Vegetable Bechamel Lasagne Recipes

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VEGETABLE LASAGNA WITH A THICK BECHAMEL SAUCE



Vegetable Lasagna With a Thick Bechamel Sauce image

Make and share this Vegetable Lasagna With a Thick Bechamel Sauce recipe from Food.com.

Provided by 2Bleu

Categories     One Dish Meal

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 23

1 cup part-skim ricotta cheese
2 cups part-skim mozzarella cheese, shredded
1/2 cup parmesan cheese, grated
1/2 teaspoon black pepper, to taste
2 tablespoons parsley, chopped
1 medium onion, sliced
4 garlic cloves, minced
1 medium zucchini, shredded
6 ounces mushrooms, sliced thin
1 (14 1/2 ounce) can diced tomatoes
1 (12 ounce) jar roasted peppers, sliced
3 ounces tomato paste
1 tablespoon italian seasoning
1/4 teaspoon crushed red pepper flakes (or curry paste)
1/4 teaspoon salt, to taste
1/4 teaspoon black pepper, to taste
8 tablespoons butter (1 stick)
1/2 cup flour
1 1/2 cups 2% low-fat milk
1/4 cup parmesan cheese, grated
2 eggs, beaten
1 (16 ounce) box lasagna noodles, cooked
10 ounces fresh spinach (optional)

Steps:

  • Preheat oven to 375°F In a medium bowl, mix cheese layer ingredients together well and set aside.
  • VEGETABLES: In a large skillet, heat the onion and garlic over medium heat. Sauté until the onions are translucent. Add the zucchini and mushrooms. Saute until the water has evaporated from the zucchini. Add sliced tomatoes, tomato paste and seasonings. Cook to reduce and thicken. Set aside.
  • BECHAMEL: Melt the butter in a medium saucepan over medium heat. Whisk in the flour slowly until the roux, whisk or stir for about 1-2 minutes.
  • Add the milk slowly while whisking constantly to avoid lumps. Cook over medium heat for about 5 minutes until the béchamel comes to a medium thickness (soft paste texture) Remove from heat and rest 2 minutes, stirring occasionally, to cool slightly. While whisking, slowly add the eggs a little at a time until incorporated well.
  • ASSEMBLY: To a 9x13 pan, Spread a thin layer of Bechamel sauce into the bottom of the lasagna pan. Place a layer of cooked lasagna sheets, cut to fit into the pan if necessary. Add a thin layer of cheese mixture, then some spinach, followed with a vegetable layer. Repeat.
  • Continue layering in this manner until ingredients are used up. Pour the remaining Bechamel sauce over top. Bake for 40-45 minutes or until bubbly. Let stand for 10-15 minutes before slicing.

Nutrition Facts : Calories 430.1, Fat 19.4, SaturatedFat 11.6, Cholesterol 89.9, Sodium 561.3, Carbohydrate 41.2, Fiber 2.6, Sugar 6, Protein 23

SPINACH LASAGNA



Spinach Lasagna image

Traditional lasagna goes vegetarian when you substitute the meat for vegetables like spinach and zucchini. Layer this spinach lasagna with 3 types of cheese and bechamel sauce. You won't even miss the meat.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Number Of Ingredients 14

1/4 cup olive oil
1 small yellow onion, finely chopped
2 teaspoons coarse salt
2 pounds baby spinach
4 tablespoons unsalted butter
1/4 cup all purpose flour
1 quart milk
1 packed cup grated Parmesan (3 ounces)
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground black pepper
2 medium zucchini (about 1 pound), sliced lengthwise into 1/4-inch-thick planks
8 ounces no-boil lasagna noodles
6 ounces mozzarella, shredded
1/3 packed cup (1 ounce) grated Pecorino Romano

Steps:

  • Preheat oven to 375 degrees with rack in middle position.
  • Heat 1 tablespoon oil in a large pot over medium-high heat. When oil shimmers, add onions and 1/2 teaspoon salt and cook, stirring occasionally, until translucent, 3 minutes. Add spinach, a few handfuls at a time, and cook, stirring frequently, until all spinach is wilted, 3-5 minutes. Transfer to a mesh strainer and press against spinach to remove as much liquid as possible.
  • In a medium saucepan, melt butter over high heat. Add flour and cook, whisking constantly, until roux is golden brown, 1 minute. Add milk and continue whisking until milk begins to boil and thickens enough to coat the back of a spoon. Remove from heat and stir in Parmesan, nutmeg, 1 teaspoon salt, and black pepper. Cover surface with plastic wrap.
  • Heat remaining 3 tablespoons oil in a large skillet over medium-high heat and fry zucchini, turning once, until golden brown on both sides, 2 minutes per side. Transfer to paper towel-lined plate to drain and sprinkle with remaining 1/2 teaspoon salt.
  • Spread 1 cup bechamel along the bottom of a 9-by-13-inch baking dish. Place one-third of noodles over bechamel in a single, overlapping layer. Top with 1 cup bechamel and half of spinach. Repeat with a second layer of noodles, bechamel, and spinach. Top with remaining noodles, remaining bechamel, zucchini, mozzarella, and Pecorino Romano. Cover with foil and bake 45 minutes. Remove foil and continue baking until cheese is golden in places and lasagna is bubbling along the edges, about 15 minutes.
  • Remove lasagna from oven and let stand 20 minutes before slicing and serving.

