbohydrate (22g sugars, Fiber 7g fiber), Protein 20g protein.

VEGETABLE LASAGNA WITH A THICK BECHAMEL SAUCE



Vegetable Lasagna With a Thick Bechamel Sauce image

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

1 cup part-skim ricotta cheese
2 cups part-skim mozzarella cheese, shredded
1/2 cup parmesan cheese, grated
1/2 teaspoon black pepper, to taste
2 tablespoons parsley, chopped
1 medium onion, sliced
4 garlic cloves, minced
1 medium zucchini, shredded
6 ounces mushrooms, sliced thin
1 (14 1/2 ounce) can diced tomatoes
1 (12 ounce) jar roasted peppers, sliced
3 ounces tomato paste
1 tablespoon italian seasoning
1/4 teaspoon crushed red pepper flakes (or curry paste)
1/4 teaspoon salt, to taste
1/4 teaspoon black pepper, to taste
8 tablespoons butter (1 stick)
1/2 cup flour
1 1/2 cups 2% low-fat milk
1/4 cup parmesan cheese, grated
2 eggs, beaten
1 (16 ounce) box lasagna noodles, cooked
10 ounces fresh spinach (optional)

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

Tips:

  • Use fresh, high-quality vegetables for the best flavor.
  • Don't overcook the vegetables, or they will become mushy.
  • Make sure the lasagna noodles are cooked al dente, or they will be too soft.
  • Use a good quality cheese that melts well, such as mozzarella or fontina.
  • Don't be afraid to experiment with different vegetables and cheeses.
  • Let the lasagna rest for at least 15 minutes before serving, so the flavors can meld.
  • Serve the lasagna with a side of garlic bread or salad.

Conclusion:

This vegetable lasagna with homemade pasta and jalapeño béchamel is a delicious and satisfying meal that is perfect for any occasion. The homemade pasta adds a touch of elegance, while the roasted vegetables and creamy jalapeño béchamel sauce make this lasagna truly special. Whether you are a vegetarian or simply looking for a lighter lasagna option, this recipe is sure to please.

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