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Creamy Vegetable Lasagna Delight with Rich Bechamel Sauce

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Ingredients

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	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

Nutritional information

430.1

Calories

174 g

Calories From Fat

19.4 g

Total Fat

11.6 g

Saturated Fat

89.9 mg

Cholesterol

561.3 mg

Sodium

41.2 g

Carbs

2.6 g

Dietary Fiber

6 g

Sugars

23 g

Protein

265 g

Serving Size

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Creamy Vegetable Lasagna Delight with Rich Bechamel Sauce

Name: Creamy Vegetable Lasagna Delight with Rich Bechamel Sauce
Prep time: 20 min
Total time: 1 h 25 min
Yield: 12
Cuisine: American
Ingredients: : 1; : 2; : 1/2; : 1/2; : 2; : 1; : 4; : 1

Features:

Cuisine:

American

This lasagna was delicious. I followed other posts and doubled the bechamel sauce which was a good idea. I should have also followed other post and added extra milk. The only problem with this recipe is the bechamel sauce turned out very thick. It would have been better if it was creamier.

85 min
Serves 12
Easy

Ingredients

Directions

Vegetable Lasagna With a Thick Bechamel Sauce,A great lasagna with lots of flavor.,This lasagna was delicious. I followed other posts and doubled the bechamel sauce which was a good idea. I should have also followed other post and added extra milk. The only problem with this recipe is the bechamel sauce turned out very thick. It would have been better if it was creamier.,The vegetable layer mentions a jar of roasted red peppers but doesn’t mention them anywhere in the recipe. The spinach on the other hand is only mentioned as an optional ingredient at the very end but it seems to be a featured part of the recipe. Parmesan cheese is listed as a cheese ingredient and also one for the bchamel sauce. There is no mention of adding the cheese when making the sauce. So aside from these minor issues and an insanely thick bchamel sauce the recipe was still edible.

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Steps

1 Done	Preheat Oven to 375f in a Medium Bowl, Mix Cheese Layer Ingredients Together Well and Set Aside.
2 Done	Vegetables: in a Large Skillet, Heat the Onion and Garlic Over Medium Heat. Saut 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.
3 Done	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.
4 Done	Add the Milk Slowly While Whisking Constantly to Avoid Lumps. Cook Over Medium Heat For About 5 Minutes Until the Bchamel 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.
5 Done	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.
6 Done	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.