Vegetable Bechamel Lasagna Recipe

Appetizers
Soups
Salads
Fish & Seafood
Pasta & Rice
PIZZA
Vegetables
Poultry
Meat
Grilling & BBQ
Cheese
Sweets
Fruits
Breads
Brunch
Beverages
Condiments & Sauces
Preserves & Pickles
Dairy Free Recipes
Farrago

Table of Contents

Outdoor BBQ & Party Ideas

Add-A-Recipe

BikePro Parts & Accessories

Ipod Repair Service

Northern California
Wine Country Vacation

Windsor Oaks Vineyards

Joseph Swan Vineyards

Forgotten Felines

Microchip Your Pet

HUGE Discounts on affordable designer and discount brand name shoes. Click here to see the deals on over 2000 items.
Imelda's Closet

Site Map

Pasta
Smoked Chicken Spaghetti
Home Made Pasta	V
Baked Ziti Casserole	V
Spinach Ravioli with Smoked Chicken
Turkey & Swiss Chard Pasta Sauce
Spaghetti with Sausage	Q
Baked Ziti	Q
Spinach Cheese Pasta	V,E
Slom Gooey	E
Grandma Helgren's Slom Gooey	E
Swedish American Spaghetti	E
Vegetable Lasagna	V
Penne with Prosciutto
Salmon Casserole
Tuna Casserole
Macaroni & Goat Cheese	V
Puttanesca My Way
Vegetable Bechamel Lasagna	V
Baked Manicotti	V
Baked Canneloni
Rice
Rice on the Side	Q
Spanish Rice
Green Chile Rice	E
Easy Risotto	V,E
Traditional Risotto	V
Traditional Spanish Paella
Other Grains
Barley Veggie Loaf	V
Cheese Polenta	V
Creamy Polenta	V,E
Lemon Basil Couscous	V,O

Vegetable Bechamel Lasagna

Contributed by: Melinda

This is a delicious variation on standard lasagna. Just as rich and beautiful. This can be done in a smaller dish as a side dish and you can leave out the mushroom/zucchini mixture.

1 package no boil lasagna noodles (Ronzoni makes a good version)
1 recipe Besciamella Sauce (below)
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

Beciamella Sauce
1/2 cup unsalted butter
3-4 tbl flour
8 cups milk, hot
Freshly grated nutmeg
Salt & Pepper

Prepare the Besciamella sauce by heating the milk in a saucepan.
Melt butter in a pot large enough to hold the milk.
Add flour and mix until no lunps remain. Cook briefly, but don't brown.
Stir in about 1/2 cup of the milk and mix until smooth.
Gradually incorporate the remaining milk stirring after each addition until smooth.
Season with nutmeg, salt & pepper (Note: nutmeg can be strong, so use caution) Continue cooking until thickened.
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 Besciamella 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

Questions about this recipe?

Pasta

Rice

Other Grains

Vegetable Bechamel Lasagna