Creamy Vegetable Lasagna with Layers of Bechamel Sauce
Lasagna doesn't have to be meaty to be satisfying. This vegetarian version uses layers of creamy béchamel sauce, tender vegetables, and a crispy Parmesan breadcrumb topping to create a dish that's both comforting and flavorful.
Lasagna is a classic Italian dish that is typically made with layers of pasta, meat sauce, and cheese. However, there are many different variations on lasagna, including vegetarian versions. This particular recipe for Creamy Vegetable Lasagna is inspired by the traditional Italian dish, but it uses a variety of vegetables instead of meat. The result is a lasagna that is lighter and more flavorful than the traditional version, but just as satisfying.
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
  • Eggplant
  • Zucchini
  • Carrots
  • Onion
  • Garlic
  • Tomato sauce
  • Bechamel sauce
  • Parmesan breadcrumb topping
Instructions
  1. Preheat oven to 375°F (190°C).
  2. Cut the eggplant, zucchini, and carrots into thin slices.
  3. Heat a large skillet over medium heat and add the oil.
  4. Add the eggplant, zucchini, and carrots to the skillet and cook until softened.
  5. Stir in the onion and garlic and cook until fragrant.
  6. Add the tomato sauce and bring to a simmer.
  7. Spread a layer of the tomato sauce in the bottom of a 9x13 inch baking dish.
  8. Top with a layer of the vegetable mixture.
Why It Works
  • The combination of creamy béchamel sauce and tender vegetables creates a lasagna that is both comforting and flavorful.
  • The Parmesan breadcrumb topping adds a crispy texture to the lasagna, which helps to balance out the creaminess of the sauce.
  • The use of a variety of vegetables in the lasagna ensures that each bite is packed with flavor and nutrients.