Vegetable Lasagna With Bechamel Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

VEGETABLE LASAGNA WITH WHITE SAUCE (OR BECHAMEL SAUCE)



Vegetable Lasagna with White Sauce (or Bechamel Sauce) image

Delicious vegetable lasagna recipe with white sauce. Lots of vegetables, a creamy white sauce, and cheese, a vegetarian lasagna can hardly get any better.

Provided by Adina

Categories     Pasta and Rice

Time 1h20m

Number Of Ingredients 24

3 shallots
2 garlic cloves
½ teaspoon sugar
3 medium carrots (the total weight of about 200 g/ 7 oz (See note 1 and 2))
2 red or yellow bell peppers
1 medium zucchini
½ broccoli (or use only broccoli stems if you have leftovers)
1 1/3 cup frozen peas
3 cup chopped cremini mushrooms (optional (See note 2))
4 tablespoons olive oil (divided)
2 cans chopped tomatoes (400 g/ 14 oz each)
1/2 cup water
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon dried rosemary
1 tablespoon lemon juice
1/4 cup butter
1/2 cup all-purpose flour
3 cups milk
9 no-boil lasagna sheets (See note 4)
2 mozzarella balls (125 g/ 4.4 oz each)
1 cup freshly grated hard cheese (Parmesan or vegetarian hard cheese)
a few gratings of nutmeg
fine sea salt and pepper

Steps:

  • Peel and finely chop the shallots and the garlic. Keep separately.
  • Clean the vegetables. Cut the carrots, bell peppers, zucchini into small cubes. Set aside in a bowl. Divide the broccoli into small florets and chop the broccoli stem into small cubes as well.If using mushrooms, wipe them clean with kitchen paper and slice them thinly. Set aside separated from the other vegetables.
  • Defrost the peas.
  • Cheese: Chop the mozzarella into cubes and grate the Parmesan. Set aside separately.
  • Preheat the oven to 180 degrees Celsius/ 360 degrees Fahrenheit.
  • Saute: Heat 2 tablespoons of olive oil in a large pan. Cook the shallots until translucent, about 2-3 minutes. Add the garlic and stir for 1 minute. Add the sugar and stir for another minute or until slightly caramelized.
  • Add the chopped vegetables, except the mushrooms, and cook for about 8 minutes or until softer. Stir well a few times in between.
  • Simmer: Add the chopped tomatoes, water, dried herbs, and lemon juice. Stir well, bring to a boil and simmer the sauce for about 10 minutes until slightly thickened.
  • Fry mushrooms: In the meantime, cook the mushrooms if using. Heat the remaining oil in a pan and fry the mushrooms until golden and until all the juices they have released are evaporated.
  • Melt the butter in a small saucepan. Sprinkle the flour on top and stir for 1 or 2 minutes until lightly golden. Slowly start adding the milk while whisking all the time to avoid the formation of clumps.
  • Let the sauce simmer for 2 or 3 minutes while whisking or stirring continuously. Adjust the taste with nutmeg, salt, and pepper.
  • Butter a rectangular casserole dish of about 30x20 cm/ 12x 8 inches. You should have 3 layers of noodles, and you should finish with a layer of Parmesan.
  • White sauce: Place a few tablespoons of white sauce in the prepared casserole dish. Spread them all over the bottom of the dish.
  • Pasta sheets: Add some lasagna sheets. I can use 3 sheets for each layer, but use as many as they fit in one layer without overlapping.
  • Vegetable sauce: Cover with 1/3 of the vegetable sauce.
  • Cheese: Add ½ of the mozzarella and 1/3 of the hard cheese on top. Cover with white sauce.
  • Repeat twice. End with the last layer of grated hard cheese.
  • Bake the lasagna in the preheated oven for 30-40 minutes or until bubbly and golden. Check if the noodles are cooked through by inserting a fork into the lasagna.
  • Rest for about 10 minutes, cut into 12 squares, and serve with a green salad.

