Focused recipe
Creamy Veggie Lasagna
A creamy vegetarian lasagna layered with broccoli, mushrooms, carrots, and three cheeses in a homemade béchamel sauce.
italian Updated 3/14/2012
Ingredients
Measured from the catalog payload.
- 1 pack lasagna cooked according to package instructions
- 3 cups broccoli chopped
- 3 cups white mushroom sliced
- 1 cup carrot thinly sliced
- 5 tablespoons all-purpose flour
- 3 1/4 cups milk
- 1 cup parmesan cheese grated
- 2 tablespoons butter
- 15 ounces ricotta cheese
- 1 1/2 cups mozzarella cheese shredded
- 1 pinch nutmeg
- 1 teaspoon salt
Instructions
9 cooking steps
- Combine broccoli, mushrooms, and carrots in a large glass bowl. Microwave for 5 minutes. Set aside.
- Melt the butter in a saucepan. Gradually add the flour and cook until light brown.
- Gently stir in the milk. Cook while stirring until the texture thickens. Add the nutmeg and salt. Stir and turn off the heat. This is now your béchamel sauce.
- Preheat the oven to 350 degrees Fahrenheit.
- Prepare a wide rectangular baking pan. Start by spreading béchamel sauce on the bottom. Arrange a layer of lasagna noodles, followed by a layer of vegetables. Sprinkle mozzarella, Parmesan, and ricotta cheese on top, then pour in some béchamel sauce. Add another layer of lasagna noodles. Repeat the process until the pan is full, ending with a layer of lasagna noodles topped with Parmesan cheese.
- Cover the pan with aluminum foil. Bake for 25 to 35 minutes.
- Remove the foil and bake for another 10 minutes.
- Remove from the oven and let cool.
- Serve. Share and enjoy!
Catalog details
Useful for browsing and sync.
Pasta healthy lasagna, lasagna recipe, vegetable lasagna Public recipe Revision 1
Recipe notes
- Let the lasagna rest for 10 minutes before slicing for cleaner cuts.
Storage notes
- Refrigerate leftovers in an airtight container for up to 3 days.