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Vegetable Lasagna With a Thick Bechamel Sauce Recipe

Vegetable Lasagna With a Thick Bechamel Sauce Recipe

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Vegetable Lasagna With a Thick Bechamel Sauce

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Ingredients:

Serving

1 cup part-skim ricotta cheese
2 cups part-skim mozzarella cheese, shredded
1/2 cup parmesan cheese, grated
1/2 tsp black pepper , to taste
2 tbsp parsley, chopped
1 medium onion, sliced
4 garlic cloves, minced
1 medium zucchini, shredded
6 oz mushrooms, sliced thin
1 (14 1/2 oz) can diced tomatoes
1 (12 oz) jar roasted peppers, sliced
3 oz tomato paste
1 tbsp italian seasoning
1/4 tsp crushed red pepper flakes (or curry paste)
1/4 tsp salt , to taste
1/4 tsp black pepper , to taste
8 tbsp 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 oz) box lasagna noodles, cooked
10 oz fresh spinach (optional)

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	310.38 Kcal (1299 kJ)
Calories from fat	178.78 Kcal
		% Daily Value*
Total Fat	19.86g	31%
Cholesterol	86.61mg	29%
Sodium	610.71mg	25%
Potassium	424.63mg	9%
Total Carbs	14.89g	5%
Sugars	3.72g	15%
Dietary Fiber	1.95g	8%
Protein	18.69g	37%
Vitamin C	13.4mg	22%
Vitamin A	0.1mg	3%
Iron	2.3mg	13%
Calcium	532mg	53%

Amount Per 100 g
Calories	165.65 Kcal (694 kJ)
Calories from fat	95.42 Kcal
		% Daily Value*
Total Fat	10.6g	31%
Cholesterol	46.22mg	29%
Sodium	325.94mg	25%
Potassium	226.63mg	9%
Total Carbs	7.95g	5%
Sugars	1.98g	15%
Dietary Fiber	1.04g	8%
Protein	9.97g	37%
Vitamin C	7.1mg	22%
Vitamin A	0.1mg	3%
Iron	1.2mg	13%
Calcium	284mg	53%

* 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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