Vegetable Lasagne Recipe

Name: Vegetable Lasagne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: two eggs worth of fresh pasta sheets; one butternut squash; two leeks; two cups bechamel (3T butter/flour - 2c milk); beetgreens; zest of a lemon; two cloves garlic; nutmeg; butter; leftover cheese: melty mozzarella type and parmesan types

Servings: persons

two eggs worth of fresh pasta sheets
one butternut squash
two leeks
two cups bechamel (3T butter/flour - 2c milk)
beetgreens
zest of a lemon
two cloves garlic
nutmeg
butter
leftover cheese: melty mozzarella type and parmesan types

1
1. Cook the greens then chop with garlic and zest, season with salt, pepper and nutmeg.
2
2. Saute the leeks then add cubed, peeled squash and cook till tender, season well. Make into chunky puree.
3
3. Layer butter, noodles, sauce, squash, cheese, noodles, sauce, beet greens, cheese, noodles, sauce, cheese , squash, noodles, sauce, cheese.
4
4. Sprinkle with more pamesan, butter, cover with foil, bake 30 minutes at 350.
5
5. Bake without foil 15-20 minutes or until suitably crusty.

No nutrition data on file — estimate from the ingredient list.

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 10 ingredients. The key ingredients include: two eggs worth of fresh pasta sheets, one butternut squash, two leeks, two cups bechamel (3T butter/flour - 2c milk), and more.

Yes, Vegetable Lasagne 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 Lasagne

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