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
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 BECHAMEL LASAGNE
From Good Food Magazine March 1988. This is a fancy, jazzed-up lasagne, perfect for a holiday, dinner party or guests. Serve with some nice crusty Italian bread and Recipe #293605, and a nice Chianti!
Provided by JackieOhNo
Categories Spinach
Time 2h45m
Yield 8 serving(s)
Number Of Ingredients 28
Steps:
- Make Chunky Tomato Sauce: Heat 2 T. olive oil in medium skillet over medium heat. Add 1/4 cup finely chopped onion and cook until softened, about 10 minutes. Stir in garlic and cook 1 minute. Add tomatoes with liquid. Heat to boiling. Reduce heat and simmer, stirring occasionally, until slightly thickened, about 15 minutes. Stir in parsley, salt, and pepper. (This should make about 2 cups.).
- Make Bechamel Sauce: Melt butter in medium saucepan over low heat. Stir in flour and cook, stirring frequently, 3 minutes. Gradually whisk in milk, then cook, stirring constantly, until sauce thickens and boils. Season sauce lightly with salt. (Makes about 2 cups also.).
- Stir 1/4 cup Parmesan cheese into bechamel.
- Stir ricotta, 1/4 cup Parmesan, the eggs, parsley, cloves, and pinch pepper together in mixing bowl.
- Chop broccoli florets and stems (about 3 cups) and the bell peppers. Thinly slice carrots and zucchini.
- Add spinach to broccoli in mixing bowl. Combine bell peppers, carrots and zucchini in second bowl.
- Heat oil in large skillet over medium heat. Add onion; cook until softened, about 10 minutes. Add garlic; cook 2 minutes. Remove half the onion mixture to saucer and reserve. Stir broccoli and spinach into remaining onion mixture. Cook, covered, stirring occasionally, over low heat until very tender, about 15 minutes. Return to mixing bowl. Stir in 2 T. Parmesan and salt and pepper to taste.
- Return reserved onion mixture to skillet and heat over low heat. Stir in bell pepper mixture and cook, covered, stirring occasionally, until very tender, about 15 minutes. Return to mixing bowl and stir in 2 T. Parmwsan and salt and pepper to taste.
- Meanwhile, cook lasagne noodles in large pot of salted boiling water until tender but still firm to the bite. Drain and transfer to bowl of warm water to keep noodles from sticking together.
- Heat oven to 350 degrees.
- Spread half the tomato sauce in bottom of 13x9-inch baking dish. Pat 5 noodles dry and arrange overlapping on tomato sauce. Spoon broccoli mixture at intervals on noodles, then spoon half the ricotta mixture between dollops of broccoli. Spread evenly and sprinkle with 1/2 cup mozzarella.
- Layer 5 more noodles in dish. Spoon remaining tomato sauce over top. Spread bell pepper mixture over tomato sauce and top with remaining ricotta mixture. Sprinkle with 1/2 cup mozzarella.
- Add final layer of noodles. Spread evenly with bechamel and sprinkle with remaining mozzarella. (Lasagne can be prepared up to this point and refrigerated until ready to bake.).
- Bake lasagne until browned and bubbly, about 1 hour. Let stand 15 minutes before serving.
Nutrition Facts : Calories 630.9, Fat 32.5, SaturatedFat 14.2, Cholesterol 119, Sodium 657, Carbohydrate 56.8, Fiber 6.2, Sugar 10.6, Protein 30.3
VEGETABLE LASAGNA WITH BECHAMEL
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
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
CLASSIC ITALIAN LASAGNA
Assemble a Classic Italian Lasagna with Giada De Laurentiis' recipe from Everyday Italian on Food Network. A homemade bechamel sauce makes a big difference.
Provided by Giada De Laurentiis
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 24
Steps:
- Preheat oven to 375 degrees F.
- Bechamel sauce:
- In a 2-quart pot, melt 5 tablespoons of butter over medium heat. When butter has completely melted, add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes. The sauce should be thick enough to coat the back of wooden spoon. Remove from heat and add the nutmeg and tomato sauce. Stir until well combined and check for seasoning. Set aside and allow to cool completely.
