Vegetarian Lasagne Recipe

Posted by

Rate It!

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

12 tbsp unsalted butter
12 sun-dried tomatoes
1 shallot, chopped
1 carrot, chopped
1/2 cup flour
5 cups milk
1 tsp ground nutmeg
kosher salt
fresh ground black pepper
3 tbsp extra-virgin olive oil
2 lbs shiitake mushrooms, stemmed and quartered
1/2 b. spinach, chopped
6 garlic cloves, chopped
3 tbsp chopped flat leaf parsley
2 tbsp chopped oregano
1 tbsp chopped rosemary
1 tbsp chopped thyme
1 tbsp tomato paste
5 cups whole canned tomatoes, crushed
1 lb lasagna noodle
2 1/2 cups grated grana padano or 2 1/2 cups parmigiano-reggiano cheese
2 1/2 cups grated fontina

Directions:

Grease a deep 13x9 inch baking pan with 1 T butter; set aside.
In a bowl, cover dried tomatoes with 1 cup boiling water; soak for about 20 minutes.
Drain, chop, and set aside.
Make the bechamel sauce-heat 8 T butter in a 4-quart saucepan over medium heat.
Add shallots and carrots and cook, stirring occasionally, until tender, about 5 minutes.
Add the flour and cook, stirring, for 2 minutes.
Whisk in milk and bring to a boil.
Reduce heat to med-low, bring to a simmer, and cook, whisking occasionally, until thick, about 25 minutes.
Add nutmeg and season with salt and pepper.
Meanwhile, make the tomato sauce-heat the olive oil and remaining butter in a 6-qt pot over med-high heat.
Add the mushrooms; cook, stirring until tender, about 10 minutes.
Add the dried tomatoes, spinach, garlic, parsley, oregano, rosemary, thyme, and tomato paste and cook, stirring, for 3 minutes.
Add the canned tomatoes and cook, stirring occasionally, until slightly thickened, about 10 minutes.
Set tomato sauce aside.
Preheat oven to 375°.
Spread 2 cups sauce in the prepared baking dish; cover with a layer of noodles.
Spread 1 cup bechamel sauce over top; sprinkle with 1/2 cup of each cheese and 2 cups tomato sauce.
Repeat layering 2 more times.
Top with the remaining noodles, tomato sauce, bechamel, and cheeses.
Cover with foil, transfer to a baking sheet, and bake for 1 hour.
Uncover and increase oven heat to 500°.
Bake until golden brown and bubbly, 15 minutes.
Cut into squares and serve.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	867.51 Kcal (3632 kJ)
Calories from fat	495.18 Kcal
		% Daily Value*
Total Fat	55.02g	85%
Cholesterol	105.21mg	35%
Sodium	1044.23mg	44%
Potassium	1459.52mg	31%
Total Carbs	53.43g	18%
Sugars	21.68g	87%
Dietary Fiber	10.75g	43%
Protein	43.31g	87%
Vitamin C	23.3mg	39%
Vitamin A	0.5mg	16%
Iron	3.4mg	19%
Calcium	5563.9mg	556%

Amount Per 100 g
Calories	127.46 Kcal (534 kJ)
Calories from fat	72.76 Kcal
		% Daily Value*
Total Fat	8.08g	85%
Cholesterol	15.46mg	35%
Sodium	153.43mg	44%
Potassium	214.45mg	31%
Total Carbs	7.85g	18%
Sugars	3.19g	87%
Dietary Fiber	1.58g	43%
Protein	6.36g	87%
Vitamin C	3.4mg	39%
Vitamin A	0.1mg	16%
Iron	0.5mg	19%
Calcium	817.5mg	556%

* 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

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Stuffed Pork Chops

Pork chops (for stuffing, 1 to 2 inches thick ), Butter and 19 more..
Bolognese Lasagna

Flour, Salt, Eggs, Olive oil, Onions, finely chopped and 24 more..
Fresh Herb Rub

Minced fresh parsley, Minced fresh oregano and 6 more..
Meatloaf Surprise

Butter, Onion, finely chopped and 18 more..
Orange Salad with Arugula and Oil-Cured Olives

Sliced shallots, Fresh lemon juice and 11 more..
Purresuppe - Leek Soup

Butter, Leeks, sliced, Potatoes , medium, Carrots , medium and 6 more..
Microwaved Scalloped Potatoes and Carrots

Butter, Onion (finely sliced ) and 6 more..
Simple Broccoli Cheese Soup

Butter, Onion, Head broccoli, chopped and 6 more..