Chunky Vegetable Lasagna
Ready In: 1 hr 40 mins
Serves: 8-10
Ingredients
SAUCE
- 6 cups giardiniera, sauce Veggie Marinara Sauce (for Pasta)
- 1⁄4 cup tomato paste
CHEESE
- 2⁄3 cup feta cheese, crumbled
- 3 1⁄3 cups mozzarella cheese, grated
BECHAMEL
- 1 1⁄2 cups milk
- 1 cup cream or 1 cup half-and-half
- 1 pinch white pepper
- 1 pinch thyme
- 1 pinch nutmeg
- 1 pinch basil
- 3 tablespoons butter
- 1⁄3 cup flour, plus
- 1 tablespoon flour
- 1⁄3 cup parmesan cheese, plus
- 1 tablespoon parmesan cheese
- 3 tablespoons romano cheese
NOODLES
- 12 cooked noodles
TOPPING
- 1⁄4 cup unseasoned breadcrumbs
- 2 tablespoons parmesan cheese
- 1 teaspoon very finely chopped parsley
Directions
- Mix together mozzarella and feta cheeses and set aside.
- To make bechamel sauce:heat milk, cream, and spices together in microwave safe bowl and heat until near boil.
- Melt butter in large saucepan.
- Add flour and cook for 2 minutes on medium-low heat.
- Gradually stir in hot milk and cream mixture.
- Raise heat to medium-high and continue stirring until mixture is smooth and thick, about 5 minutes.
- Add Parmesan and Romano cheeses and whisk until smooth.
- To make topping: mix together bread crumbs, Parmesan, and parsley.
- TO ASSEMBLE AND BAKE:
- Preheat oven to 400°F.
- Spread 3 tablespoons of the Giardiniera Sauce in bottom of 9x13 pan.
- Put in one layer of lasagna noodles.
- Spoon on 3 cups of sauce.
- Spread a scant cup of the bechamel across the sauce in two diagonals (no need to spread evenly at this point).
- Top with 2 cups of cheese mixture.
- Lay on another layer of lasagna noodles and repeat, using same amounts of sauce, bechamel, and cheese.
- Top with last layer of noodles, and with fingertips, press lightly to distribute bechamel smoothly in the layers (use every bit of white sauce in pan).
- Using long narrow metal spatula, "frost" top layer of noodles with remaining bechamel.
- Be sure to completely cover noodles so that they do not dry out in baking.
- Sprinkle evenly with bread crumb mixture.
- Bake lasagna at 400°F for about 60 minutes or until sauce bubble around the edges and top is nicely browned.
- If top browns too quickly, cover with foil.
- If baking lasagna straight from the freezer, add about 20 minutes to cooking time.
- Once out of oven, let lasagna set up for about 20 minutes before cutting.
- Serves 8-10.
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