- In a saute pan, heat extra-virgin olive oil. When almost smoking, add the ground beef and season with salt and pepper. Brown meat, breaking any large lumps, until it is no longer pink. Remove from heat and drain any excess fat. Set aside and allow to cool completely.
- In a medium sized bowl, thoroughly mix the ricotta and eggs. Season with salt and pepper. Set aside.
- Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the bechamel sauce. Arrange the pasta sheets side by side, covering the bottom of the baking dish. Evenly spread a layer of all the ricotta mixture and then a layer of all the spinach. Arrange another layer of pasta sheets and spread all the ground beef on top. Sprinkle 1/2 the mozzarella cheese on top of the beef. Spread another 1/3 of the bechamel sauce. Arrange the final layer of pasta sheets and top with remaining bechamel, mozzarella and Parmesan cheeses. Cut the remaining 2 tablespoons of butter into 1/4-inch cubes and top lasagna.
- Line a large baking sheet with aluminum foil. Place lasagna dish on top, cover and put on the middle rack of the oven and bake until top is bubbling, about 30 minutes. Remove cover and continue to bake for about 15 minutes.
- In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
- Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
- If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
INDIVIDUAL VEGETABLE LASAGNAS
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 23
Steps:
- Preheat oven to 375 degrees F.
- In a saute pan over medium heat, add extra-virgin olive oil. When almost smoking, add the onion and cook until soft, about 5 minutes. Add the carrot and cook for 3 minutes. Add the zucchini and squash cook for 5 minutes. Add asparagus and cook for 2 minutes. Remove from heat when all vegetables are completely cooked but still have a good crunch. Allow to cool.
- Using a 6-inch round cookie cutter, cut circles out of the lasagna sheets. You will need 18 circles. Coat the bottom of 6 (6-inch) gratin dishes with a teaspoon of tomato sauce in each. Place a circle of pasta on the bottom of each ramekin. Rinse the beans with water and season with salt and pepper. Divide the beans between each ramekin. Next, divide the spinach between the ramekins. Place a second layer of pasta on top and gently press down. Divide the sauteed vegetables among the ramekins and top with a tablespoon of tomato sauce in each. Place the third layer of pasta in each ramekin and coat with a tablespoon of tomato sauce. Sprinkle ramekins with the mozzarella and Parmesan cheeses, and top each with 1/2 tablespoon of butter. Line a baking sheet with aluminum foil and place gratin dishes on top. Bake in oven for 20 minutes or until brown and bubbling.
- In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
- Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
- If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
VEGETABLE LASAGNA WITH HOMEMADE PASTA AND JALAPENO BECHAMEL
Provided by Roger Mooking
Time 3h15m
Yield 4 servings
Number Of Ingredients 34
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
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
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
OVEN-READY LASAGNA WITH MEAT SAUCE AND BECHAMEL
Creamy bechamel and rich delicious meat sauce are layered with lasagna noodles and cheese for an easy and delicious weeknight meal.
Provided by Barilla
Categories Trusted Brands: Recipes and Tips Barilla
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Pre heat the oven to 375 degrees F.
- For the bechamel, bring the milk to a simmer in a saucepan. Meanwhile in a separate pan, melt butter; stir in flour and cook 2-3 minutes. Stir the hot milk into the butter-flour mixture. Whisk vigorously and bring to a simmer; cook for 5 minutes. Remove the pan from the heat. Season with salt, pepper, nutmeg and 3/4 of cheese.
- Pour 1/5 of the Barilla sauce and 1/5 of the bechamel into the bottom of a 13x9 baking dish; top with basil. Cover with three noodles and repeat for 3 layers. For the top layer add the remaining Parmigiano cheese and basil. Cover with foil.
- Bake until the corners are bubbling and slightly brown, about 20 minutes. Let the lasagna rest for 5 minutes before serving.
Nutrition Facts : Calories 496 calories, Carbohydrate 55 g, Cholesterol 67.8 mg, Fat 20.8 g, Fiber 4.6 g, Protein 19.1 g, SaturatedFat 11.7 g, Sodium 881.6 mg, Sugar 7.8 g
WORLD'S BEST (NOW VEGETARIAN!) LASAGNA
The most popular lasagna recipe on Allrecipes.com is now meatless! We guarantee that meat eaters won't be able to tell the difference! This Allrecipes Magazine recipe is based on John Chandler's World's Best Lasagna.