Nutrition Facts : ServingSize 2 squares, Calories 468 kcal, Carbohydrate 37 g, Protein 20 g, Fat 28 g, SaturatedFat 12 g, Cholesterol 62 mg, Sodium 973 mg, Fiber 6 g, Sugar 10 g, UnsaturatedFat 14 g

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.

EASY VEGETABLE LASAGNA



Easy Vegetable Lasagna image

Prevent food waste by cooking with canned foods like canned spinach - perfectly portioned for recipes and nearly half the cost of fresh and frozen!

Provided by Cans Get You Cooking®

Categories     Trusted Brands: Recipes and Tips     Cans Get You Cooking®

Time 1h15m

Yield 12

Number Of Ingredients 12

12 each no-boil lasagna noodles
1 (28 ounce) can crushed tomatoes
1 large garlic clove, crushed
1 teaspoon dried basil
½ teaspoon salt
¼ teaspoon ground black pepper
1 (15 ounce) container ricotta cheese
1 large egg
1 (14.5 ounce) can sliced carrots, well drained
1 (13.5 ounce) can chopped spinach, well drained
2 cups shredded mozzarella cheese
⅓ cup grated Parmesan cheese

Steps:

  • In 2-quart saucepan over high heat, heat crushed tomatoes, garlic, basil, salt and pepper. Over high heat, heat to boiling; reduce heat to low. Simmer uncovered, 10 minutes to blend flavors.
  • Preheat oven to 375 degrees F. Grease 12" by 8" baking dish. In medium bowl combine ricotta cheese and egg until well mixed. Spoon some tomato sauce on bottom of dish to coat. Place 3 noodles lengthwise across the pan. Top with 1/3 of tomato sauce. With a spatula, spread 1/3 of ricotta mixture. Scatter 1/3 of carrots and spinach on ricotta and 1/3 of mozzarella cheese. Repeat with noodles, tomato sauce, ricotta, vegetables and mozzarella two more times. Sprinkle with Parmesan cheese.
  • Cover dish with foil; bake 30 minutes. Uncover dish; bake 10 minutes longer. Let stand 15 minutes before cutting.

Nutrition Facts : Calories 193.7 calories, Carbohydrate 18.7 g, Cholesterol 41.4 mg, Fat 7.8 g, Fiber 3 g, Protein 13.8 g, SaturatedFat 4.4 g, Sodium 476.5 mg, Sugar 1.5 g

VEGETABLE LASAGNA



Vegetable Lasagna image

I cooked up this fresh lasagna for vegetarian customers at a local grocery store, where I work part-time. It's absolutely packed with veggies. -Sam Hunsaker, Lawrence, Kansas

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 6 servings.

Number Of Ingredients 23

1/4 cup olive oil
1 medium sweet red pepper, julienned
1 medium carrot, shredded
1 small onion, chopped
5 plum tomatoes, chopped
1-1/2 cups sliced fresh mushrooms
1 small yellow summer squash, cut into 1/4-inch slices
1 small zucchini, cut into 1/4-inch slices
3 garlic cloves, minced
1 can (12 ounces) tomato paste
1 cup vegetable broth
2 tablespoons brown sugar
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
6 lasagna noodles
1 large egg, lightly beaten
1 cup ricotta cheese
1 cup shredded part-skim mozzarella cheese
1/3 cup shredded Parmesan cheese
2 teaspoons Italian seasoning

Steps:

  • In a Dutch oven, heat oil over medium-high heat. Add red pepper, carrot and onion; cook and stir until crisp-tender. Add tomatoes, mushrooms, yellow squash, zucchini and garlic; cook and stir until squashes are crisp-tender., Stir in tomato paste, broth, brown sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally. Meanwhile, cook noodles according to package directions; drain., Preheat oven to 350°. In a small bowl, mix egg and ricotta cheese. Spread 1 cup vegetable mixture into a greased 8-in. square baking dish. Layer with two noodles (trim to fit pan), half of the ricotta mixture, about 1-1/2 cups vegetable mixture and two additional noodles. Top with remaining ricotta mixture, noodles and vegetable mixture., Sprinkle with cheeses and Italian seasoning. Bake, uncovered, 30-35 minutes or until bubbly and cheese is melted. Let stand 5 minutes before serving.

