VEGETABLE LASAGNA WITH A THICK BECHAMEL SAUCE
Make and share this Vegetable Lasagna With a Thick Bechamel Sauce recipe from Food.com.
Provided by 2Bleu
Categories One Dish Meal
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 23
Steps:
- Preheat oven to 375°F In a medium bowl, mix cheese layer ingredients together well and set aside.
- VEGETABLES: In a large skillet, heat the onion and garlic over medium heat. Sauté until the onions are translucent. Add the zucchini and mushrooms. Saute until the water has evaporated from the zucchini. Add sliced tomatoes, tomato paste and seasonings. Cook to reduce and thicken. Set aside.
- BECHAMEL: Melt the butter in a medium saucepan over medium heat. Whisk in the flour slowly until the roux, whisk or stir for about 1-2 minutes.
- Add the milk slowly while whisking constantly to avoid lumps. Cook over medium heat for about 5 minutes until the béchamel comes to a medium thickness (soft paste texture) Remove from heat and rest 2 minutes, stirring occasionally, to cool slightly. While whisking, slowly add the eggs a little at a time until incorporated well.
- ASSEMBLY: To a 9x13 pan, Spread a thin layer of Bechamel sauce into the bottom of the lasagna pan. Place a layer of cooked lasagna sheets, cut to fit into the pan if necessary. Add a thin layer of cheese mixture, then some spinach, followed with a vegetable layer. Repeat.
- Continue layering in this manner until ingredients are used up. Pour the remaining Bechamel sauce over top. Bake for 40-45 minutes or until bubbly. Let stand for 10-15 minutes before slicing.
Nutrition Facts : Calories 430.1, Fat 19.4, SaturatedFat 11.6, Cholesterol 89.9, Sodium 561.3, Carbohydrate 41.2, Fiber 2.6, Sugar 6, Protein 23
INDIVIDUAL VEGETABLE LASAGNAS
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 23
Steps:
- Preheat oven to 375 degrees F.
- In a saute pan over medium heat, add extra-virgin olive oil. When almost smoking, add the onion and cook until soft, about 5 minutes. Add the carrot and cook for 3 minutes. Add the zucchini and squash cook for 5 minutes. Add asparagus and cook for 2 minutes. Remove from heat when all vegetables are completely cooked but still have a good crunch. Allow to cool.
- Using a 6-inch round cookie cutter, cut circles out of the lasagna sheets. You will need 18 circles. Coat the bottom of 6 (6-inch) gratin dishes with a teaspoon of tomato sauce in each. Place a circle of pasta on the bottom of each ramekin. Rinse the beans with water and season with salt and pepper. Divide the beans between each ramekin. Next, divide the spinach between the ramekins. Place a second layer of pasta on top and gently press down. Divide the sauteed vegetables among the ramekins and top with a tablespoon of tomato sauce in each. Place the third layer of pasta in each ramekin and coat with a tablespoon of tomato sauce. Sprinkle ramekins with the mozzarella and Parmesan cheeses, and top each with 1/2 tablespoon of butter. Line a baking sheet with aluminum foil and place gratin dishes on top. Bake in oven for 20 minutes or until brown and bubbling.
- In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
- Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
- If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
OVEN-READY LASAGNA WITH MEAT SAUCE AND BECHAMEL
Creamy bechamel and rich delicious meat sauce are layered with lasagna noodles and cheese for an easy and delicious weeknight meal.
Provided by Barilla
Categories Trusted Brands: Recipes and Tips Barilla
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Pre heat the oven to 375 degrees F.
- For the bechamel, bring the milk to a simmer in a saucepan. Meanwhile in a separate pan, melt butter; stir in flour and cook 2-3 minutes. Stir the hot milk into the butter-flour mixture. Whisk vigorously and bring to a simmer; cook for 5 minutes. Remove the pan from the heat. Season with salt, pepper, nutmeg and 3/4 of cheese.
- Pour 1/5 of the Barilla sauce and 1/5 of the bechamel into the bottom of a 13x9 baking dish; top with basil. Cover with three noodles and repeat for 3 layers. For the top layer add the remaining Parmigiano cheese and basil. Cover with foil.
- Bake until the corners are bubbling and slightly brown, about 20 minutes. Let the lasagna rest for 5 minutes before serving.