Provided by Juliana Hale
Categories World Cuisine Recipes European Italian
Time 3h15m
Yield 12
Number Of Ingredients 22
Steps:
- Heat oil in a Dutch oven over medium heat. Add onion and garlic; cook, stirring, until tender, 3 to 5 minutes. Stir in plant-based sausage, meat substitute crumbles, crushed tomatoes, tomato sauce, tomato paste, water, 1 tablespoon parsley, sugar, basil, 1/2 teaspoon salt, Italian seasoning, fennel seeds, and pepper. Bring to a boil; reduce heat and simmer, covered, stirring occasionally, until thickened, about 1 1/2 hours.
- Bring a large pot of lightly salted water to a boil. Add lasagna noodles; cook 8 to 10 minutes. Drain and rinse noodles with cold water.
- Preheat the oven to 375 degrees F (190 degrees C).
- Meanwhile, stir together egg, ricotta, remaining 2 tablespoons parsley, and 1/2 teaspoon salt in a bowl.
- To assemble lasagna, spread 1/3 of the sauce in a 9x13-inch baking dish. Arrange 6 noodles lengthwise over sauce. Spread with 1/2 of the ricotta mixture. Top with 1/3 of the mozzarella slices. Spoon 1/3 of the sauce over mozzarella and sprinkle with 1/4 cup Parmesan. Repeat layers and top with remaining mozzarella and Parmesan.
- Bake, covered with cooking spray-coated foil, for 25 minutes. Remove foil and bake until hot and bubbly, about 25 minutes more. Cool for 15 minutes before slicing into 12 equal servings.
Nutrition Facts : Calories 365.8 calories, Carbohydrate 33.1 g, Cholesterol 57.1 mg, Fat 14.8 g, Fiber 3.5 g, Protein 26.8 g, SaturatedFat 8 g, Sodium 1025.5 mg, Sugar 5.7 g
EASY VEGETABLE LASAGNA
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
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
LASAGNA WITH BECHAMEL
I was watching "Inedible to Incredible" with my daughter and they made this lasagna - something like it anyway. The recipe on their website is missing items from the ingredients list and VERY heavy in prep. So I simplified and altered it heavily. My family loved it! Hard to believe lasagna can be this good and not loaded with cheese!
Provided by Arenee104
Categories European
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Meat Sauce: Brown ground meat until no longer pink. Drain off fat, if any, and add the white wine. Cook, stirring bits up from the bottom, until the wine has evaporated. Add spaghetti sauce, bring to a simmer, move to back burner, turn heat to lowest setting, cover.
- Bechamel Sauce: In large saucepan, melt butter over medium heat. Whisk flour into butter and allow to cook for 2 minutes. Slowly add milk, continuing to whisk until the mixture is smooth and begins to thicken. Add salt, pepper and nutmeg, reduce heat to lowest setting, cover.
- Preheat oven to 400 degrees. Bring water to a boil and prepare dry noodles according to package directions. If using no-boil noodles, take boiling water off heat, add noodles, cover and let sit for 5 minutes before assembling lasagna. I left the no-boil noodles in the hot water during assembly, using tongs to grab, drain and layer noodles as I went.
- Assembly: Use 8x8, 7x11 or similar sized pan. Line bottom of pan with noodles, add about 1/2 cup of meat sauce, then layer about 1/2 cup of bechamel sauce on top. Repeat these layers until all the sauces are used up. Sprinkle the top layer of bechamel with parmesan cheese. Don't fret if there are leftover noodles.
- Bake 40 - 50 minutes or until cheese is golden brown.
Nutrition Facts : Calories 356.8, Fat 21.5, SaturatedFat 11.9, Cholesterol 54.9, Sodium 1089.2, Carbohydrate 27.1, Fiber 0.7, Sugar 11.8, Protein 10.7
More about "vegetable lasagna with bechamel food"
VEGETABLE LASAGNA WITH BéCHAMEL - HOMEBODY EATS
From homebodyeats.com
Ratings 1Category Main CourseCuisine ItalianTotal Time 3 hrs 20 mins
PERFECT VEGETABLE LASAGNA – SMITTEN KITCHEN
From smittenkitchen.com
LASAGNA WITH RICOTTA BECHAMEL | ALLRECIPES
From allrecipes.com
CLASSIC LASAGNA WITH BéCHAMEL RECIPE - REAL FOOD WITH SARAH
From realfoodwithsarah.com
LASAGNA WITH FALL VEGETABLES, GRUYèRE, AND SAGE BéCHAMEL
From myrecipes.com
CREAMY VEGETABLE AND SAUSAGE LASAGNA | RICARDO
From ricardocuisine.com
VEGETABLE LASAGNA WITH BUTTERNUT BéCHAMEL RECIPE | MYRECIPES
From myrecipes.com
RECIPE: VEGETABLE LASAGNA WITH BUTTERNUT BéCHAMEL - FOOD NEWS
From foodnewsnews.com
ROASTED VEGETABLE LASAGNA | RICARDO
From ricardocuisine.com
VEGETABLE LASAGNA WITH BUTTERNUT BéCHAMEL RECIPE
From livestrong.com
LASAGNE WITH VEGETABLES BéCHAMEL & PESTO - LIVE NATURALLY …
From livenaturallymagazine.com
VEGETABLE LASAGNA WITH BéCHAMEL - HOMEBODY EATS
From homebodyeats.com
LASAGNA AL RAGù AND BéCHAMEL - RICARDO CUISINE
From ricardocuisine.com
VEGETABLE LASAGNA WITH CAULIFLOWER BECHAMEL SAUCE
From thewineloverskitchen.com
CREAMED SPINACH WITH BECHAMEL SAUCE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
BEST VEGETABLE LASAGNA RECIPE - COOKIE AND KATE
From cookieandkate.com
HEALTHY VEGETABLE LASAGNA WITH BECHAMEL - CYNTHIA EATS
From cynthiaeats.com
THE BEST VEGETABLE LASAGNA EVER RECIPE - TODAY.COM
From today.com
LASAGNA WITH BECHAMEL SAUCE - VEENA AZMANOV
From veenaazmanov.com
POTATO LASAGNA WITH WHITE SAUCE - THERESCIPES.INFO
From therecipes.info
VEGETABLE LASAGNA - WHAT'S GABY COOKING
From whatsgabycooking.com
ROASTED VEGETABLE LASAGNA | CANADIAN LIVING
From canadianliving.com
VEGETABLE LASAGNA IS A CREAMY VEGETARIAN PASTA DISH
From anothertablespoon.com
VEGETARIAN LASAGNA WITH BéCHAMEL SAUCE (VEGAN OPTION) | ALINE …
From aline-made.com
HOW TO MAKE VEGETABLE LASAGNA - THE COOKING FOODIE
From thecookingfoodie.com
CLASSIC LASAGNA WITH BéCHAMEL SAUCE (WITHOUT RICOTTA)
From joyousapron.com
CLASSIC LASAGNA WITH BECHAMEL SAUCE - MUCH BUTTER
From muchbutter.com
EASY VEGETARIAN LASAGNA RECIPE | LIVE EAT LEARN
From liveeatlearn.com
ROASTED VEGETABLE LASAGNA - FOR THE LOVE OF GOURMET
From fortheloveofgourmet.com
VEGETARIAN LASAGNA BéCHAMEL (WHITE SAUCE) | RECIPLY YOURS
From reciplyyours.com
BEST BECHAMEL VEGETABLE LASAGNA RECIPE - ALL INFORMATION ABOUT …
From therecipes.info
VEGETARIAN LASAGNA | RECIPETIN EATS
From recipetineats.com
EASY VEGETARIAN LASAGNA WITH BECHAMEL SAUCE | IGA RECIPES
From iga.net
ROASTED VEGETABLE LASAGNA - BAREFOOT CONTESSA
From barefootcontessa.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 »
You'll also love