A medley of flavorful veggies nestled between blankets of pasta, béchamel sauce, and cheese, this Vegetable Lasagna makes for a truly satisfying dinner.
Since my kids are in elementary school, I often get asked questions like “What’s your favorite color?” or “What’s your favorite food?” I usually answer the latter by saying, “Italian food,” but recently my daughter pressed me to name a specific dish. It’s hard to pick just one, but lasagna is probably at the top of the list. Funnily enough, I hardly ever order it when I dine in Italian restaurants, as I’m a vegetarian, and I’ve found that most restaurants only serve meat-based lasagnas.
So anytime I’m craving lasagna, I usually have to make it myself. And if I’m the one in charge of making it, I might as well load it up with delicious veggies, right? This recipe is packed with lots of ‘em, from carrots and zucchini to bell peppers and spinach. Smothered in béchamel and marinara sauce and layered between sheets of lasagna and melted cheese, it’s a dish that’s worthy of being served in a restaurant but easy enough to make at home.
Since the veggies are chopped up pretty small and everything is smothered in sauce and cheese, you could definitely get by calling this “cheese lasagna,” if you happen to have any picky eaters on your hands. Plus, it’s incredibly hearty and full of flavor, so both vegetarians and meat eaters are sure to love it.
Can I roast the vegetables instead?
Absolutely! Roasting the vegetables takes a bit longer than sautéing them, but it also gives them a deeper caramelized flavor. If you opt for roasting, you might want to cut your vegetables into bigger (about 1-inch) pieces, so they don’t dry out. Preheat your oven to 425°F, and place your veggies (except the spinach) on a baking sheet. Drizzle the olive oil over them, season with salt and pepper, and toss to coat everything evenly. Roast for 20-25 minutes in the oven until they are golden brown. Remove the vegetables from the oven, and use tongs to toss the fresh spinach with the hot vegetables until it’s slightly wilted. Then, layer the roasted veggies as directed in the recipe.
How do I store leftovers?
First, let the lasagna cool completely. Cover it with aluminum foil or plastic wrap or place it in an airtight container, and store it in the fridge, where it will keep for up to 4 days. It can also be stored in a freezer-safe container in the freezer for up to 3 months. Cover it with both plastic wrap and aluminum foil to prevent freezer burn. Let it thaw overnight in the fridge before reheating. When you’d like to eat the lasagna, you can either warm it in the oven (cover with aluminum foil and bake for 20-30 minutes at 350°F) or the microwave (cover with a damp cloth to prevent drying it out and heat for 3-4 minutes).
Serving suggestions
For a classic Italian meal, start with a serving of warm bread. I recommend slicing up some Sweet And Simple Honey Bread, which would be delicious whether dipped in olive oil or slathered with butter. You’ll also want to serve a soup and/or salad course, such as this Creamy Cucumber Salad and Italian Bean Soup With Sausage. And for a sweet treat to end the meal, try these Italian Wedding Cookies.
Vegetable Lasagna
Ingredients
For The Lasagna:
- 3 carrots
- 3 small orange and red bell peppers (or 1 large pepper)
- 5 small zucchini
- 1 medium onion
- 2 tablespoons olive oil
- 2 cloves garlic crushed
- 5-6 ounces baby spinach
- 1/4 teaspoon salt
- 1 jar marinara sauce
- 8 oven-ready lasagna sheets
- 2 cups mozzarella cheese grated
For The Béchamel Sauce:
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups full-fat milk
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F
- Chop the carrots, bell peppers, zucchini, and onion into bite-sized pieces. You can also use a food processor or buy a pre-chopped pack of vegetables.
- In a pan over medium heat, add the olive oil, onions, and garlic. Cook for 5 minutes. Add the rest of the vegetables (except the spinach) and the salt. Sauté, tossing every few minutes, until the veggies are soft. Add the spinach at the end, and stir until just wilted.
- To make the béchamel, melt the butter in a small pot over low heat, and then whisk in the flour until it forms a smooth paste. Slowly add in the milk, whisking constantly, until it thickens but is still pourable. Immediately remove from the heat, and season with salt.
- Layer half of the vegetables on the bottom of the baking dish, pour on half of the marinara sauce, layer on 4 lasagna sheets, and then pour on half of the béchamel sauce. Repeat this process once more. Sprinkle the grated cheese on top.
- Place in the oven and bake for 30 minutes or until the cheese bubbles and is slightly browned on top.
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