Nutrition Facts : Calories 432 calories, Fat 19g fat (7g saturated fat), Cholesterol 68mg cholesterol, Sodium 857mg sodium, Carbohydrate 48g carbohydrate (22g sugars, Fiber 7g fiber), Protein 20g protein.

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.

HEARTY VEGETABLE LASAGNA



Hearty Vegetable Lasagna image

This hearty, vegetable lasagna is the only lasagna my husband will eat. We love it!!! Hope you all enjoy as much as we do.

Provided by Sue

Categories     World Cuisine Recipes     European     Italian

Time 1h40m

Yield 12

Number Of Ingredients 12

1 (16 ounce) package lasagna noodles
1 pound fresh mushrooms, sliced
¾ cup chopped green bell pepper
¾ cup chopped onion
3 cloves garlic, minced
2 tablespoons vegetable oil
2 (26 ounce) jars pasta sauce
1 teaspoon dried basil
1 (15 ounce) container part-skim ricotta cheese
4 cups shredded mozzarella cheese
2 eggs
½ cup grated Parmesan cheese

Steps:

  • Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.
  • In a large saucepan, cook and stir mushrooms, green peppers, onion, and garlic in oil. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes.
  • Mix together ricotta, 2 cups mozzarella cheese, and eggs.
  • Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup tomato sauce into the bottom of a greased 9x13 inch baking dish. Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Repeat layering, and top with remaining 2 cups mozzarella cheese.
  • Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.

Nutrition Facts : Calories 462.5 calories, Carbohydrate 49.6 g, Cholesterol 76.9 mg, Fat 19.5 g, Fiber 5.2 g, Protein 23.2 g, SaturatedFat 8.8 g, Sodium 843.2 mg, Sugar 13.8 g

MARCELLA HAZAN'S LASAGNA



MARCELLA HAZAN'S LASAGNA image

Categories     Pasta

Yield 12 servings

Number Of Ingredients 26

Lasagna noodles
Parmesan cheese
Salt
Pepper
Bolognese Sauce:
1 Tb. oil
3 Tb. butter
1/2 c. chopped onion
2/3 c. chopped celery (I left this out)
2/3 c. chopped carrot
3/4 lb. ground beef chuck (not too lean)
1 c. whole milk
nutmeg
1 c. dry white wine
1 1/2 c. canned Italian plum tomatoes, cut up with their juices
Bolognese Sauce:
Put oil, butter and onion in pot and turn heat to medium. Cook until onion is translucent, then add celery and carrot.
Cook for 2 min.
Add the ground beef, a large pinch of salt, & a few grindings of pepper.
Crumble the meat with a fork and cook until beef has lost its raw, red color.
Add the milk and let simmer gently, stirring frequently, until it has bubbled away completely.
Add about 1/8 tsp. nutmeg and stir.
Add the wine, let simmer until evaporated, then add the tomatoes.
When tomatoes begin to bubble, turn the heat down and cook uncovered at the merest simmer for a long, long time (no less than 3 hours!).
Stir from time to time.
If it starts to stick, add 1/2 c. water whenever necessary.

Steps:

  • Bechamel Sauce: (make just before you need it, not ahead of time) Put milk in a saucepan, turn heat to medium, and bring to the verge of a boil. While heating milk, put butter in a heavy-bottomed saucepan and turn heat to low. When melted, add the flour and stir with a wooden spoon. Cook, while stirring constantly, for about 2 min. Do not allow flour to color. Remove from heat. Add the hot milk to the flour/butter mixture, no more than 2 Tb. at a time. Stir steadily and thoroughly. Once the first 2 Tb. have been incorporated, repeat this process 2 Tb. at a time until 1/2 c. has been incorporated. Then, you can begin adding milk 1/2 c. at a time until all incorporated. Place the pan over low heat, add salt, and cook, stirring constantly until sauce is like thickened (like the consistency of sour cream). When done, you can keep warm on top of a double boiler and remove film if one forms on top. Lasagna: Preheat oven to 400. Prepare lasagna noodles. Thickly smear the bottom of your lasagna pan with butter and 1 Tb. of bechamel. Line the bottom of pan with one layer of noodles. Combine the bolognese and bechamel sauces and spread a coating on the pasta. Sprinkle some grated Parmesan, then add another layer of noodles. Repeat the procedure of spreading sauce and Parmesan and noodles. Leave enough sauce to spread a thin layer on top at the end. Sprinkle with Parmesan and dot with butter. (This can be made up to 2 days in advance and refrigerated.) Bake on top rack until golden crust forms on top, about 10 or 15 minutes. Remove from oven and allow to settle for 10 min. before serving.

