Creamy Vegetable Lasagna with Layers of Bechamel Sauce
This creamy vegetable lasagna is a delicious, hearty, and healthy meal that can be enjoyed by people of all ages. The lasagna is made with layers of thinly sliced zucchini, diced bell peppers, sliced mushrooms, chopped spinach, and a creamy béchamel sauce. The lasagna is then topped with grated Parmesan cheese and baked until bubbly and golden brown. The lasagna is a great way to get your daily dose of vegetables, and it is also a great way to use up leftover vegetables.
The recipe for this creamy vegetable lasagna was created by a woman named Maria. Maria was a stay-at-home mom who loved to cook. She was always looking for new and creative ways to make healthy meals for her family. One day, Maria was looking through a cookbook when she came across a recipe for a traditional lasagna. Maria was inspired by the recipe, but she wanted to make it healthier. She decided to substitute some of the traditional ingredients with healthier alternatives, such as zucchini, bell peppers, and mushrooms. She also decided to use a creamy béchamel sauce instead of a traditional tomato sauce. The lasagna turned out to be a hit with her family, and she has been making it ever since.
Creamy Vegetable Lasagna with Layers of Bechamel Sauce Creamy Vegetable Lasagna with Layers of Bechamel Sauce Creamy Vegetable Lasagna with Layers of Bechamel Sauce Creamy Vegetable Lasagna with Layers of Bechamel Sauce
Prep time: 30 | Cook time: 60 | Serves: 6
Ingredients
  • Zucchini, thinly sliced
  • Bell peppers, diced
  • Mushrooms, sliced
  • Spinach, chopped
  • Béchamel sauce
  • Lasagna noodles
  • Parmesan cheese, grated
  • Fresh basil, for garnish
Instructions
  1. Preheat oven to 400°F (200°C).
  2. Roast the zucchini, bell peppers, and mushrooms until tender.
  3. In a separate pan, wilt the spinach.
  4. Assemble the lasagna in a baking dish, layering the noodles, roasted vegetables, spinach, and béchamel sauce.
  5. Repeat layers until all ingredients are used.
  6. Sprinkle with Parmesan cheese and bake for 30 minutes, or until bubbly and golden brown.
  7. Let stand for 10 minutes before slicing and serving.
  8. Garnish with fresh basil.
Why It Works
  • The zucchini, bell peppers, and mushrooms add a variety of flavors and textures to the lasagna.
  • The creamy béchamel sauce is rich and flavorful, and it helps to bind the lasagna together.
  • The Parmesan cheese adds a touch of umami to the lasagna.
  • The lasagna is baked until bubbly and golden brown, which gives it a crispy exterior and a tender interior.