14 Reviews

Wonderful recipe! We don't care for veg lasagna in red sauce. I made extra Bechamel sauce and also added a small container of ricotta. Eliminated the mushrooms and added shredded carrots. Delish. Just the way we like vegetable lasagna.

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Marich December 17, 2008

Made this for dinner last night and it was enjoyed by all. It was my first time making a vegetable lasagna and it went together nicely. I used about 2 1/2 cups of milk and was glad to have the extra sauce. I made 3 layers and there was enough bechamel sauce for the top, but definitely not too much. Thanks for sharing.

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GibbyLou September 26, 2010

I used this basic recipe for a chicken lasagna. I found the sauce to VERY thick. I added quite a bit more milk so that I ended up with 4 cups of sauce the consistency of an Alfredo sauce. I also added a little nutmeg, garlic powder and salt for more flavor.

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joymorsels December 28, 2009

This was incredible! The best veggie lasagna I've ever had and a big hit even with the non-veggie-lovers in my family. I subbed cottage cheese for the ricotta and squash for the zucchini because it's what I had. Will definitely make it again! Thanks for posting!

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Burgundy Damsel August 07, 2009

This was really tasty. I used broccoli instead of mushrooms. I loved the addition of curry paste, it added a nice kick. Thanks!

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Kitzy January 03, 2009

I have made lasagne of all varieties for many years. "white" lasagne is my favorite. I tried this recipe last week and really enjoyed the outcome. I make a bechamel lasagne that is always a hit a dinner parties and potlucks. For a variation sometime try beating an egg into 15oz of ricotta and layering in with the other ingredients. a layer or two of fresh asparagus is also a nice variation when in season.

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okrapants December 07, 2008

I really enjoyed this recipe. It was a wonderful way to get a couple servings of veges into my meal plan today. I made "Grilled Zucchini (And Other Vegetables)" as a side dish a few days ago and intentionally made extra for this recipe; so I could skip that step. I also made this in a 9" Spring Form round pan, so I cut the recipe in half and made 3/4 of the Bechamel Sauce. Instead of Bechamel, I topped mine with heavy whipping cream and mozzarella cheese. It all turned out fine and the taste was wonderful! I also heated red sauce and served it on the side for topping! Very yummy!

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Cook4_6 June 09, 2008

I liked this recipe, but I would change some things next time I make it. One, I would prepare more bechamel sauce ( maybe using 4 cups milk ). Secondly, I would add the zucchini ( sliced ) along with the mushrooms, onions and garlic in the skillet. Roasting the zucchini was a little time consuming . Anyway, my husband LOVED it ! Thank you so much for the recipe :o) ! Made for Australian/New Zealand Cooking Swap.

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Chef Glaucia March 31, 2008

This is one tasty lasagna!!! :) You can add whatever veggies you have on hand!! Added some red bell peppers, more zucchini and loved the layers of lasagna, cheese, sauce and spinach!! Used a whole can of tomato paste and a 24 oz can of diced tomatoes. Thanks 2Bleu - can't wait to have the leftovers!! :) Made for Photo Tag

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Redsie December 20, 2007

This is a very good recipe. I don't usually review if there's any changes to be made but since I really love the recipe, I will say - you need to double the bechamel sauce and use 1/2 of the Italian seasoning. Other than that, I found it wonderful.

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NannyMarvel May 31, 2015
Vegetable Lasagna With a Thick Bechamel Sauce