Vegetable Lasagna with Bechamel Sauce

Name: Vegetable Lasagna with Bechamel Sauce
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 8
Cuisine: Italian
Ingredients: 4.5 cups Cremini Mushrooms; 4 clove Garlic; 1 piece Onion; 1 piece Carrot; 1 stalk Celery; 1 piece Red Bell Pepper; 1 piece Broccoli; 1 dash Olive Oil; 3.67 cups Whole Milk Ricotta Cheese; 4 tbsp Fresh Basil; 4 tbsp Grated Parmesan Cheese; 2 pinch Salt; 2 pinch Freshly Ground Black Pepper; 0.33 cup Butter; 0.33 cup All-Purpose Flour; 3 cups Milk; 1 pinch Salt; Ground Nutmeg; 16 piece Lasagna Noodles; 2.67 cups Shredded Mozzarella Cheese

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

Step 1

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

Step 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.

Step 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.

Step 4

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

Step 1

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

Step 2

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

Step 3

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

Step 4

Whisk in the Salt and Ground Nutmeg, then let the sauce simmer and thicken for 10-15 minutes, whisking occasionally.

Step 1

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

Step 2

Boil the Lasagna Noodles until tender for about 8 minutes. Drain and set aside to cool.

Step 3

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

Step 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.

Step 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.

Step 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 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.

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.

How can I make a gluten-free vegetable lasagna with bechamel sauce?

To make a gluten-free vegetable lasagna, substitute the regular lasagna noodles with gluten-free lasagna sheets. Additionally, ensure that the all-purpose flour used for the bechamel sauce is replaced with a gluten-free flour blend. This will allow you to enjoy a delicious gluten-free version of this hearty dish.

What vegetables can I substitute in this vegetable lasagna recipe?

You can customize your vegetable lasagna by substituting or adding vegetables like zucchini, spinach, or eggplant. Just ensure that the total volume of vegetables remains similar to maintain the texture and flavor balance of the dish.

How do I store leftover vegetable lasagna with bechamel sauce?

Store leftover vegetable lasagna in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for longer storage; just make sure to wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat in the oven until heated through.

What are some good side dishes to serve with vegetable lasagna?

Vegetable lasagna pairs wonderfully with a fresh green salad dressed with vinaigrette, garlic bread, or a side of roasted vegetables. These sides complement the richness of the lasagna and add a refreshing contrast to the meal.

Can I make the bechamel sauce ahead of time for the vegetable lasagna?

Yes, you can prepare the bechamel sauce ahead of time. Simply make the sauce, let it cool, and store it in the refrigerator for up to 2 days. When you're ready to assemble the lasagna, reheat the sauce gently on the stove while stirring to maintain its creamy texture.