Vegetable Bechamel Lasagne
photo by mersaydees
- Ready In:
- 2hrs 45mins
- Ingredients:
- 28
- Serves:
-
8
ingredients
- 2 tablespoons olive oil
- 1⁄4 cup finely chopped onion
- 1 garlic clove, finely chopped
- 1 (28 ounce) can Italian plum tomatoes, coarsely chopped, with liquid
- 1⁄4 cup chopped fresh parsley
- 1⁄2 teaspoon salt
- fresh ground pepper
- 4 tablespoons unsalted butter
- 5 tablespoons all-purpose flour
- 2 cups low-fat milk
- salt
- 3⁄4 cup freshly grated parmesan cheese
- 15 ounces part-skim ricotta cheese
- 2 large eggs, lightly beaten
- 1⁄4 cup finely chopped fresh parsley
- 1⁄8 teaspoon ground cloves
- fresh ground pepper
- 1⁄2 lb broccoli
- 1⁄2 lb bell pepper, halved, seeded
- 4 ounces carrots, pared
- 4 ounces small zucchini, trimmed
- 1 lb fresh spinach, stems removed, coarsely chopped
- 4 tablespoons olive oil
- 1 cup chopped onion
- 1 tablespoon finely chopped garlic
- salt
- 15 lasagna noodles (about 10 oz.)
- 2 cups shredded mozzarella cheese
directions
- 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.).
- 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.).
- Stir 1/4 cup Parmesan cheese into bechamel.
- Stir ricotta, 1/4 cup Parmesan, the eggs, parsley, cloves, and pinch pepper together in mixing bowl.
- Chop broccoli florets and stems (about 3 cups) and the bell peppers. Thinly slice carrots and zucchini.
- Add spinach to broccoli in mixing bowl. Combine bell peppers, carrots and zucchini in second bowl.
- 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.
- 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.
- 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.
- Heat oven to 350 degrees.
- 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.
- 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.
- 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.).
- Bake lasagne until browned and bubbly, about 1 hour. Let stand 15 minutes before serving.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!