VEGETABLE LASAGNA WITH BECHAMEL



Vegetable Lasagna With Bechamel image

Make and share this Vegetable Lasagna With Bechamel recipe from Food.com.

Provided by Barb G.

Categories     One Dish Meal

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 lb eggplant, unpeeled, cut into 1-inch pieces
3 tablespoons extra virgin olive oil
1 onion, finely chopped
3/4 cup finely chopped celery
3/4 cup finely chopped peeled carrot
2 potatoes, peeled, cut into 1/2-inch pieces
2 zucchini, cut into 1/2 inch pieces
1 bell pepper, chopped
1/2 cup canned chicken broth or 1/2 cup vegetable broth
6 tablespoons butter
1/2 cup flour
5 cups whole milk
15 lasagna noodles (about 13 ounces)
2 1/4 cups freshly grated parmesan cheese

Steps:

  • For Vegetables set colander in large bowl.
  • Add eggplant; toss with generous amount of salt.
  • Let stand for about 30 minutes.
  • Heat oil in heavy large pot over medium-high heat.
  • Add onion, celery and carrot.
  • Sauté until onion is translucent, about 8 minutes.
  • Add eggplant, potatoes, pepper, zucchini and broth.
  • Cover and cook 5 minutes, stirring once.
  • Uncover and cook until vegetables are tender, stirring often, about 10 minutes longer.
  • Season with salt and pepper.
  • For Sauce: Melt butter in large sauce pan over medium heat.
  • Whisk in flour.
  • Whisk 2 minutes.
  • Gradually whisk in milk.
  • Cook until mixture comes to a boil, Whisking often,about 15 minutes.
  • Remove from heat.
  • Season with salt and pepper.
  • Preheat oven 375°F.
  • Lightly butter 13x9x2-inch glass baking pan.
  • Cook Lasagna noodles in large pot of boiling water until tender but still firm to bite.
  • Drain; rinse under cold water.
  • Spoon 1 cup of sauce over bottom of dish.
  • Arrange 5 lasagna noddles atop sauce, overlapping slightly.
  • Spoon half of vegetables over noodles.
  • Spoon 1 1/2 cups sauce over veggies.
  • Sprinkle 3/4 cup parmesan cheese over sauce.
  • Repeat layering one time.
  • Top with 5 lasagna noodles.
  • Spoon remaining sauce over noodles.
  • Top with remaining Parmesan cheese (Can be made one day ahead and then cover and chill).
  • Bake lasagna uncovered on center rack until sauce is bubbling, about 30 minutes (45 minutes if previously chilled).

Nutrition Facts : Calories 803.3, Fat 37.2, SaturatedFat 18.8, Cholesterol 84.1, Sodium 903.7, Carbohydrate 84.8, Fiber 8.1, Sugar 17.7, Protein 34.1

