Vegetable Lasagna with Bechamel
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Unrated
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Prep Time
30 mins
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Cook Time
35 mins
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Servings
8 people
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Calories
541 kcal
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Course
Main Course
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Cuisine
American
Vegetable Lasagna with Bechamel
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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
For the spinach ricotta filling:
- 2 cups ricotta cheese
- 1 pack spinach 15oz, 400g, frozen, thawed and squeezed
- 1/2 cup Parmesan Cheese freshly grated
- 1/2 teaspoon salt
- pinch black pepper
For the mushrooms:
- 2 tablespoon olive oil
- 1 onion small, finely diced
- 2 garlic cloves, minced
- 2 brown mushrooms 16 oz total, 500g, cleaned and sliced, quantity unspecified packs
For the bechamel:
- 1/4 cup butter 56g
- 1/4 cup all-purpose flour 30g
- 2 cups milk whole, at room temperature
- 1 cup heavy cream aka whipping cream, at room temperature
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon basil dried
- 1/2 teaspoon oregano dried
- pinch black pepper
- pinch nutmeg optional
- 1/4 cup Parmesan Cheese freshly grated
To assemble:
- 2 cups mozzarella cheese shredded
- about 1/2 pack lasagna noodles 12-14 noodles, no boil
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
(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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
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