Vegetable Lasagna With a Thick Bechamel Sauce

"A great lasagna with lots of flavor."
Vegetable Lasagna With a Thick Bechamel Sauce created by 2Bleu
Ready In:
1hr 5mins



  • Preheat oven to 375°F In a medium bowl, mix cheese layer ingredients together well and set aside.
  • VEGETABLES: In a large skillet, heat the onion and garlic over medium heat. Sauté until the onions are translucent. Add the zucchini and mushrooms. Saute until the water has evaporated from the zucchini. Add sliced tomatoes, tomato paste and seasonings. Cook to reduce and thicken. Set aside.
  • BECHAMEL: Melt the butter in a medium saucepan over medium heat. Whisk in the flour slowly until the roux, whisk or stir for about 1-2 minutes.
  • Add the milk slowly while whisking constantly to avoid lumps. Cook over medium heat for about 5 minutes until the béchamel comes to a medium thickness (soft paste texture) Remove from heat and rest 2 minutes, stirring occasionally, to cool slightly. While whisking, slowly add the eggs a little at a time until incorporated well.
  • ASSEMBLY: To a 9x13 pan, Spread a thin layer of Bechamel sauce into the bottom of the lasagna pan. Place a layer of cooked lasagna sheets, cut to fit into the pan if necessary. Add a thin layer of cheese mixture, then some spinach, followed with a vegetable layer. Repeat.
  • Continue layering in this manner until ingredients are used up. Pour the remaining Bechamel sauce over top. Bake for 40-45 minutes or until bubbly. Let stand for 10-15 minutes before slicing.
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  1. mrussell73
    This lasagna was delicious. I followed other posts and doubled the bechamel sauce which was a good idea. I should have also followed other post and added extra milk. The only problem with this recipe is the bechamel sauce turned out very thick. It would have been better if it was creamier.
  2. anna_leahx
    The vegetable layer mentions a jar of roasted red peppers but doesn't mention them anywhere in the recipe. The spinach on the other hand is only mentioned as an optional ingredient at the very end but it seems to be a featured part of the recipe. Parmesan cheese is listed as a cheese ingredient and also one for the béchamel sauce. There is no mention of adding the cheese when making the sauce. So aside from these minor issues and an insanely thick béchamel sauce the recipe was still edible.
  3. NannyMarvel
    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.
  4. Barb_in_Indy
    the final product was delicious - the recipe directions omit a couple things 1) calls for a can of diced tomatoes but in the recipe it only mentions adding sliced tomatoes and never mentions what to do with the sliced red peppers (I added the diced can of tomatoes to the vegetable mix and simmered and put the sliced red peppers on the layer with the spinach. The second issue was with the Béchamel sauce, it calls for parmesan cheese but in the directions never mentions adding it....I threw it in figuring that was where it was suppose to go. :)I used fat-free cottage cheese; reduced fat parmesan, the equivalent to 1/2 a stick of butter with my lowfat benecol, and skim milk. The sauce thickened perfectly the entire dish was fabulous, you do not miss the full fat anything because of all the cheese - my husband even loved it! Thank you for sharing!<br/><br/>Update: with the changes I made I got the calories per serving down to 280, Fat 5.6, Fat Calories 50, Cholesterol 43mg Carbs and Sodium stayed the same except dietary fiber went up from 2.6 to 4.2; Protein 15.6 - my husband is having seconds, I don't think he has noticed there is no meat in this dish! Thank you thank you!
  5. mo curt
    Terrific meal for a croud, along with a spring salad ! Valentine's Day dinner for 6 tonight!. I too add extra milk for a medium thick sauce. I slice the zuchini instead of grating . Also add some spinach with the vege layer. For desert, peanut butter pie.

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