Vegetable Lasagna With Bechamel

READY IN: 1hr 15mins
Recipe by Barb G.

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

Top Review by Malriah

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!!

Ingredients Nutrition


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

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