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Vegetable Lasagna Recipe
Vegetable lasagna is a delightful and nutritious twist on the classic Bolognese lasagna recipe. It’s an easy main course perfect for many occasions.This lasagna recipe with vegetables is a delicious and aromatic dish that can be prepared ahead of time and will stay fresh for the next 2-3 days in the fridge. You can even bake and freeze the lasagna for a ready-to-serve main course for your weekly meals or special Sunday dinners.
Ingredients
Doses for a 13×9 inch lasagna pan
- ~12 lasagna
For the Filling
- 2 zucchini medium size
- 1 eggplant
- ½ onion
- 4 tomatoes medium size
- 1 bell pepper red
- 230 g mozzarella 8 oz, fresh
- 200 g Parmigiano Reggiano 2 ¼ cups, grated
- 3 tablespoons olive oil extra virgin
- salt to taste
- pepper to taste
For the Béchamel Sauce
- 1 liter milk ~4 cups, fresh and whole
- 100 g unsalted butter ~1 stick
- 100 g flour ⅔ cup
- ½ teaspoon salt
- nutmeg to taste, freshly grated
Instructions
The Bechamel Sauce
- In a saucepan, melt the butter over low heat. Add the flour with the help of a flour sieve: in this way you are sure that there are no lumps. Meanwhile warm the milk, without bringing to a boil.
- Mix quickly with a whisk, until the mixture is smooth. The mixture of butter and flour is called roux and it should be a nice golden color. Pour the milk slowly over the roux, while stirring with a whisk.
- Keep mixing constantly, and cook over low heat until you have a fairly thick consistency for about 10/15 minutes. Season with salt and grated nutmeg. The sauce is ready when it sticks to the back of a wooden spoon. Set aside.
The Vegetable Filling
- Wash the vegetables thoroughly and cut them into not too small pieces. Remember to remove the seeds and the white inner part of the bell pepper. Also, do not remove the skin from the eggplant. If the tomatoes are quite large, remove the seeds.
- Chop the onion into very small pieces. Place them in a fairly large pan and sauté with 3 tablespoons of EVO oil.
- When the onion is translucent and golden, add the vegetables. Cover and cook for about 20 minutes, stirring occasionally. Add a pinch of salt and a little ground black pepper to taste. When done, set aside.
Make the Layers
- Place two or three tablespoons of béchamel sauce in the bottom of a baking dish or casserole, then add the first layer of lasagna on top.
- Top with a layer of vegetables and shreds of mozzarella cheese.
- Then add three tablespoons of béchamel sauce and a few grated Parmigiano Reggiano cheese. Spread the ingredients as evenly as possible. Finally, cover with more lasagna.
- Continue to make layers following the steps above until you run out of ingredients. For the last layer, use only mozzarella, bechamel, and lots of Parmigiano cheese.
The Baking
- Bake in a preheated oven at 180°C (350°F) for 30-40 minutes until crisp on top. Remove from oven and let stand for 10 minutes before serving.
Nutrition
Calories: 639kcalCarbohydrates: 58gProtein: 29gFat: 33gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.4gCholesterol: 78mgSodium: 809mgPotassium: 806mgFiber: 5gSugar: 14gVitamin A: 1980IUVitamin C: 38mgCalcium: 689mgIron: 2mg
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