Vegetable Lasagna with Bechamel Sauce

This vegetarian lasagna with béchamel sauce is a delicious, family-friendly dish packed with your favorite veggies, creamy béchamel, and cheese!

Course Main Course, Pasta Recipes

Cuisine American, Mediterranean

Diet Vegetarian

Prep Time 40

Cook Time 1 30

Resting time 15

Servings servings

Calories 626kcal

Author Adina

Chop the vegetables: Dice the eggplant, zucchini, bell pepper, carrot, and peeled potato. Set them aside in a large bowl. Finely chop the onion and set it aside. Finely mince the chili and the garlic and set them aside, separate from the rest of the veggies.
1 medium eggplant + 1 medium zucchini + 1 red bell pepper + 1 medium carrot + 1 small to medium potato + 1 medium onion + 2 garlic cloves + 1 red chili
Sauté: Heat the oil in the large saucepan. Saute the onion for about 2 minutes or until translucent. Add garlic, chili, and tomato paste, and stir for another minute.
2 tablespoons olive oil + 1 tablespoon tomato paste
Simmer vegetable sauce: Add the diced vegetables, sugar, all the spices, salt, and pepper. Stir well to combine. Add the tomatoes and stir again. Bring to a boil, lower the heat, and simmer for about 40 minutes until the vegetables are soft. Stir occasionally. Adjust the taste with balsamic vinegar, salt, and pepper.
vegetables + 1 teaspoon granulated sugar + 1 teaspoon oregano + 1 teaspoon thyme + ½ teaspoon rosemary + 2 cans chopped tomatoes + ½ teaspoon fine sea salt + ¼ teaspoon ground black pepper + 1 teaspoon balsamic vinegar

Make bechamel: Melt the butter in a small saucepan. Sprinkle in the flour and cook for about 1 minute, stirring, until the flour turns light golden. Slowly add the milk, whisking continuously to prevent lumps.
3 ½ tablespoons butter + ⅓ cup all-purpose flour + 2 ¾ cup whole milk
Simmer the béchamel sauce over low heat, stirring constantly, for a few minutes, until it slightly thickens. Season with nutmeg, salt, and pepper.
a few gratings of nutmeg + ½ teaspoon fine sea salt + ¼ teaspoon ground black pepper

Preparations: Preheat the oven to 375°F/ 180°C. Butter the baking dish lightly. Mix the two types of cheese in a bowl.
2 cups mozzarella + 1 ½ cup cheese
First lasagna layer: Cover the base of the baking dish with 3-4 tablespoons of bechamel sauce. Add 3 lasagna sheets (See Note 3). Add ⅓ of the vegetable sauce in an even layer. Cover with ⅓ of the shredded cheese, and carefully, without disturbing the layer of cheese too much, add ⅓ of the bechamel sauce.
3-4 tablespoon bechamel + 3 from 9 sheets no-boil lasagna noodles + ⅓ vegetable sauce + ⅓ cheese + ⅓ bechamel
Second lasagna layer: Add 3 lasagna sheets, ⅓ of the vegetable sauce, ⅓ of the cheese, and ⅓ of the bechamel.
Third lasagna layer: Cover with 3 lasagna sheets, remaining vegetable sauce, and remaining bechamel sauce. Cover evenly with remaining shredded cheese.
Bake vegetable bechamel lasagna for 30-40 minutes or until you can easily pierce the noodles with a fork. Rest for 10-15 minutes before serving.

Vegetables: You can use almost any vegetables you like, including leftover stems from broccoli or cauliflower. You’ll need about 1.7-2 lbs (800-900 g) of various vegetables.
Chili: You can leave it out or replace it with a pinch of cayenne pepper or red pepper flakes to taste.
Lasagna sheets: If your pan is longer than mine, you may need to break one or two extra sheets in half to fill any extra space at the end.
Mozzarella: You can also use mozzarella balls; they are creamier and have a milder flavor.