Vegetable Lasagna with a Thick Bechamel Sauce
Savor the comforting flavors of this Vegetable Lasagna with a Thick Bechamel Sauce, a hearty and satisfying dish that's perfect for vegetarians and veggie lovers alike. Layered with tender lasagna noodles, a medley of sautéed zucchini, red bell peppers, carrots, and spinach, this recipe is elevated by a creamy, velvety bechamel sauce infused with a touch of nutmeg. A robust tomato sauce seasoned with oregano and basil adds a tangy counterpoint, while ricotta, mozzarella, and Parmesan cheeses melt into gooey perfection. Baked to golden, bubbly glory, this lasagna is ideal for weeknight dinners or as the star of your next gathering. Garnish with fresh parsley for a pop of color and enjoy this luscious, crowd-pleasing comfort food.
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Recipe Information
Ingredients
- 12 pieces Lasagna noodles
- 2 medium Zucchini
- 1 large Red bell pepper
- 2 medium Carrot
- 4 cups Spinach
- 2 tablespoons Olive oil
- 4 pieces Garlic cloves
- 28 ounces Crushed tomatoes
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 4 tablespoons Unsalted butter
- 0.25 cup All-purpose flour
- 3 cups Milk
- 0.25 teaspoon Nutmeg
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 cups Ricotta cheese
- 2 cups Mozzarella cheese
- 1 cup Parmesan cheese
- 2 tablespoons Parsley (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil and cook lasagna noodles according to package instructions. Drain and set aside.
Preheat the oven to 375°F (190°C).
Chop the zucchini, red bell pepper, and carrots into small, uniform pieces. Mince the garlic cloves.
Heat olive oil in a skillet over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
Add the chopped zucchini, red bell pepper, and carrots. Cook until softened, about 5-7 minutes. Stir in the spinach and cook until wilted. Remove from heat and set aside.
In a medium saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly to form a roux.
Slowly pour in the milk while whisking to prevent lumps. Allow the mixture to thicken, about 5 minutes. Stir in the nutmeg, salt, and ground black pepper. Remove from heat and set aside. This is your bechamel sauce.
In a separate saucepan, add the crushed tomatoes, dried oregano, dried basil, and a pinch of salt and pepper. Simmer for 10 minutes to blend the flavors. Remove from heat.
To assemble the lasagna, spread a thin layer of tomato sauce on the bottom of a 9x13-inch baking dish. Place a layer of lasagna noodles on top.
Spread a layer of vegetables over the noodles, followed by dollops of ricotta cheese, a sprinkle of mozzarella and Parmesan cheeses, and a drizzle of bechamel sauce.
Repeat the layers until all ingredients are used, ending with a layer of noodles, topped with bechamel sauce and the remaining cheeses.
Cover the baking dish with aluminum foil and bake in the oven for 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese on top is golden and bubbly.
Let the lasagna cool for 10 minutes before serving. Garnish with chopped parsley if desired.
Nutrition Facts
Calories |
5772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 234.7 g | 301% | |
| Saturated Fat | 119.5 g | 598% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 727 mg | 242% | |
| Sodium | 9357 mg | 407% | |
| Total Carbohydrate | 698.3 g | 254% | |
| Dietary Fiber | 47.6 g | 170% | |
| Total Sugars | 125.4 g | ||
| Protein | 270.0 g | 540% | |
| Vitamin D | 9.0 mcg | 45% | |
| Calcium | 5884 mg | 453% | |
| Iron | 36.8 mg | 204% | |
| Potassium | 6915 mg | 147% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
