VEGETABLE LASAGNA WITH WHITE SAUCE (OR BECHAMEL SAUCE)
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
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
BASIC BECHAMEL SAUCE
This is a quick and easy bechamel sauce.
Provided by MATHIEUDAIGLE
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 40m
Yield 8
Number Of Ingredients 5
Steps:
- Melt butter in a large saucepan over medium heat. Once melted, stir in the flour until smooth. Continue stirring as the flour cooks to a light, golden, sandy color, about 7 minutes.
- Increase heat to medium-high and slowly whisk in milk until thickened by the roux. Bring to a gentle simmer, then reduce heat to medium-low and continue simmering until the flour has softened and not longer tastes gritty, 10 to 20 minutes, then season with salt and nutmeg.
Nutrition Facts : Calories 139.3 calories, Carbohydrate 8.7 g, Cholesterol 28.8 mg, Fat 9.7 g, Fiber 0.1 g, Protein 4.5 g, SaturatedFat 6.1 g, Sodium 682.6 mg, Sugar 5.8 g
VEGETABLE LASAGNA WITH A THICK BECHAMEL SAUCE
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
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
VEGETABLE WITH BECHAMEL SAUCE
The original recipe calls for the endive so that is what I posted but I have used broccoli, escarole, radicchio, broccoli rabe and fennel with wonderful results. I have found that some veggies like the broccoli and fennel benifit from being blanched for a few minutes b4 using in this dish. Most softer veggies and greens do not need this pre-treatment. Use your best judgment.
Provided by Ilysse
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 365°F.
- Clean and trim vegetables and cut into bite size pieces.
- Butter the bottom and sides of a baking dish
- Layer the vegetable in the dish with half the cheese.
- Pour the bechamel over the vegetable to cover.
- Top with remaining cheese and season to taste.
- Bake for 30-40 minutes or until vegetable is tender and the dish is golden on top.
Nutrition Facts : Calories 192, Fat 10.4, SaturatedFat 6.1, Cholesterol 26.3, Sodium 344.9, Carbohydrate 17.7, Fiber 15.9, Sugar 1.4, Protein 11.3
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