More about "vegetable lasagna with bechamel recipes"

VEGETABLE LASAGNA (QUICK AND EASY!) - THE SEASONED …
vegetable-lasagna-quick-and-easy-the-seasoned image
2021-01-22 Preheat oven to 400 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside. In a large skillet or Dutch oven, heat oil over medium-high heat. Add mushrooms, zucchini, bell pepper, onion, and garlic. …
From theseasonedmom.com


VEGETARIAN LASAGNA WITH BéCHAMEL SAUCE (VEGAN OPTION)
vegetarian-lasagna-with-bchamel-sauce-vegan-option image
2021-02-12 How To Layer Lasagna. Preheat oven to 390°F (200°C). Spread a thin layer of béchamel sauce in a baking dish (at least 11×7 inches or a little larger), followed by 3 sheets lasagna noodles. Spread about ⅓ of the tomato …
From aline-made.com


ROASTED VEGETABLE LASAGNA | RICARDO
roasted-vegetable-lasagna-ricardo image
In a large non-stick skillet over medium-high heat, melt the butter. Add the spinach and cook for 1 minute or until just wilted. In a 13 x 9-inch (33 x 23 cm) baking dish, spread 1 cup (250 ml) of the tomato sauce and cover with a …
From ricardocuisine.com


BEST LASAGNA RECIPE | BON APPéTIT
best-lasagna-recipe-bon-apptit image
2018-02-07 Step 3. Reduce heat to medium. Add pancetta and cook, stirring often, until lightly browned and beginning to crisp, about 5 minutes. Add onion, celery, carrot, and garlic and cook, stirring ...
From bonappetit.com


VEGETARIAN LASAGNA | RECIPETIN EATS
vegetarian-lasagna-recipetin-eats image
2019-02-21 Lasagna: Preheat oven to 160C/320F. Spread a ladle of tomato sauce on the base of a large baking dish (Note 5). Cover with lasagna sheets, tearing as required to fit. Top with roasted vegetables, scatter over red …
From recipetineats.com


BEST VEGETABLE LASAGNA RECIPE - COOKIE AND KATE
best-vegetable-lasagna-recipe-cookie-and-kate image
2022-07-16 Preheat the oven to 425 degrees Fahrenheit. To prepare the veggies: In a large skillet over medium heat, warm the olive oil. Once shimmering, add the carrots, bell pepper, zucchini, yellow onion, and salt. …
From cookieandkate.com


CLASSIC LASAGNA WITH BECHAMEL SAUCE - MUCH BUTTER
classic-lasagna-with-bechamel-sauce-much-butter image
2021-06-03 Preheat oven to 350°F or 180°C. To assemble, add a layer of meat bolognese sauce to a 7.5×9.5×2-inch glass rectangular dinnerware. Add a layer of béchamel sauce on top of bolognese sauce, then cover with lasagna …
From muchbutter.com


ROASTED VEGETABLE LASAGNA - FOR THE LOVE OF GOURMET
roasted-vegetable-lasagna-for-the-love-of-gourmet image
Reduce oven temperature to 350 degrees and prepare your lasagna. Spray a 13 x 9 pan with nonstick cooking spray. Spread about ½ cup of bechamel sauce on the bottom of the pan and place 3 lasagna noodles. Top with roasted …
From fortheloveofgourmet.com


