VEGETABLE LASAGNA WITH BECHAMEL SAUCE

Vegetable lasagna

Isn’t it weird when your boyfriend wakes up one morning and the first thing he says to you is “baby, tonight I wanna cook Lasagna”.  YOU want to cook, huh? Funny.  Like if he didn’t know I’d be the one doing most of the cooking… He has a lot of abilities but cooking is definitely not one of them. He’s a fantastic assistant though – washes up dishes and chops onions like if it was his job! Anyways, I was sold on the idea and decided to give vegetable lasagna a second chance (I tried for the first time a year ago and it was a complete failure).

I will be honest with you, it wasn’t a quick recipe to make – it took us about 2 hours. I guess the reasons were my lack of expertise with this recipe and my obsession for taking nice pictures of each step. The good thing is that it wasn’t a waste of time at all, we rocked the vegetable lasagna this time!

This is a very flavor-rich, cheesy, tasty and delight recipe where you can use your favorite veggies all at once. We made it our own, and we couldn’t be happier with the final result.

Ingredients for: (8 servings)

ROASTED VEGETABLES

  • 1 medium Onion, sliced
  • 4 Garlic gloves, minced
  • 6 ounces Mushrooms, sliced
  • 2 medium Zucchinis, shredded
  • 1 medium Green Bell Pepper, diced
  • 1 medium Tomato, diced
  • 4 tablespoons Tomato Sauce
  • 3 tablespoons Olive Oil
  • 1/2 teaspoon Salt, to taste
  • 1/2 teaspoon Parsley, Black Pepper and Oregano, to taste
  • 1/2 cup Red Wine

CHEESE MIXTURE

  • 1 cup Ricotta cheese
  • 1/2 Parmesan cheese, grated
  • 1 cups Mozzarella cheese, schredded
  • 1 large egg
  • 1/4 teaspoon black pepper, to taste
  • 1/4 teaspoon salt, to taste

BECHAMEL

  • 1 stick unsalted butter
  • 1/2 cup all-purpose flour
  • 1 1/2 cups 2% low-fat milk
  • 1/4 cup Parmesan cheese, grated
  • 1 egg, beaten (optional)
  • 1/2 teaspoons nutmeg, to taste
  • 1/4 teaspoons salt and black pepper, to taste

OTHER INGREDIENTS

  • 1 box Lasagna Noodles, cooked
  • 8 ounces Spinach

Have you already given up on this recipe after reading the ingredient list?  I know it’s very long but believe me –  it pays off the second you taste the first bite…

Here are the steps you need to follow:

1. Start chopping mushroom and dicing zucchini; then chop the onion, mince a few gloves of garlic and finally dice the green bell pepper.

Vegetable lasagna

Vegetable lasagna

Vegetable lasagna

Vegetable Lasagna

2. Dice a tomato and open a can of tomato paste/puree

Vegetable Lasagna

3. Meanwhile, bring a large pot of salted water to a boil over high heat. Cook lasagna noodles according to package directions. Drain in a colander. Also, cook some spinach in a small saucepan.

Vegetable Lasagna

Vegetable Lasagna

Vegetable Lasagna

4. Heat olive oil in a large skillet over medium heat. Add the onion and garlic until they are translucent. Add the zucchini and diced green peppers and cook for a few minutes. Add mushrooms and cook until they are tender.

5. Add diced tomato, tomato paste and seasonings. Pour a teaspoon of wine. Cook to reduce and thicken. Set aside.

Vegetable Lasagna

Vegetable Lasagna

Vegetable Lasagna

6. In a separate bowl, pour some Ricotta and Parmesan cheese, throw in an egg and add salt and pepper. Mix.

Vegetable Lasagna

7. Bechamel sauce: melt the butter in a medium saucepan over medium heat. Whisk in the flour slowly until smooth, about 3 minutes. Gradually add the milk and continue to stir the sauce is creamy. Remove from heat and stir in nutmeg and 1/2 cup Parmesan.

Vegetable Lasagna

8. To assemble, spread a thin layer of the vegetable sauce into the bottom of the lasagna pan. Place a layer of cooked lasagna noodles, cut to fit into the pan if necessary. Add a thin layer of cheese mixture, then a vegetable layer, followed with some spinach. After this add a think layer of Bechamel sauce. Repeat the layering two more times, ending with a layer of Bechamel sauce and Parmesan cheese over top.

Vegetable Lasagna

Vegetable Lasagna

Vegetable Lasagna

Vegetable Lasagna

Vegetable Lasagna

9. Bake at 375 degrees for 40 minutes or until top is golden and bubbly. Remove from oven and let stand for 10 minutes before slicing.

Vegetable Lasagna

Vegetable Lasagna

Give it a try and celebrate the Feast!

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36 thoughts on “VEGETABLE LASAGNA WITH BECHAMEL SAUCE

  1. Great job on the lasagne Yael! It turned out looking very smart and from your long list of ingredients, it couldn’t help but be tasty. I love the way you photographed each sequence step by step. Your photography captures the process well. You and your man keep a clean kitchen. When I cook, my benches tend to get chaotic! But that’s half the fun, I guess! I have to say too, I enjoy reading your other blog entries. I enjoyed the recent vintage photos. Enjoy the rest of your week.
    Deb 🙂

    • Thank you so much Deb, your words mean a lot to me! Dan and I are a complete mess in the kitchen, believe me. I just made sure that the chaos didn’t show up in the pictures 😉 We always have so much fun cooking together, as I’m sure you have with your husband as well. I hope you have a wonderful week!

  2. Pingback: Lasagna Stuffed Mushrooms | Inspirations Recipes

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