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)
- 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
- 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
- 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
- 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.
2. Dice a tomato and open a can of tomato paste/puree
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.
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.
6. In a separate bowl, pour some Ricotta and Parmesan cheese, throw in an egg and add salt and pepper. Mix.
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.
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.
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.
Give it a try and celebrate the Feast!