VEGETABLE LASAGNA WITH BUTTERNUT BéCHAMEL RECIPE
vegetable-lasagna-with-butternut-bchamel image
Step 4. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion and mushrooms; cook 7 minutes or until browned and liquid evaporates. Add chard and remaining 1 tablespoon broth. Cover and cook 2 minutes or …
From myrecipes.com


VEGETABLE LASAGNA {ULTIMATE EASY RECIPE!} – WELLPLATED.COM
2021-03-17 Instructions. Preheat the oven to 400 degrees F. Coat a 9×13-inch baking dish with nonstick spray. In a large saucepan or Dutch oven, heat the olive oil over medium heat. Add the sweet potato, bell peppers, red onion, zucchini, dried basil, and ¼ teaspoon kosher salt.
From wellplated.com


RECIPE OF AWARD-WINNING VEGETABLES AU GRATIN WITH OKARA …
Béchamel sauce or white sauce is a base for many sauces and is used in a variety of dishes such as lasagna, cream soups, souffle, croquette Lasagna and Cannelloni would not exist without béchamel and some pasta recipes or vegetables au gratin require it. Vegan recipe - Vegetables au gratin with béchamel sauce with mush: Clean the vegetables, cut the cauliflower and …
From supereasyrecipes.pages.dev


VEGETABLE LASAGNA WITH BECHAMEL SAUCE | PICKLED PLUM
2018-09-20 Instructions. Preheat oven to 350 degrees F (175 C). In a medium size pot on high heat, add olive oil, garlic, onions, celery and bell pepper. Cook for about 5 minutes, until the water’s evaporated and the veggies are starting to caramelize. Add mushrooms, lower heat to medium and cook for 3 minutes. Add wine and cook until the liquid has ...
From pickledplum.com


HOW TO MAKE VEGETABLE LASAGNA WITH BUTTERNUT BéCHAMEL
How to Make Vegetable Lasagna with Butternut Béchamel. This is a satisfying vegetarian lasagna that contains hearty butternut squash, swiss chard, and mushrooms. The drizzled on sauce is so good you'll want to eat it by the spoonful. View Recipe: Vegetable Lasagna with Butternut Béchamel.
From cookinglight.com


VEGETABLE LASAGNA WITH BECHAMEL SAUCE RECIPE | EAT SMARTER USA
Preparation steps. 1. Clean the beans, wash and cut into pieces. Cook in boiling water for 6-8 minutes. Drain, rinse and leave to drain. Meanwhile, clean, wash, drain and coarsely chop spinach. Clean leeks, cut in half lengthwise, wash and cut …
From eatsmarter.com


ROASTED VEGETABLE LASAGNA | CANADIAN LIVING
2005-07-14 Cut each garlic head in half crosswise; place, cut side down, on baking sheet. Roast in 400°F (200°C) oven until browned and tender, about 45 minutes. Squeeze garlic pulp onto vegetables. Set aside. In large saucepan, heat oil over medium heat; fry mushrooms, garlic, oregano, salt and pepper, stirring occasionally, until tender, about 5 ...
From canadianliving.com


VEGETABLE LASAGNA WITH BéCHAMEL - HOMEBODY EATS
4. Assemble the lasagna with a layer of noodles, butternut squash sauce, béchamel cheese sauce, mushrooms, and mozzarella cheese. Continue layering until the whole lasagna has been built up. Learn More. 5. Cover baking dish with aluminum foil. Cook for 45 minutes. Remove the aluminum foil and allow to cook for an additional 10 minutes until ...
From homebodyeats.com


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


LASAGNA WITH CASHEW BECHAMEL (VEGAN) - VEGGIE FUN KITCHEN
2021-07-28 Drain and add the soaked raw cashews to a high-speed blender. Add in the vegetable broth, flour, white miso, and nutritional yeast. Blend on high speed for 3-5 minutes or until creamy and smooth. Pour in the cashew/broth/flour mixture into a medium saucepan. Add in unsweetened plant milk of your choice.
From veggiefunkitchen.com


