How to Make Vegetable Lasagna

Make the vegetable sauce: In a large pan or pot over medium heat, add olive oil and heat. Add chopped onion and sauté until golden, about 7-8 minutes. Add minced garlic and sauté for 1-2 minutes more. Add diced carrot, chopped zucchini and cook until the carrot are tender, about 6-7 minutes. Add mushrooms and cook for 5 minutes, add spinach and cook for 4-5 minutes.

Add tomato sauce, salt, pepper, oregano, and chopped basil leaves. Stir and cook for 5 minutes. Remove from heat and set aside.

Make the béchamel sauce: In a medium saucepan over low heat melt butter, when the butter is melted, add flour and whisk continuously, until smooth paste forms. Gradually add the warm milk while continually whisking to prevent lumps. Whisk until the sauce is smooth and thick. Remove from heat and add pinch salt, black pepper, nutmeg and parmesan. Whisk until smooth.

Preheat oven to 350F (180C).

Assembly: spread a thin layer of the vegetable mixture in the bottom of 13X9” (32X22cm) baking dish, layer pasta sheets, spread 1/3 of the vegetable mixture, then spread 1/3 of the béchamel sauce, on the top of the sauce sprinkle some mozzarella cheese. Repeat layering two more times (3 layers in total). Finish with béchamel sauce on top and sprinkle mozzarella and parmesan on top. Spray the bottom of an aluminum foil with cooking spray (to prevent from cheese to sticking) and cover the pan loosely.

Bake, covered for 40 minutes, remove the foil and bake another 15-20 minutes.

Let cool for 15-20 minutes before serving.

Equipment Needed

Spice Level:

Dietary