Vegetable Lasagna with Bechamel
Creamy, flavorful, and absolutely irresistible, this Vegetable Lasagna with Béchamel is the perfect comfort food for vegetarians and veggie lovers alike. Packed with layers of tender lasagna sheets, a hearty medley of sautéed zucchini, carrots, spinach, mushrooms, and bell peppers, and enveloped in a luscious homemade béchamel sauce, this dish delivers bold flavors and a satisfying texture in every bite. A rich blend of Parmesan and mozzarella cheese creates the ultimate golden, bubbly topping that will steal the spotlight at any dinner table. With its combination of nutrient-packed vegetables, silky sauces, and cheesy goodness, this vegetarian lasagna is an ideal crowd-pleaser for family dinners, potlucks, or special occasions. Ready in under 90 minutes, it’s a wholesome, indulgent recipe that hits all the right notes.
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Recipe Information
Ingredients
- 12 pieces Lasagna sheets
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 4 cloves Garlic, minced
- 2 medium Zucchini, diced
- 2 medium Carrot, shredded
- 1 large Red bell pepper, diced
- 2 cups Mushrooms, finely chopped
- 4 cups Spinach, chopped
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Italian seasoning
- 28 ounces Crushed tomatoes (canned)
- 1 cup Parmesan cheese, grated
- 2 cups Mozzarella cheese, shredded
- 4 tablespoons Butter
- 4 tablespoons All-purpose flour
- 3 cups Milk
- 0.5 teaspoon Nutmeg, ground
Instructions
Preheat the oven to 375°F (190°C).
Cook the lasagna sheets according to the package instructions if not using no-boil sheets. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 3-4 minutes.
Add the minced garlic and cook for another 1 minute until fragrant.
Stir in the diced zucchini, shredded carrot, diced bell pepper, and chopped mushrooms. Cook for 6-7 minutes until the vegetables are softened.
Add the chopped spinach to the skillet and cook until wilted, about 2 minutes.
Season the vegetable mixture with 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of Italian seasoning. Stir in the crushed tomatoes and let the mixture simmer for 10 minutes. Set aside.
To prepare the béchamel sauce, melt the butter in a medium saucepan over medium heat.
Whisk in the all-purpose flour and cook for 1-2 minutes to form a roux.
Gradually add the milk, whisking constantly to prevent lumps. Cook until the sauce thickens, about 5-7 minutes.
Season the béchamel sauce with 1 teaspoon of salt, 0.5 teaspoon of ground nutmeg, and stir in half the grated Parmesan cheese. Remove from heat.
To assemble the lasagna, spread a thin layer of vegetable mixture at the bottom of a 9x13-inch baking dish.
Add a single layer of lasagna sheets over the vegetable mixture.
Spread a layer of vegetable mixture over the sheets, followed by a layer of béchamel sauce, and a sprinkle of mozzarella cheese.
Repeat the layering process, finishing with a layer of béchamel sauce and the remaining mozzarella and Parmesan cheese on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 20-25 minutes until bubbly and golden on top.
Let the lasagna rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
3608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.9 g | 186% | |
| Saturated Fat | 80.9 g | 404% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 454 mg | 151% | |
| Sodium | 9426 mg | 410% | |
| Total Carbohydrate | 411.6 g | 150% | |
| Dietary Fiber | 47.0 g | 168% | |
| Total Sugars | 112.4 g | ||
| Protein | 186.6 g | 373% | |
| Vitamin D | 9.0 mcg | 45% | |
| Calcium | 4052 mg | 312% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 8110 mg | 173% | |
*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.
