Chunky Vegetable Lasagna

READY IN: 1hr 40mins
SERVES: 8-10




  • 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.
  • 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.