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    You are in: Home / Recipes / Vegetable Lasagna With Bechamel Recipe
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    Vegetable Lasagna With Bechamel

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    45 mins

    30 mins

    Barb Gertz's Note:

    I love lasagna made with a Bechamel sauce. This recipe comes from Bon Appetit.

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    Units: US | Metric



    • 6 tablespoons butter
    • 1/2 cup flour
    • 5 cups whole milk
    • 15 lasagna noodles (about 13 ounces)
    • 2 1/4 cups freshly grated parmesan cheese


    1. 1
      For Vegetables set colander in large bowl.
    2. 2
      Add eggplant; toss with generous amount of salt.
    3. 3
      Let stand for about 30 minutes.
    4. 4
      Heat oil in heavy large pot over medium-high heat.
    5. 5
      Add onion, celery and carrot.
    6. 6
      Sauté until onion is translucent, about 8 minutes.
    7. 7
      Add eggplant, potatoes, pepper, zucchini and broth.
    8. 8
      Cover and cook 5 minutes, stirring once.
    9. 9
      Uncover and cook until vegetables are tender, stirring often, about 10 minutes longer.
    10. 10
      Season with salt and pepper.
    11. 11
      For Sauce: Melt butter in large sauce pan over medium heat.
    12. 12
      Whisk in flour.
    13. 13
      Whisk 2 minutes.
    14. 14
      Gradually whisk in milk.
    15. 15
      Cook until mixture comes to a boil, Whisking often,about 15 minutes.
    16. 16
      Remove from heat.
    17. 17
      Season with salt and pepper.
    18. 18
      Preheat oven 375°F.
    19. 19
      Lightly butter 13x9x2-inch glass baking pan.
    20. 20
      Cook Lasagna noodles in large pot of boiling water until tender but still firm to bite.
    21. 21
      Drain; rinse under cold water.
    22. 22
      Spoon 1 cup of sauce over bottom of dish.
    23. 23
      Arrange 5 lasagna noddles atop sauce, overlapping slightly.
    24. 24
      Spoon half of vegetables over noodles.
    25. 25
      Spoon 1 1/2 cups sauce over veggies.
    26. 26
      Sprinkle 3/4 cup parmesan cheese over sauce.
    27. 27
      Repeat layering one time.
    28. 28
      Top with 5 lasagna noodles.
    29. 29
      Spoon remaining sauce over noodles.
    30. 30
      Top with remaining Parmesan cheese (Can be made one day ahead and then cover and chill).
    31. 31
      Bake lasagna uncovered on center rack until sauce is bubbling, about 30 minutes (45 minutes if previously chilled).

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    Ratings & Reviews:

    • on February 01, 2003


      This is a GREAT lasagna! I am not a huge fan of regualr lasagna because I don't care for ricotta or cottage cheese so this is right up my alley. I did make a few changes. First, I FORGOT to add the broth and didn't even miss it!I added some garlic. I think everyone here at *Zaar knows how I feel about garlic! I also added some frozen spinach and a tiny bit of basil. It just seemed right! Lastly, I used a mix of parmesan and asiago cheese since I had both in the frige and asiago is my newest passion. I think that this recipe could be subtracted from and added to for peoples personal tastes and it would still maintain its integrity! All in all, this is a dynamite recipe and I look forward to making it for YEARS to come. THANKS!!

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    • on December 28, 2008


      I used this recipe for the sauce and technique, but subbed out the vegetables. I used spinach, broccoli, carrots, onions, and sliced potatoes. The sauce was good as is, but I did add some salt, black pepper, and lots of garlic as it was a bit bland. I will use this recipe as a guideline when I make this again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 16, 2004


      I followed the recipe except I omitted the eggplant and subbed corn and red peppers. I also added some garlic as suggested by some other reviewers. I found this recipe very time consuming to prepare. The end result was okay, a little bland for our tastes, but definitely edible! For me the end result just was not worth all the prep time.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Vegetable Lasagna With Bechamel

    Serving Size: 1 (471 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 803.3
    Calories from Fat 334
    Total Fat 37.2 g
    Saturated Fat 18.8 g
    Cholesterol 84.0 mg
    Sodium 903.6 mg
    Total Carbohydrate 84.7 g
    Dietary Fiber 8.1 g
    Sugars 17.7 g
    Protein 34.0 g

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