Vegetable Lasagna with Bechamel

Name: Vegetable Lasagna with Bechamel
Prep time: 30 min
Cook time: 35 min
Yield: 8 people
Ingredients: 2 cups ricotta cheese; 1 pack frozen spinach, thawed and with all the excess water squeezed out; 1/2 cup freshly grated Parmesan cheese; 1/2 teaspoon salt; pinch black pepper; 2 tablespoon olive oil; 1 small onion, finely diced; 2 garlic cloves, minced; 2 packs brown mushrooms, cleaned and sliced; 1/4 cup butter; 1/4 cup all purpose flour; 2 cups whole milk, at room temperature; 1 cup heavy cream (whipping cream) at room temperature; 2 garlic cloves, minced; 1 teaspoon salt; 1 teaspoon dried basil; 1/2 teaspoon dried oregano; pinch black pepper; pinch nutmeg, optional; 1/4 cup freshly grated Parmesan cheese; 2 cups shredded Mozzarella cheese; about 1/2 pack no boil lasagna noodles

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Prep Time
30 mins
Cook Time
30 mins
Servings
8 people
Calories
541 kcal
Course
Main Course
Cuisine
American

Vegetable Lasagna with Bechamel

Gavin Ward

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This vegetarian lasagna with bechamel sauce is so comforting and rich. Layers of creamy bechamel mixed with mushrooms, and a spinach ricotta mixture with plenty of cheese. So good!

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Ingredients

Servings

For the spinach ricotta filling:

2 cups ricotta cheese
1 pack frozen spinach, thawed and with all the excess water squeezed out. 15oz, 400g
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon salt
pinch black pepper

For the mushrooms:

2 tablespoon olive oil
1 small onion, finely diced
2 garlic cloves, minced
2 packs brown mushrooms, cleaned and sliced 16 oz total, 500g

For the bechamel:

1/4 cup butter 56g
1/4 cup all purpose flour 30g
2 cups whole milk, at room temperature
1 cup heavy cream (whipping cream) at room temperature
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon dried oregano
pinch black pepper
pinch nutmeg, optional
1/4 cup freshly grated Parmesan cheese

To assemble:

2 cups shredded Mozzarella cheese
about 1/2 pack no boil lasagna noodles 12-14 noodles

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Instructions

Star by soaking the lasagna noodles in hot water. Lay them out in a couple large pans then pour hot water on them, in a single layer so they don't stick to each other. Do this for about 20 minutes or until you're done with the rest of the recipe components.
Preheat the oven to 350F (180C).

For the spinach ricotta filling:

In a mixing bowl, add the the ricotta cheese, thawed spinach, Parmesan cheese, salt, and pepper. Mix well to combine thoroughly, then place the bowl in the fridge until ready to use.

For the mushrooms:

Add the olive oil to a deep skillet over medium high heat. Add the onions, and saute for 5-6 minutes or until softened. Add the garlic, and cook for another minute, then add in all the sliced mushrooms.
Cook, stirring frequently, until mushrooms have softened and the liquid in the pan has evaporated, about 7-10 minutes. Remove from the heat and set aside.

For the bechamel:

In a medium saucepan over medium heat, melt the butter with the flour. Whisk until the mixture becomes golden brown (About 3 minutes).
Pour the milk and cream over the butter/flour mixture, whisking constantly. Add garlic, salt, dried basil, dried oregano, pepper, and nutmeg. Reduce the heat to a medium low, simmer and whisk constantly until mixture has thickened, 8-10 min.
Once béchamel sauce has thickened, turn off the heat and stir in Parmesan cheese.
Add bechamel sauce to the saucepan with the cooked mushrooms, and stir well to combine.

To Assemble:

On the base of a 9x13 inch pan, spread a small amount of the mushroom bechamel sauce to prevent the lasagna noodles from sticking to the base of the pan.
Add one layer of the softened lasagna noodles to the base of the pan, covering the base with noodles. Add 1/2 of the spinach ricotta mixture and spread out to cover the noodles. Add 1/3 of the bechamel sauce over the top the spinach ricotta mixture and smooth out. Add a handful of shredded mozzarella cheese.
Repeat with another layer of lasagna noodles,the remaining half of the spinach ricotta mixture, 1/3 of the bechamel mushroom sauce, and another handful of mozzarella cheese.
Top with a final layer of lasagna noodles, the last third of the bechamel sauce, and a generous sprinkle of mozzarella cheese and Parmesan cheese.
Bake for 35 minutes, until bubbling and browning, then turn the oven to broil and broil for a few minutes to get a deeper golden brown color. Remove the pan from the oven and let it sit for 15-20 minutes before serving.

Notes

Ingredient notes: You can supplement with any other veggies you have on hand, just make sure you cook the vegetables before adding to the lasagna. You can also add some shredded cooked chicken to the mushroom bechamel sauce if you want some extra protein.
Use any type of mushrooms you like, or a mix.
Make ahead instructions: You can prepare the entire lasagna the day before serving, then store in the fridge tightly covered in plastic wrap or foil. The next day, take it out of the fridge and let it come to room temperature as you preheat the oven and bake as directed.
Storing leftovers: Leftover vegetable lasagna with bechamel can be stored tightly covered for 2-3 days. It also freezes really well, in an airtight container for up to 3 months. I would freeze individual slices so you can have a meal for one ready whenever you need it. You also can of course, freeze the whole lasagna. Thaw overnight in the fridge before reheating in a hot oven or microwave.
Recipe tips:
Really squeeze out the water from the thawed frozen spinach. I do this by first pressing it down over a colander in the sink, then pressing down with absorbent paper towels. I keep squeezing until no more liquid comes out.
Similarly, saute the mushrooms well, until the liquid evaporates.
Whisk the bechamel well. You don't want to stop whisking and risk burning the base of the sauce. It'll thicken up really well but be patient- once it gets to a gravy like consistency, you can take it off the stove.

Nutrition Information

Show Details

Calories 541kcal (27%) Carbohydrates 26g (9%) Protein 23g (46%) Fat 39g (60%) Saturated Fat 22g (110%) Polyunsaturated Fat 2g Monounsaturated Fat 12g Trans Fat 0.2g Cholesterol 125mg (42%) Sodium 932mg (39%) Potassium 442mg (13%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 5424IU (108%) Vitamin C 4mg (4%) Calcium 505mg (51%) Iron 1mg (6%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 541 kcal

% Daily Value*

Calories	541kcal	27%
Carbohydrates	26g	9%
Protein	23g	46%
Fat	39g	60%
Saturated Fat	22g	110%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	12g	60%
Trans Fat	0.2g	10%
Cholesterol	125mg	42%
Sodium	932mg	39%
Potassium	442mg	9%
Fiber	2g	8%
Sugar	5g	10%
Vitamin A	5424IU	108%
Vitamin C	4mg	4%
Calcium	505mg	51%
Iron	1mg	6%