Vegetable Lasagna

4.83 from 23 votes

The most perfect vegetable lasagna with layers of caramelized vegetables, béchamel, basil vinaigrette and plenty of cheese!

Prep Time15

Cook Time1 30

Total Time1 45

Course: Main Course

Cuisine: Italian

Servings: people

Author: Gaby Dalkin

Ingredients

For the bechamel:

½ cup butter
½ cup flour
4 cups milk
1 cup grated parmesan cheese
pinch of grated nutmeg
Kosher salt and freshly cracked black pepper

For the vegetables

4 tablespoons olive oil
1 yellow onion, diced into ½ inch pieces
2 large carrots, diced into ½ inch pieces
4 cups chopped vegetables (½ inch cube) use any combination of zucchini, yellow squash, eggplant, red bell peppers, mushrooms
24 ounces marinara sauce
1 cup parmesan cheese, grated
kosher salt and freshly cracked black pepper

Remaining Ingredients

1 package no-boil lasagna noodles 9 ounces
1 cup grated Parmesan cheese
1 ½ pounds shredded mozzarella cheese
1 recipe basil vinaigrette

Instructions

For the béchamel

In a medium sized saucepan, melt the butter. Whisk in the flour and cook for just a minute or so. Slowly add the milk and keep whisking. Add the nutmeg, parmesan, salt and pepper whisk. Cook for a few minutes, whisking, until the béchamel has thickened slightly. Set aside to cool. Stir it once in a while so no skin forms on the top.

For the vegetables:

Preheat the oven to 375 degrees F.
In a large Le Creuset, heat the olive oil, and add the onion and carrot and start to sauté. Once soft, add the remaining chopped vegetables and season with salt and pepper. Cook for 15-20 minutes until starting to caramelize and get soft. Add the marinara sauce and parmesan and stir to combine. Keep over medium low heat.
Spray a 13x9 baking pan with cooking spray. Spoon some béchamel thinly on the bottom of the pan. Start with a layer of noodles, a layer of béchamel, some vegetables, a layer of basil vinaigrette and then a layer of a cheese. Repeat layers until you have 3 layers of noodles. On top of the last layer, finish with béchamel and the remaining cheeses. Cover tightly with a greased piece of foil.
Bake for 50 minutes, remove foil, increase heat to 450 and bake for 15 minutes more until top is golden brown, cheese is bubbling and the noodles are crisp on the edges. Let sit for 15 minutes before slicing.

Notes

Leftover veggies are easy to incorporate. If you don't have quite enough, just sauté the new/fresh veggies first to release water, then add the already cooked ones to heat through before proceeding.

Nutrition