VEGETABLE LASAGNA WITH HOMEMADE PASTA AND JALAPENO BECHAMEL



Vegetable Lasagna with Homemade Pasta and Jalapeno Bechamel image

Provided by Roger Mooking

Time 3h15m

Yield 4 servings

Number Of Ingredients 34

4 cups all-purpose flour, plus extra for dusting
1 teaspoon salt
6 to 7 large eggs, at room temperature
1 tablespoon olive oil
2 1/2 pounds butternut squash, peeled, seeds removed, and cut into large dice
3 tablespoons olive oil
1 Vidalia onion, diced
6 cloves garlic, chopped
2 tablespoons butter
1/4 cup coarsely chopped fresh sage leaves
Salt and freshly ground black pepper
1/4 cup, plus 1 tablespoon butter
1/4 cup, plus 1 tablespoon all-purpose flour
4 cups milk
3 jalapenos, halved, seeds removed and mashed in a mortar and pestle
Salt
1 tablespoon olive oil
1 1/2 cups canned whole tomatoes, crushed by hands
10 sheets pasta
Jalapeno bechamel
1 bunch rapini (broccoli rabe), bottoms trimmed, blanched in salted water and coarsely chopped
Roasted squash filling
2 cups ricotta
1/2 cup grated Parmesan cheese
1/4 cup whole sage leaves, for garnish
3 tablespoons honey
1 teaspoon chile flakes
1 tablespoon white wine
1 bunch rapini (broccoli rabe), bottoms removed, blanched in salted water and coarsely chopped
2 cups cipollini onions, cooked in boiling water until tender and peeled
2 cloves garlic, finely chopped
3 tablespoons olive oil
1/2 cup walnuts, toasted
Chile Honey

Steps:

  • Put the flour and salt in a large bowl and make a well in the center with your hands. Put the eggs in the center of the well and gently incorporate the eggs into the flour by pulling the flour into the eggs. Dust a clean working surface with flour, remove the dough from the bowl and knead for approximately 5 minutes, until the dough becomes smooth. Shape the dough into a disk, and wrap in plastic wrap and put in the refrigerator for 30 minutes, maximum 48 hours.
  • Put a large pot of salted water over high heat and bring to a boil.
  • Dust a clean working surface with flour, remove the dough from the refrigerator, divide into 5 equal pieces and cover with plastic wrap to prevent the dough from drying out. Using a pasta machine, roll each piece of dough out into long thin pieces, adjusting the dial for desired thickness. Put the pasta on a tray and dust with flour. Repeat with the remaining dough, dusting the pasta with flour in between layers to prevent them from sticking to one another. Trim the sheets to fit the baking dish, if necessary.
  • Put the remaining olive oil on a large baking sheet. Cook the pasta in salted water, gently remove and put on a tray, cover in oil to prevent the pasta from sticking and set aside.
  • Preheat the oven to 400 degrees F.
  • Put the squash in a bowl, coat with 1 tablespoon olive oil and season with salt, and pepper. Roast the squash in the oven for approximately 45 minutes, until the squash has become tender and caramelized, turning over half way through cooking. Remove from the oven, put in a large bowl, mash slightly and set aside.
  • Heat the remaining olive oil in a saute pan over medium-high heat, add the onions and garlic and saute until golden brown. Add the butter and allow to melt. Add the sage, stir, remove from heat. Add to the roasted squash, season with salt, and pepper, gently fold and set aside.
  • Melt the butter in a small pot over medium heat. Add the flour, stir with a wooden spoon incorporating the flour into the butter until a paste consistency is achieved. Add the milk slowly and stir to incorporate, removing all the lumps. Once the mixture thickens, add the mashed jalapeno and season with salt and set aside.
  • Preheat the oven to 350 degrees F, and oil a 9 by 13-inch baking dish.
  • Layer the tomatoes, sheets of homemade pasta, jalapeno bechamel, chopped rapini (broccoli rabe), roasted squash filling, ricotta, and then sprinkle with Parmesan. Finish with a layer of jalapeno bechamel and put whole sage leaves on top, submerging them in sauce. Bake in the oven for approximately 30 minutes, then broil for an additional 5 minutes until jalapeno bechamel becomes golden brown. Serve with Charred Rapini
  • Put honey in a small pot over low heat, once the honey achieves a thin consistency, add the chile flakes, stir and remove from the heat. Add the white wine and set aside.
  • Preheat a grill.
  • In a bowl, lightly toss the rapini (broccoli rabe), cipollini onions, garlic, and olive oil. Put the rapini and onions on a grill, turning over to ensure all sides are charred. Remove from the grill, put in a serving dish, garnish with toasted walnuts and drizzle chile honey.

DEBBIE'S VEGETABLE LASAGNA



Debbie's Vegetable Lasagna image

Delicious vegetable lasagna with a white creamy sauce. A family favorite!

