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Vegetable Bechamel Lasagna
What you need
- 1 package no boil lasagna noodles (Ronzoni makes a good version)
- Besciamella (bechamel) Sauce
- Olive Oil
- 2 10 oz. package frozen spinach, thawed and pressed to remove water
- 2 zucchini, sliced very thinly
- 1 lb crimini mushrooms, sliced
- 1 medium onion, chopped
- 1 large clove garlic, minced
- 1 lb mozzarella cheese, shredded
- 1 cup grated Romano cheese
How to make it
- Prepare the Besciamella sauce
- In a sauté pan, drizzle some olive oil. When hot, add mushrooms and onions.
- When onions are translucent, add garlic and zucchini
- Cook 1-2 minutes over medium heat. Remove from heat and cool to room temperature.
- In the bottom of a 9 x 13 baking dish, place about 1 cup sauce
- Place noodles over the sauce
- Sprinkle with 1/4 of the shredded mozzarella
- Sprinkle lightly with Romano
- Lightly chop and sprinkle 1/2 of the spinach over the cheeses
- Spread approximately 1 cup of sauce over the spinach
- Top with noodles
- Sprinkle with 1/4 of the shredded mozzarella
- Sprinkle lightly with Romano
- Spread the mushroom mixture over the cheeses
- Spread 1 cup of sauce of the mushrooms
- Top with noodles
- Sprinkle with 1/4 of the shredded mozzarella
- Sprinkle lightly with Romano
- Sprinkle remaining half of spinach over the cheeses
- Spread 1 cup of sauce over spinach
- Top with noodles
- Spread more sauce over the noodles to cover
- Top with remaining Mozzarella and Romano cheeses
- 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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