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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?
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