Vegetarian Lasagna With Gorgonzola Béchamel Recipe

Name: Vegetarian Lasagna With Gorgonzola Béchamel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g lasagna sheets; ZUCCHINI LAYERS; 700 g zucchini; 1 tbsb butter or 1 margarine; 1 onion, chopped; 1 tablespoon fresh herb, chopped; 1/2 teaspoon salt; pepper, freshly ground; GORGONZOLA BECHAMEL; 1 tablespoon butter or 1 tablespoon margarine; 2 tablespoons flour; 4 dl milk; 1 dl cream; 200 g gorgonzola; nutmeg; pepper; salt

Servings: persons

250 g lasagna sheets
ZUCCHINI LAYERS
700 g zucchini
1 tbsb butter or 1 margarine
1 onion, chopped
1 tablespoon fresh herb, chopped
1/2 teaspoon salt
pepper, freshly ground
GORGONZOLA BECHAMEL
1 tablespoon butter or 1 tablespoon margarine
2 tablespoons flour
4 dl milk
1 dl cream
200 g gorgonzola
nutmeg
pepper
salt

1
LASAGNA SHEETS: Cook al dente and leave in cold water until needed.
2
ZUCCHINI: Slice the zucchini diagonally. Melt butter or margarine in a pot, add the onion and zucchini and add a little bit of water if necessary. Cover and steam for 15 minutes. Season with the chopped herbs, salt and pepper.
3
GORGONZOLA BECHAMEL: Melt butter or margarine in a pot, add flour and mix. Add milk and cream and bring to the boil, stirring constantly with a whisk. Let simmer for 5 minutes. Add chopped Gorgonzola and let it melt. Season with nutmeg, salt and pepper.
4
In a greased oven-proof dish start with a layer of zucchini. Use all three layers alternately (lasagna, zucchini, gorgonzola bechamel - the recipe doesn't state any particular order). Finish off with a layer of gorgonzola bechamel followed by some nicely arranged zucchini on top.
5
BAKE: ca. 30 minutes in the middle of the oven at 200u00b0C / 390u00b0F.
6
TIP: The whole dish can be prepared in the morning and kept in the fridge until needed.

419

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 17 ingredients. The key ingredients include: 250 g lasagna sheets, ZUCCHINI LAYERS, 700 g zucchini, 1 tbsb butter or 1 margarine, and more.

Yes, Vegetarian Lasagna With Gorgonzola Béchamel 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!

Vegetarian Lasagna With Gorgonzola Béchamel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions