Description
This creamy and hearty Bechamel Veggie Lasagna is layered with fresh vegetables, rich bechamel sauce, and melted cheese. It’s a delicious, satisfying vegetarian dish that’s perfect for family dinners or special occasions!
Ingredients
Scale
For the Lasagna:
- 9 lasagna noodles (regular or no-boil)
- 1 zucchini, sliced
- 1 eggplant, sliced
- 1 bell pepper, chopped
- 2 cups spinach leaves
- 2 cups ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
For the Bechamel Sauce:
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 2 1/2 cups milk (preferably whole milk)
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1/4 tsp nutmeg (optional)
Instructions
- Prepare the Lasagna Noodles:
- Cook the lasagna noodles according to the package instructions (skip this step if using no-boil noodles). Drain and set aside.
- Prepare the Vegetables:
- Slice the zucchini and eggplant, and chop the bell pepper.
- Sauté the vegetables in a little olive oil over medium heat until soft, about 5-7 minutes.
- Add spinach leaves and cook until wilted, then remove from heat.
- Make the Bechamel Sauce:
- In a saucepan, melt the butter over medium heat.
- Add the flour and cook for 1-2 minutes, whisking constantly to form a roux.
- Slowly add the milk, whisking continuously to avoid lumps.
- Stir in the garlic powder, salt, pepper, and nutmeg (if using).
- Continue to cook the sauce, whisking constantly, until it thickens, about 5-7 minutes.
- Assemble the Lasagna:
- Preheat the oven to 375°F (190°C).
- In a baking dish, spread a thin layer of bechamel sauce at the bottom.
- Layer 3 lasagna noodles, followed by a layer of the sautéed vegetables, a layer of ricotta cheese, and a layer of bechamel sauce.
- Repeat for another two layers.
- For the final layer, add a layer of lasagna noodles, the remaining bechamel sauce, and top with shredded mozzarella and Parmesan cheese.
- Bake the Lasagna:
- Cover the lasagna with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10-15 minutes, until the cheese is golden and bubbly.
- Serve:
- Let the lasagna rest for 10 minutes before slicing and serving. Garnish with extra Parmesan cheese, if desired.
- Enjoy!
- Serve your delicious and creamy Bechamel Veggie Lasagna!
Notes
- You can add other vegetables like mushrooms, carrots, or broccoli for extra flavor and texture.
- For a lighter version, use low-fat milk and ricotta cheese.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 7g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0 g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 40 mg