Vegetable Lasagna with Bechamel Sauce

User profile image
Saramin (@678sarin)
4.0
From 1 rating

A delicious and hearty vegetable lasagna featuring a creamy bechamel sauce and a variety of vegetables.

Vegetable Lasagna with Bechamel Sauce recipe
Prep Time
30min
Cook Time
1hr 30min
Total Time
2hr

Ingredients

8 Servings
(1 serving = one slice)

Filling

  • 4 1/2cups
    Cremini Mushrooms
  • 4clove
    Garlic
  • 1piece
    Onion
  • 1piece
    Carrot
  • 1
    stalk Celery
  • 1piece
    Red Bell Pepper
  • 1piece
    Broccoli
  • 1dash
    Olive Oil
  • 3 2/3cups
    Whole Milk Ricotta Cheese
  • 4tbsp
    Fresh Basil
  • 4tbsp
    Grated Parmesan Cheese
  • 2pinch
    Salt
  • 2pinch
    Freshly Ground Black Pepper

Bechamel and Assembly

  • 1/3cup
    Butter
  • 1/3cup
    All-Purpose Flour
  • 3cups
    Milk
  • 1pinch
    Salt
  • Ground Nutmeg
  • 16piece
    Lasagna Noodles
  • 2 2/3cups
    Shredded Mozzarella Cheese

How to make Vegetable Lasagna with Bechamel Sauce

Filling Preparation

  1. Set up a food processor and put the Cremini Mushrooms in its bowl. Pulse them until finely chopped.

  2. Add the Garlic, Onion, Carrot, Celery, Red Bell Pepper, and Broccoli to the food processor bowl. Run the processor until it becomes pasty but still has some texture.

  3. Heat the Olive Oil in a large skillet over medium heat. Add the veggies and aromatics to the pan and cook for about 6-8 minutes until fragrant.

  4. Transfer the mixture to a large mixing bowl and set it aside to cool.

Bechamel Sauce

  1. Use the same skillet to make the bechamel. Melt the Butter in the skillet over medium-high heat.

  2. Whisk in the All-Purpose Flour and keep whisking until you have a thick, golden paste.

  3. Slowly pour in the Milk while whisking until you have a smooth white sauce.

    Step 2.1: Slowly pour in the Milk while whisking until you have a smooth white sauce
  4. Whisk in the Salt and Ground Nutmeg, then let the sauce simmer and thicken for 10-15 minutes, whisking occasionally.

Assembly

  1. Stir the Whole Milk Ricotta Cheese, Fresh Basil, Parmesan Cheese, Salt, and Freshly Ground Black Pepper into the bowl with the veggies.

    Step 3.1: Stir the Whole Milk Ricotta Cheese, Fresh Basil, Parmesan Cheese, Salt, and Freshly Ground Black Pepper into the bowl with the veggies
  2. Boil the Lasagna Noodles until tender for about 8 minutes. Drain and set aside to cool.

  3. Preheat the oven to 350 degrees F (180 degrees C).

  4. Spread a thin layer of the bechamel sauce on the bottom of a 9x13-inch lasagna pan, then lay out 4 lasagna noodles on top.

  5. Spread another thin layer of bechamel on top of the noodles, followed by a generous layer of the veggie filling and a handful of Shredded Mozzarella Cheese.

  6. Repeat the layering twice more to have 3 layers total. Lay out the final 4 lasagna noodles on top, followed by the remaining bechamel and mozzarella.

    Step 3.1: Repeat the layering twice more to have 3 layers total
  7. Bake the lasagna for 45-50 minutes, until bubbly and slightly golden on top. Let it set for a few minutes, sprinkle more chopped basil on top, then cut and serve.

    Step 3.1: Bake the lasagna for 45-50 minutes, until bubbly and slightly golden on top

Tips & Tricks

  1. Freeze any leftover filling for later use; it keeps for months.

  2. Let the lasagna set for a few minutes before cutting to help it hold its shape.

Reviews

4.0
From 1 rating
m

manu45

678sarin's profile picture
instagram

Saramin

(@678sarin)

My name is Saramin is a culinary enthusiast with a flair for transforming everyday ingredients into delightful, flavour-packed dishes. Passionate about home cooking, Sarin specializes...