Lasagna with vegetables and béchamel is a light vegetarian dish, yet very tasty with a unique flavor. A delicious and flavorful dish, where vegetables instead of meat are the absolute protagonists.
The lasagna with vegetables and béchamel is perfect for any occasion: for Sunday lunch, for parties, or for lunches or dinners with friends.
Made with white cabbage, savoy cabbage, and yellow pumpkin, it is ideal for those who do not eat meat and prefer the vegetarian version. This preparation also maintains the creamy and tasty flavor like lasagna with ragù.
With its tasty layers of vegetables and béchamel, interspersed with sheets of pasta, vegetable lasagna will win over even the most difficult palates!
For this recipe, I used excellent extra virgin olive oil, the Verdone from Frantoio Gentili, which with its spicy and aggressive flavor added an extra touch to the delicate taste of this dish.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for the Lasagna with Vegetables and Béchamel
- 6 Thin Egg Lasagna
- 12.3 oz Cauliflower florets
- 1 cup Yellow Pumpkin
- 8.8 oz Savoy Cabbage (6 large leaves)
- 2 Fresh Spring Onions
- to taste Extra Virgin Olive Oil
- to taste Salt
- 3.5 oz Grana Padano (grated)
- 7 oz Provola
- 2 glasses Water
- 1.7 cups Milk
- 1/3 cup Flour
- 2 tbsps Butter
- to taste Salt
- 1 pinch Nutmeg
Preparation for the Lasagna with Vegetables and Béchamel
Clean and wash the vegetables well, cut the savoy cabbage leaves into strips, take the cauliflower florets and dice the yellow pumpkin.
Take a pan, pour the oil and the chopped spring onion, let it brown and then add the chopped savoy cabbage, mix and sauté for a few minutes, then add the cauliflower florets and finally the pumpkin.
Mix everything well, add the water, cover with a lid, salt, and cook for about 20 minutes.Meanwhile, prepare the Bimby béchamel: pour all the ingredients into the Bimby beaker, heat to 194°F, speed 4 for 6/7 minutes, it should be quite liquid, not too thick.
If you don’t have a Bimby, prepare it in a saucepan on the stove: pour the soft butter, some milk, the flour, nutmeg, salt, mix well to avoid lumps, add the rest of the milk, and always stirring with a whisk, bring to a boil over low heat until it thickens.
Take the pan on the stove, use a ladle to take the water released during cooking and add it to the béchamel, mix and blend well.
Take a baking dish, pour some béchamel and spread it all over the bottom, place two pre-cooked lasagna sheets, add more béchamel, a nice sprinkle of grated Grana Padano, some cooked vegetables, and cubes of provola, continue like this with the other layers.
Complete the last layer with béchamel, grated Grana Padano, and some cooked vegetables.
Cook the lasagna in a preheated oven at 356°F for about 25 minutes.
When the surface is well cooked with a light crust, take them out of the oven and serve hot.
Anna advises…
Lasagna can be prepared with different vegetables, depending on the season.
Vegetable lasagna can be kept in the fridge covered with plastic wrap for up to 1-2 days. They can be frozen either raw or cooked.
They are also perfect for a lunch break at work.
FAQ (Questions and Answers)
Can I use other types of vegetables?
Yes, of course, use the vegetables you prefer according to the season.
