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Vegetable Bechamel Lasagna

What you need

  1. 1 package no boil lasagna noodles (Ronzoni makes a good version)
  2. Besciamella (bechamel) Sauce
  3. Olive Oil
  4. 2 10 oz. package frozen spinach, thawed and pressed to remove water
  5. 2 zucchini, sliced very thinly
  6. 1 lb crimini mushrooms, sliced
  7. 1 medium onion, chopped
  8. 1 large clove garlic, minced
  9. 1 lb mozzarella cheese, shredded
  10. 1 cup grated Romano cheese

How to make it

  1. Prepare the Besciamella sauce
  2. In a sauté pan, drizzle some olive oil. When hot, add mushrooms and onions.
  3. When onions are translucent, add garlic and zucchini
  4. Cook 1-2 minutes over medium heat. Remove from heat and cool to room temperature.
  5. In the bottom of a 9 x 13 baking dish, place about 1 cup sauce
  6. Place noodles over the sauce
  7. Sprinkle with 1/4 of the shredded mozzarella
  8. Sprinkle lightly with Romano
  9. Lightly chop and sprinkle 1/2 of the spinach over the cheeses
  10. Spread approximately 1 cup of sauce over the spinach
  11. Top with noodles
  12. Sprinkle with 1/4 of the shredded mozzarella
  13. Sprinkle lightly with Romano
  14. Spread the mushroom mixture over the cheeses
  15. Spread 1 cup of sauce of the mushrooms
  16. Top with noodles
  17. Sprinkle with 1/4 of the shredded mozzarella
  18. Sprinkle lightly with Romano
  19. Sprinkle remaining half of spinach over the cheeses
  20. Spread 1 cup of sauce over spinach
  21. Top with noodles
  22. Spread more sauce over the noodles to cover
  23. Top with remaining Mozzarella and Romano cheeses
  24. Bake covered at 375 for about 35 minutes, remove cover and bake for an additional 15 minutes until cheeses are bubbly and golden

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