Nutrition Facts : Calories 496 calories, Carbohydrate 55 g, Cholesterol 67.8 mg, Fat 20.8 g, Fiber 4.6 g, Protein 19.1 g, SaturatedFat 11.7 g, Sodium 881.6 mg, Sugar 7.8 g
VEGETABLE LASAGNA WITH WHITE SAUCE
I am posting this recipe, by request. It is a very nice non-tomato sauce vegetarian lasagna. Not gluten-free!
Provided by Grannydragon
Categories Vegetable
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Dice zucchini. Coarsely chop broccoli and spinach.
- In a nonstick 12 -inch skillet over medium heat, melt butter (or margarine), cook zucchini, broccoli, oregano, and 1/4 teaspoon of salt, stirring frequently, until vegetables are tender-crisp, about 5 minutes. Add Spinach and toss until wilted. remove skillet from heat.
- In medium bowl, with fork, mix ricotta and eggs; set aside.
- Prepare lasagna noodles as label directs. Drain.
- Meanwhile, preheat oven to 350 degrees F.
- In 2-quart saucepan over medium heat, melt 3 tablespoons margarine (or butter). Stir in flour and 1/4 teaspoon salt until smooth. Gradually stir in milk; cook, stirring constantly until sauce comes to a boil and thickens. Remove saucepan from heat; stir in Parmesan cheese.
- In13-by-9-inch glass baking dish, layer half of the prepared lasagna noodles, half of the ricotta mixture, half of the vegetable mixture, and half of the mozzarella. Top with half of the sauce, then with the remaining noodles, ricotta, and vegetable mixture. Spoon remaining sauce over vegetable layer; arrange remaining mozzarella on top.
- Bake lasagna 40 to 45 minutes until hot and bubbly. Let lasagna stand 10 minutes for easier serving.
Nutrition Facts : Calories 494.4, Fat 26.6, SaturatedFat 15.7, Cholesterol 129.7, Sodium 586.8, Carbohydrate 39.6, Fiber 3.5, Sugar 3, Protein 25.4
CHUNKY VEGETABLE LASAGNA
From Seattle's take out shop "Pasta by Request" this is my all-time favorite recipe! It raised $100 dollars for our school's Silent Auction (along with salad and cheesecake). It has a chunky vegetable red sauce and a creamy Parmesan white sauce. It uses feta and mozzarella cheeses. It is very elegant but a real comfort dish. Cut leftovers into squares; freezes great already baked (cut into squares and put in Ziplock freezer bags) or unbaked! Recipe requires recipe #102470. It makes it pretty easy if you make the red sauce the day before and use no-boil noodles.
Provided by Roxygirl in Colorado
Categories < 4 Hours
Time 1h40m
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- Mix together mozzarella and feta cheeses and set aside.
- To make bechamel sauce:heat milk, cream, and spices together in microwave safe bowl and heat until near boil.
- Melt butter in large saucepan.
- Add flour and cook for 2 minutes on medium-low heat.
- Gradually stir in hot milk and cream mixture.
- Raise heat to medium-high and continue stirring until mixture is smooth and thick, about 5 minutes.
- Add Parmesan and Romano cheeses and whisk until smooth.
- To make topping: mix together bread crumbs, Parmesan, and parsley.
- TO ASSEMBLE AND BAKE:.
- Preheat oven to 400°F.
- Spread 3 tablespoons of the Giardiniera Sauce in bottom of 9x13 pan.
- Put in one layer of lasagna noodles.
- Spoon on 3 cups of sauce.
- Spread a scant cup of the bechamel across the sauce in two diagonals (no need to spread evenly at this point).
- Top with 2 cups of cheese mixture.
- Lay on another layer of lasagna noodles and repeat, using same amounts of sauce, bechamel, and cheese.
- Top with last layer of noodles, and with fingertips, press lightly to distribute bechamel smoothly in the layers (use every bit of white sauce in pan).
- Using long narrow metal spatula, "frost" top layer of noodles with remaining bechamel.
- Be sure to completely cover noodles so that they do not dry out in baking.
- Sprinkle evenly with bread crumb mixture.
- Bake lasagna at 400°F for about 60 minutes or until sauce bubble around the edges and top is nicely browned.
- If top browns too quickly, cover with foil.
- If baking lasagna straight from the freezer, add about 20 minutes to cooking time.
- Once out of oven, let lasagna set up for about 20 minutes before cutting.
- Serves 8-10.
Nutrition Facts : Calories 404.2, Fat 30.9, SaturatedFat 19, Cholesterol 106.4, Sodium 708.6, Carbohydrate 13.6, Fiber 0.7, Sugar 2.3, Protein 18.7
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