Provided by Debbie

Categories     Main Dish Recipes     Pasta     Lasagna Recipes     Vegetarian Lasagna Recipes

Time 1h10m

Yield 8

Number Of Ingredients 17

9 lasagna noodles
¼ cup margarine
¼ cup all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
1 cup milk
½ cup vegetable broth, or as needed
2 tablespoons white wine
½ cup grated Parmesan cheese
1 cup light ricotta cheese
1 egg
1 egg white
1 tablespoon olive oil
2 cups coarsely shredded carrots
2 cups coarsely chopped zucchini
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup shredded mozzarella cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Melt margarine in a skillet over low heat; cook and stir flour, salt, and pepper into the melted margarine until smooth and bubbling, 2 to 3 minutes. Add milk and broth into flour mixture, stirring constantly; bring sauce to a boil. Stir wine into sauce and remove from heat. Stir Parmesan cheese into sauce until smooth.
  • Whisk ricotta cheese, egg, and egg white together in a bowl.
  • Heat olive oil in a skillet over medium-high heat; saute carrots, zucchini, and spinach until just becoming tender, 5 to 10 minutes. Stir vegetable mixture into ricotta mixture.
  • Layer 1/3 the lasagna noodles, 1/3 the ricotta-vegetable mixture, and 1/3 the Parmesan sauce in a 9x13-inch baking dish; repeat layering 2 more times with remaining ingredients, ending with a layer of mozzarella cheese.
  • Bake in the preheated oven until cheese is lightly browned and bubbling, about 30 minutes.

Nutrition Facts : Calories 291.4 calories, Carbohydrate 30.4 g, Cholesterol 39.1 mg, Fat 13.2 g, Fiber 3.2 g, Protein 13.6 g, SaturatedFat 4.3 g, Sodium 481.9 mg, Sugar 5 g

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VEGETABLE LASAGNE - NAPOLINA
Preheat the oven to 200°c / 180°c Fan / Gas Mark 6. Cover the bottom of the lasagne dish with a layer of the vegetable sauce. Follow this with a layer béchamel sauce and then a layer of lasagne sheets. Repeat this until all of the ingredients have been used up finishing with a layer of béchamel sauce. Layer the sliced mozzarella around the ...
From napolina.com
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BEST VEGETABLE LASAGNA WITH WHITE SAUCE - KEY TO MY LIME
2022-02-21 Preheat the oven to 375 F (190 C). Lightly grease a 9x13 casserole dish. Line a medium mixing bowl with a thick layer of paper towels (to absorb the liquid from the cooked vegetables)**. Heat a large nonstick skillet over medium heat, once hot add in 1 Tablespoon of olive oil and swirl to coat the pan.
From keytomylime.com
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VEGETABLE LASAGNA WITH BéCHAMEL - HOMEBODY EATS
2021-11-10 Assembly. Heat oven to 375°F. Spread ½ cup béchamel in a 13” x 9” baking dish. Top with a layer of uncooked lasagna noodles. Spread a third of the butternut squash sauce mixture over the noodles, then a third of béchamel cheese sauce, a third of the mushrooms, and finally top with a third of mozzarella cheese.
From homebodyeats.com
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VEGETABLE LASAGNA - SWEETLY SPLENDID
2020-01-04 Preheat your oven to 375°F. Cook lasagna noodles to al dente (they will finish cooking in the oven). Melt 4 tablespoons of your butter in a large, deep skillet. Add chopped onion and saute until softened and translucent. Add garlic and onion powder, stir quickly to combine.
From sweetlysplendid.com
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VEGETABLE LASAGNA - WHAT'S GABY COOKING
2021-01-25 Spray a 13x9 baking pan with cooking spray. Spoon some béchamel thinly on the bottom of the pan. Start with a layer of noodles, a layer of béchamel, some vegetables, a layer of basil vinaigrette and then a layer of a cheese.
From whatsgabycooking.com
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Top Asked Questions

How to make lasagna with Bolognese and béchamel sauce?
Add a layer of lasagna noodles. Next add another layer of bolognese. Add béchamel and parmesan on top. Spread a layer of the bolognese over the layer of pasta, then add a layer of béchamel (approximately ⅓ cup béchamel). Sprinkle about 2 tablespoons of parmesan cheese on top. Repeat until you run out of pasta.
What is Béchamel Lasagna made out of?
Lasagna is usually made with ricotta cheese, but this delicious recipe uses a rich béchamel sauce instead with parmesan cheese. Adding béchamel to lasagna bolognese makes an ultra creamy lasagna that is so much better in my opinion!
Do you put mushrooms in vegetarian lasagna with bechamel?
So, although I absolutely love to have mushrooms in this vegetarian lasagna with bechamel, mushrooms are still rather optional, use them if you have and like them or replace them with more of the other vegetable sorts. Heat the oil and cook the shallots and then the garlic.
How long to bake lasagna with bechamel?
Directions. Repeat with a second layer of noodles, bechamel, and spinach. Top with remaining noodles, remaining bechamel, zucchini, mozzarella, and Pecorino Romano. Cover with foil and bake 45 minutes. Remove foil and continue baking until cheese is golden in places and lasagna is bubbling along the edges, about 15 minutes.

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