Green Vegetables Lasagna With Zucchini, Peas, And G

Name: Green Vegetables Lasagna With Zucchini, Peas, And Green Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons butter; 1 1/2 tablespoons all-purpose or spelt flour; 300 milliliters vegetable stock; 125 grams Parmesan, divided; 1 zucchini; 150 grams mozzarella cheese; 1 lemon, zested and juiced; 1 pinch sea salt and freshly ground pepper, to taste; 1/8 teaspoon chili flakes; 250 grams lasagna sheets; 200 grams peas, fresh or frozen; 200 grams green beans

Servings: persons

1 1/2 tablespoons butter
1 1/2 tablespoons all-purpose or spelt flour
300 milliliters vegetable stock
125 grams Parmesan, divided
1 zucchini
150 grams mozzarella cheese
1 lemon, zested and juiced
1 pinch sea salt and freshly ground pepper, to taste
1/8 teaspoon chili flakes
250 grams lasagna sheets
200 grams peas, fresh or frozen
200 grams green beans

1
Preheat oven to 400u00b0 F (180u00b0 C).
2
In a small saucepan, melt the butter. Add flour, stir well, and cook for about 1 minute.
3
Add the stock and stir until smooth. Add 100 grams of the Parmesan and simmer for a couple of minutes, until the cheese has melted.
4
In the meantime, cut the zucchini and mozzarella into thin slices. Set aside.
5
Add the lemon zest and lemon juice to the cheese sauce and season with salt, pepper, and chili flakes.
6
Pour a little of the sauce on the bottom of a baking dish (I used a 10- by 10-inch dish, but another size would work too-the lasagna might be a little thicker or thinner and you'll have to monitor the baking time). Cover the bottom with lasagna sheets.
7
Add 1/3 of all of the vegetables (zucchini slices, peas, and green beans).
8
Drizzle 1/3 of the sauce and 1/3 of the remaining Parmesan on top. Repeat 2 times.
9
Place the mozzarella on the top layer and bake for 30 to 45 minutes, until completely cooked through, bubbly, and golden brown.

378

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 tablespoons butter, 1 1/2 tablespoons all-purpose or spelt flour, 300 milliliters vegetable stock, 125 grams Parmesan, divided, and more.

Yes, Green Vegetables Lasagna With Zucchini, Peas, And Green Beans falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Green Vegetables Lasagna With Zucchini, Peas, And Green Beans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions