I always love a good lasagna recipe. This one is a delicious vegetarian version. It is loaded with tons of fresh veggies roasted til they caramelize producing such a vibrant taste. The roasted veggies paired with the creamy Bechemel and cheese give this lasagna incredible flavor. This is a great dish to make ahead, you can freeze or store in your fridge a day before you cook it. We served ours with a salad and crusty bread and it was a homerun dinner.
|| R O A S T E D V E G G I E L A S A G N A ||
adapted via The Italian Dish
for the bechamel:
- 1/2 cup butter (1 stick)
- 1/2 cup flour
- 4 cups milk
- some grated nutmeg
- 1/2 tsp ground white pepper
- 1 chicken bouillion cube (amount that you would dissolve in 1 cup water)
- Vegetables to roast : I used two small zucchinis, two small squash, 1 small head of broccoli, shredded carrots, diced onion, 3 garlic cloves minced
- Shredded fresh spinach about 2 cups
- Lasagna noodles for one 13×9 inch baking pan
- 1 cup grated Parmesan cheese
- 1.5 cups shredded mozzarella cheese
For the bechamel:
a medium sized saucepan, melt the butter. Whisk in the flour and cook
for just a minute or so. Slowly add the milk and keep whisking. Add the
nutmeg, white pepper and bouillion cube and whisk. Cook for a few
minutes, whisking, until the bechamel has thickened slightly. Set aside
to cool. Stir it once in a while so a skin doesn’t form.
For the vegetables:
vegetables uniformly. Mince garlic. Combine the mixed vegetables
on a large baking sheet pan. Drizzle with olive oil, salt and pepper. Roast
for about 30-40 minutes at 400 degrees. Stir them about halfway thru. I like my veggies slightly carmelized if you don’t just roast for a shorter amount of time. Set
aside to cool slightly.
Cook lasagna noodles for 5 minutes, until soft. Shock in a bowl of ice water, lay on towels to dry.
Spray a 13×9 baking pan with a little cooking spray. Spoon some
bechamel thinly on the bottom of the pan. Start with a layer of noodles,
a layer of bechamel, some vegetables, shredded spinach, and then a layer of a little
parmesan and mozzarella. Repeat layers until you have 3 layers of
noodles. On top of the last layer, don’t use any vegetables, just some
bechamel and the remaining cheeses. Cover tightly with foil.
Bake for 50 minutes in a 350 degree oven. Remove foil. Bake for a little
longer until top is slightly golden. Let sit for about 15 minutes before