Vegetable Lasagna with Bechamel Sauce
Saramin (@678sarin)A delicious and hearty vegetable lasagna featuring a creamy bechamel sauce and a variety of vegetables.
Ingredients
Filling
- 4 1/2cupsCremini Mushrooms
- 4cloveGarlic
- 1pieceOnion
- 1pieceCarrot
- 1stalk Celery
- 1pieceRed Bell Pepper
- 1pieceBroccoli
- 1dashOlive Oil
- 3 2/3cupsWhole Milk Ricotta Cheese
- 4tbspFresh Basil
- 4tbspGrated Parmesan Cheese
- 2pinchSalt
- 2pinchFreshly Ground Black Pepper
Bechamel and Assembly
- 1/3cupButter
- 1/3cupAll-Purpose Flour
- 3cupsMilk
- 1pinchSalt
- Ground Nutmeg
- 16pieceLasagna Noodles
- 2 2/3cupsShredded Mozzarella Cheese
How to make Vegetable Lasagna with Bechamel Sauce
Filling Preparation
Set up a food processor and put the Cremini Mushrooms in its bowl. Pulse them until finely chopped.
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.
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.
Transfer the mixture to a large mixing bowl and set it aside to cool.
Bechamel Sauce
Use the same skillet to make the bechamel. Melt the Butter in the skillet over medium-high heat.
Whisk in the All-Purpose Flour and keep whisking until you have a thick, golden paste.
Slowly pour in the Milk while whisking until you have a smooth white sauce.
Whisk in the Salt and Ground Nutmeg, then let the sauce simmer and thicken for 10-15 minutes, whisking occasionally.
Assembly
Stir the Whole Milk Ricotta Cheese, Fresh Basil, Parmesan Cheese, Salt, and Freshly Ground Black Pepper into the bowl with the veggies.
Boil the Lasagna Noodles until tender for about 8 minutes. Drain and set aside to cool.
Preheat the oven to 350 degrees F (180 degrees C).
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.
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.
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.
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.
Tips & Tricks
Freeze any leftover filling for later use; it keeps for months.
Let the lasagna set for a few minutes before cutting to help it hold its shape.
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manu45
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...