WHITE VEGETABLE LASAGNA WITH BECHAMEL RECIPES

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VEGETABLE LASAGNA WITH A THICK BECHAMEL SAUCE RECIPE ...



Vegetable Lasagna With a Thick Bechamel Sauce Recipe ... image

Make and share this Vegetable Lasagna With a Thick Bechamel Sauce recipe from Food.com.

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 12 serving(s)

Number Of Ingredients 23

1 cup part-skim ricotta cheese
2 cups part-skim mozzarella cheese, shredded
1/2 cup parmesan cheese, grated
1/2 teaspoon black pepper, to taste
2 tablespoons parsley, chopped
1 medium onion, sliced
4 garlic cloves, minced
1 medium zucchini, shredded
6 ounces mushrooms, sliced thin
1 (14 1/2 ounce) can diced tomatoes
1 (12 ounce) jar roasted peppers, sliced
3 ounces tomato paste
1 tablespoon italian seasoning
1/4 teaspoon crushed red pepper flakes (or curry paste)
1/4 teaspoon salt, to taste
1/4 teaspoon black pepper, to taste
8 tablespoons butter (1 stick)
1/2 cup flour
1 1/2 cups 2% low-fat milk
1/4 cup parmesan cheese, grated
2 eggs, beaten
1 (16 ounce) box lasagna noodles, cooked
10 ounces fresh spinach (optional)

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, FatContent 19.4, SaturatedFatContent 11.6, CholesterolContent 89.9, SodiumContent 561.3, CarbohydrateContent 41.2, FiberContent 2.6, SugarContent 6, ProteinContent 23

VEGETABLE LASAGNA WITH WHITE SAUCE RECIPE - FOOD.COM



Vegetable Lasagna With White Sauce Recipe - Food.com image

I am posting this recipe, by request. It is a very nice non-tomato sauce vegetarian lasagna. Not gluten-free!

Total Time 1 hours 30 minutes

Prep Time 45 minutes

Cook Time 45 minutes

Yield 8 serving(s)

Number Of Ingredients 14

2 small zucchini (about 8 oz. each)
1/2 bunch broccoli
1 bunch spinach leaves (firmly packed)
2 tablespoons butter (or margarine)
1/2 teaspoon dried oregano leaves
1/2 teaspoon salt (divided)
15 ounces ricotta cheese (can be part skim)
2 eggs
12 lasagna noodles (about)
3 tablespoons butter (or margarine)
1/4 cup flour
2 1/2 cups milk
1/4 cup parmesan cheese
8 ounces mozzarella cheese (slices)

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, FatContent 26.6, SaturatedFatContent 15.7, CholesterolContent 129.7, SodiumContent 586.8, CarbohydrateContent 39.6, FiberContent 3.5, SugarContent 3, ProteinContent 25.4

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