Wednesday, April 9, 2014

Roasted Veggie Lasagna

I always love a good lasagna recipe.  This one is a delicious vegetarian version.  It is loaded with tons of fresh veggies roasted til they caramelize producing such a vibrant taste.  The roasted veggies paired with the creamy Bechemel and cheese give this lasagna incredible flavor.  This is a great dish to make ahead,  you can freeze or store in your fridge a day before you cook it.  We served ours with a salad and crusty bread and it was a homerun dinner.

|| R O A S T E D  V E G G I E  L A S A G N A ||
adapted via The Italian Dish
 for the bechamel:
  • 1/2 cup butter (1 stick)
  • 1/2 cup flour
  • 4 cups milk
  • some grated nutmeg
  • 1/2 tsp ground white pepper
  • 1 chicken bouillion cube (amount that you would dissolve in 1 cup water)
  • Vegetables to roast : I used two small zucchinis, two small squash, 1 small head of broccoli, shredded carrots, diced onion, 3 garlic cloves minced
  • Shredded fresh spinach about 2 cups
  • Lasagna noodles for one 13x9 inch baking pan
  • 1 cup grated Parmesan cheese
  • 1.5 cups shredded mozzarella cheese
For the bechamel:
In a medium sized saucepan, melt the butter. Whisk in the flour and cook for just a minute or so. Slowly add the milk and keep whisking. Add the nutmeg, white pepper and bouillion cube and whisk. Cook for a few minutes, whisking, until the bechamel has thickened slightly. Set aside to cool. Stir it once in a while so a skin doesn't form.

For the vegetables:
Chop vegetables uniformly. Mince garlic. Combine the mixed vegetables on a large baking sheet pan. Drizzle with olive oil, salt and pepper. Roast for about 30-40 minutes at 400 degrees. Stir them about halfway thru.  I like my veggies slightly carmelized if you don't just roast for a shorter amount of time.  Set aside to cool slightly.

Cook lasagna noodles for 5 minutes, until soft. Shock in a bowl of ice water, lay on towels to dry.
Spray a 13x9 baking pan with a little cooking spray. Spoon some bechamel thinly on the bottom of the pan. Start with a layer of noodles, a layer of bechamel, some vegetables, shredded spinach, and then a layer of a little parmesan and mozzarella. Repeat layers until you have 3 layers of noodles. On top of the last layer, don't use any vegetables, just some bechamel and the remaining cheeses. Cover tightly with foil.
 Bake for 50 minutes in a 350 degree oven. Remove foil. Bake for a little longer until top is slightly golden. Let sit for about 15 minutes before slicing.


Amanda | Kids and Cabernet said...

Yummy! You always have the best recipes!!

Unknown said...

Seriously I can't...I never met a lasagna I didn't like!! Sounds so good!

kate said...

This looks amazing!
Love all your recipes:)

Christina said...

ooh this reminds me of Pastitsio!

Kate (Embarrassment of Riches) said...

Looks awesome! But it's not vegetarian with that chicken boullion cube in there :)

Jillian said...

yum! its refreshing to see a lasagna with tons of veggies :) xo jillian - cornflake dreams

Delta Daisies said...


Delta Daisies said...


Alexa said...

Oh that looks so tasty! Love that it's veggie!

Val said...

Hello delicious lasagna - looks and sounds great.