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    You are in: Home / Italian / Vegetable Bechamel Lasagne Recipe
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    Vegetable Bechamel Lasagne

    Vegetable Bechamel Lasagne. Photo by mersaydees

    1/1 Photo of Vegetable Bechamel Lasagne

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 45 mins

    1 hr 45 mins

    1 hr

    JackieOhNo!'s Note:

    From Good Food Magazine March 1988. This is a fancy, jazzed-up lasagne, perfect for a holiday, dinner party or guests. Serve with some nice crusty Italian bread and Roasted Red Peppers With Olives, and a nice Chianti!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Make Chunky Tomato Sauce: Heat 2 T. olive oil in medium skillet over medium heat. Add 1/4 cup finely chopped onion and cook until softened, about 10 minutes. Stir in garlic and cook 1 minute. Add tomatoes with liquid. Heat to boiling. Reduce heat and simmer, stirring occasionally, until slightly thickened, about 15 minutes. Stir in parsley, salt, and pepper. (This should make about 2 cups.).
    2. 2
      Make Bechamel Sauce: Melt butter in medium saucepan over low heat. Stir in flour and cook, stirring frequently, 3 minutes. Gradually whisk in milk, then cook, stirring constantly, until sauce thickens and boils. Season sauce lightly with salt. (Makes about 2 cups also.).
    3. 3
      Stir 1/4 cup Parmesan cheese into bechamel.
    4. 4
      Stir ricotta, 1/4 cup Parmesan, the eggs, parsley, cloves, and pinch pepper together in mixing bowl.
    5. 5
      Chop broccoli florets and stems (about 3 cups) and the bell peppers. Thinly slice carrots and zucchini.
    6. 6
      Add spinach to broccoli in mixing bowl. Combine bell peppers, carrots and zucchini in second bowl.
    7. 7
      Heat oil in large skillet over medium heat. Add onion; cook until softened, about 10 minutes. Add garlic; cook 2 minutes. Remove half the onion mixture to saucer and reserve. Stir broccoli and spinach into remaining onion mixture. Cook, covered, stirring occasionally, over low heat until very tender, about 15 minutes. Return to mixing bowl. Stir in 2 T. Parmesan and salt and pepper to taste.
    8. 8
      Return reserved onion mixture to skillet and heat over low heat. Stir in bell pepper mixture and cook, covered, stirring occasionally, until very tender, about 15 minutes. Return to mixing bowl and stir in 2 T. Parmwsan and salt and pepper to taste.
    9. 9
      Meanwhile, cook lasagne noodles in large pot of salted boiling water until tender but still firm to the bite. Drain and transfer to bowl of warm water to keep noodles from sticking together.
    10. 10
      Heat oven to 350 degrees.
    11. 11
      Spread half the tomato sauce in bottom of 13x9-inch baking dish. Pat 5 noodles dry and arrange overlapping on tomato sauce. Spoon broccoli mixture at intervals on noodles, then spoon half the ricotta mixture between dollops of broccoli. Spread evenly and sprinkle with 1/2 cup mozzarella.
    12. 12
      Layer 5 more noodles in dish. Spoon remaining tomato sauce over top. Spread bell pepper mixture over tomato sauce and top with remaining ricotta mixture. Sprinkle with 1/2 cup mozzarella.
    13. 13
      Add final layer of noodles. Spread evenly with bechamel and sprinkle with remaining mozzarella. (Lasagne can be prepared up to this point and refrigerated until ready to bake.).
    14. 14
      Bake lasagne until browned and bubbly, about 1 hour. Let stand 15 minutes before serving.

    Ratings & Reviews:

    • on July 03, 2008

      55

      For a recipe with so many ingredients and so many steps, this is amazingly well written! I followed it to a "T", and am not disappointed! This is delicious! This took a while to put together and bake, but is well worth it! Thanks, JackieOhNo! Made for ZWT4.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Vegetable Bechamel Lasagne

    Serving Size: 1 (503 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 630.8
     
    Calories from Fat 292
    46%
    Total Fat 32.5 g
    50%
    Saturated Fat 14.1 g
    70%
    Cholesterol 119.0 mg
    39%
    Sodium 657.0 mg
    27%
    Total Carbohydrate 56.8 g
    18%
    Dietary Fiber 6.2 g
    24%
    Sugars 10.6 g
    42%
    Protein 30.2 g
    60%

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