Chunky Vegetable Lasagna Recipe

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Ingredients:

Serving

6 cups giardiniera , sauce veggie marinara sauce (for pasta)
1/4 cup tomato paste
2/3 cup feta cheese, crumbled
3 1/3 cups mozzarella cheese, grated
1 1/2 cups milk
1 cup cream
1 pinch white pepper
1 pinch thyme
1 pinch nutmeg
1 pinch basil
3 tbsp butter
1/3 cup flour , plus
1 tbsp flour
1/3 cup parmesan cheese , plus
1 tbsp parmesan cheese
3 tbsp romano cheese
12 cooked noodles
1/4 cup unseasoned breadcrumbs
2 tbsp parmesan cheese
1 tsp very finely chopped parsley

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	272.63 Kcal (1141 kJ)
Calories from fat	128.73 Kcal
		% Daily Value*
Total Fat	14.3g	22%
Cholesterol	44.42mg	15%
Sodium	2113.17mg	88%
Potassium	226.11mg	5%
Total Carbs	15.1g	5%
Sugars	4.95g	20%
Dietary Fiber	1.68g	7%
Protein	20.53g	41%
Vitamin C	4.7mg	8%
Vitamin A	1.5mg	49%
Iron	0.8mg	4%
Calcium	641mg	64%

Amount Per 100 g
Calories	96.32 Kcal (403 kJ)
Calories from fat	45.48 Kcal
		% Daily Value*
Total Fat	5.05g	22%
Cholesterol	15.69mg	15%
Sodium	746.57mg	88%
Potassium	79.88mg	5%
Total Carbs	5.33g	5%
Sugars	1.75g	20%
Dietary Fiber	0.59g	7%
Protein	7.25g	41%
Vitamin C	1.7mg	8%
Vitamin A	0.5mg	49%
Iron	0.3mg	4%
Calcium	226.5mg	64%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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