THE BEST VEGETARIAN LASAGNA BOLOGNESE - MADDY'S AVENUE
2021-03-11 In a bowl, mix up the spinach, ricotta cheese, parmigiano-reggiano cheese, an egg, nutmeg, salt, and pepper, and set it aside. Next, prepare your béchamel sauce by whisking equal parts of butter and flour together to make a roux. Slowly splash in the warmed milk, then stir in the mozzarella cheese. Set it aside.
From maddysavenue.com


VEGETABLE LASAGNA WITH CAULIFLOWER BECHAMEL SAUCE
2021-10-14 Spray a 3" deep baking dish 9 X 13". Preheat oven to 350°. See Notes below. Spread 1/3 of white sauce in bottom of baking dish. Cover bottom with lasagna noodles. Spread the broccoli mixture over the noodles. Top with a layer of noodles. Spread the mashed squash over the noodles. Top squash layer with another layer of noodles.
From thewineloverskitchen.com


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


EASY VEGETARIAN LASAGNA WITH BECHAMEL SAUCE | IGA RECIPES
Arrange a layer of lasagna noodles on the bottom of a lightly greased 3-L (13 in. x 9 in.) baking dish, cutting to size if necessary. Top with about 175 mL (3/4 cup) bechamel and 60 mL (1/4 cup) each mozzarella and Parmesan. Place one third of the zucchini strips on top of cheese. Cover zucchini layer with one third of the spinach.
From iga.net


MAKES 6 SERVINGS CERTAIN VEGETABLES DON’T REQUIRE A TOMATO …
MAKES 6 SERVINGS<br>Certain vegetables don’t require a tomato sauce to show off in lasagna, while some (beets) would even clash with tomato sauce. In the spring, when asparagus, artichokes, and fava beans are so sweet and delicate, I want to embellish them only with a béchamel enhanced with fresh herbs and Parmesan cheese. These are less rustic, more …
From vk.com


HEALTHY VEGETABLE LASAGNA WITH BECHAMEL - CYNTHIA EATS
2020-01-22 Instructions. Preheat oven to 375°F. Combine squash, 1 cup broth, milk and garlic in a medium saucepan, heat to boiling. Reduce heat and simmer until squash is tender, about 20 minutes. Remove from heat. Place squash mixture in a blender. Add salt, pepper and nutmeg and blend until smooth.
From cynthiaeats.com


PESTO LASAGNA ROLL UPS - ITALIAN KITCHEN CONFESSIONS
STEP 4: Make the lasagna roll ups. Take on of your lasagna sheets, put a layer of bechamel sauce, a layer of pesto sauce, add 2 slices of zucchini, add some mozzarella, add parmesan, finish off with more bechamel sauce and roll up. Continue until you will finish all the ingredients. Take a square or rectangular baking pan. Add some bechamel sauce.
From italiankitchenconfessions.com


VEGETARIAN LASAGNA BéCHAMEL (WHITE SAUCE) | RECIPLY YOURS
2021-01-08 Melt the butter in a saucepan, while completely melted sprinkle the flour and whisk until it makes a roux which is an equal part of fat and flour mix. Stir for a minute and then add gradually the milk. Keep stirring until there is no milk left and the sauce thickened. Add some nutmeg, ground pepper, and salt to taste et voilà!
From reciplyyours.com


VEGETABLE LASAGNA RECIPE | LEITE'S CULINARIA
2015-09-14 Use the béchamel as you would the tomato sauce, sprinkling 2 ounces (56 grams) shredded mozzarella cheese on top of the lasagna. Spring Vegetable Lasagna Heat 1 tablespoon olive oil in a large skillet over medium-low heat. Add 1 fennel bulb, thinly sliced, and cook until tender, 6 to 8 minutes. Remove the skillet from the heat, stir in 3 cups ...
From leitesculinaria.com


