Vegetable Lasagna With A Thick Bechamel Sauce Recipe

Name: Vegetable Lasagna With A Thick Bechamel Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cheese mixture; 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; Vegetable layer; 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; Bechamel; 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; Other ingredients needed; 1 (16 ounce) box lasagna noodles, cooked; 10 ounces fresh spinach (optional)

Servings: persons

Cheese mixture
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
Vegetable layer
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
Bechamel
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
Other ingredients needed
1 (16 ounce) box lasagna noodles, cooked
10 ounces fresh spinach (optional)

1
Preheat oven to 375u00b0F In a medium bowl, mix cheese layer ingredients together well and set aside.
2
VEGETABLES: In a large skillet, heat the onion and garlic over medium heat. Saute 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.
3
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.
4
Add the milk slowly while whisking constantly to avoid lumps. Cook over medium heat for about 5 minutes until the bechamel 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.
5
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.
6
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.

1024

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 27 ingredients. The key ingredients include: Cheese mixture, 1 cup part-skim ricotta cheese, 2 cups part-skim mozzarella cheese, shredded, 1/2 cup parmesan cheese, grated, and more.

Yes, Vegetable Lasagna With A Thick Bechamel Sauce 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.

Vegetable Lasagna With A Thick Bechamel Sauce

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