Vegetable Lasagna

Trisha Sprouse

A medley of flavorful veggies nestled between blankets of pasta, béchamel sauce, and cheese, this Vegetable Lasagna makes for a truly satisfying dinner.

4.50 from 4 votes

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Prep Time 10

Cook Time 40

Total Time 50

Course Main Course, pasta recipes

Cuisine italian-american

Servings

Calories 343 kcal

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.

Nutrition

Calories: 343kcalCarbohydrates: 42gProtein: 16gFat: 13gSaturated Fat: 6gSodium: 799mgFiber: 6g

Keyword Vegetable Lasagna