CLASSIC LASAGNA WITH BéCHAMEL RECIPE - REAL FOOD WITH SARAH
2022-03-14 Preheat the oven to 375° F. Using a 13x9 inch baking pan, spoon a thin layer (about ¼-1/3 cup) of bolognese on the bottom of the pan. Add a layer of lasagna noodles. Spread a layer of the bolognese over the layer of noodles, then add a …
From realfoodwithsarah.com


LASAGNA RECIPE WITH VEGETABLES, PARMIGIAN CHEESE & BECHAMEL
Set aside for 30 minutes. Meanwhile, pre-heat oven to 400° F. Bring a large pot of water to boil, blanch lasagne sheets for 3 minutes, drain and set aside on kitchen towels. In a hot skillet add olive oil and sauté onion, celery and sweet potatoes over high heat for 3 minutes, stir in zucchini, yellow squash and keep cooking for 3 more ...
From barilla.com


LASAGNA WITH RICOTTA BECHAMEL | ALLRECIPES
2021-07-10 Cook 12 lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water. Preheat the oven to 375 degrees F (190 degrees C). Lightly coat a 9x13-inch baking dish with cooking spray. Spoon ½ cup meat sauce into the bottom of the prepared dish.
From allrecipes.com


ROASTED VEGETABLE LASAGNA - BAREFOOT CONTESSA
2018-01-11 Roasted Vegetable Lasagna. When it’s cold outside, Roasted Vegetable Lasagna is one of my favorite winter dinners. It’s a big pan of baked pasta with lots of cheese and some delicious roasted vegetables tucked in. The best part of this recipe is that you don’t even need to boil the pasta - just soak it in hot tap water and then assemble ...
From barefootcontessa.com


RECIPE: VEGETABLE LASAGNA WITH BUTTERNUT BéCHAMEL
Vegetable Lasagna with Butternut Béchamel Recipe. Coat 11 x 7-inch baking pan with cooking spray. Spread ½ cup bechamel sauce on the bottom of the pan. Lay two lasagna noodles on top of the sauce. Spread ¾ cup sauce on top of lasagna noodles. Top with ½ of the vegetable mixture (about ¾ cup), ½ cup ricotta and ⅓ cup mozzarella cubes ...
From foodnewsnews.com


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


VEGETABLE LASAGNA - DINNER AT THE ZOO
2019-12-06 Stir to combine. Cook the lasagna noodles according to package directions. Preheat the oven to 375 degrees F. Coat a 9"x13" pan with cooking spray. Spread a small amount of sauce on the bottom of the pan. Add a layer of noodles, then spread 1/2 of the cheese mixture over the noodles.
From dinneratthezoo.com


EASY VEGETARIAN LASAGNA RECIPE | LIVE EAT LEARN
2022-03-11 Step 1: Prepare the veggies. First, heat olive oil in a large sauté pan over medium heat. Layer the pan with zucchini, garlic, eggplant, and pepper, and cook until the zucchini is slightly soft. This should take about 3-5 minutes. Then, add the spinach and cook, stirring constantly, until it is completely wilted down.
From liveeatlearn.com


SPRING VEGETABLE LASAGNA WITH HEIRLOOM TOMATO BéCHAMEL
2014-07-22 1/2 cup grated pecorino romano, packed. Instructions: To make the béchamel, place tomatoes in a blender and purée until smooth. Strain the purée through a fine mesh sieve to remove any skin and seeds. In a medium saucepan, melt butter over medium heat. Add flour, whisk to combine, and cook for 2 to 3 minutes.
From oandoeats.com


THE BEST VEGETABLE LASAGNA EVER RECIPE - TODAY.COM
2021-08-09 1. Preheat oven to 350 F. 2. Place 1 cup ratatouille on the bottom of an oven-safe casserole dish. Follow with oven-ready lasagna noodles then more of the ratatouille, then béchamel sauce and ...
From today.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #weeknight     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #casseroles     #main-dish     #pasta     #vegetables     #oven     #european     #potluck     #vegetarian     #italian     #lasagna     #dietary     #one-dish-meal     #comfort-food     #inexpensive     #pasta-rice-and-grains     #taste-mood     #to-go     #equipment     #4-hours-or-less

Related Search