Lasagna with vegetables and béchamel is a light vegetarian dish, yet very tasty with a unique flavor. A delightful and very savory dish, which contains vegetables as the absolute protagonists instead of meat.
Lasagna with vegetables and béchamel sauce is perfect for any occasion: for Sunday lunch, for celebrations, or for dinners with friends.
Prepared 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 the classic meat lasagna.
With its tasty layers of vegetables and béchamel, interspersed with pasta sheets, vegetable lasagna will captivate even the most discerning palates!
For the preparation of this recipe, I used excellent extra virgin olive oil, the Verdone from the Frantoio Gentili company, 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 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients for Lasagna with Vegetables and Béchamel
- 6 Thin Egg Lasagna Sheets
- 12.35 oz Cauliflower Florets
- 7.05 oz Yellow Pumpkin
- 8.82 oz Savoy Cabbage (6 large leaves)
- 2 Fresh Spring Onions
- to taste Extra Virgin Olive Oil
- to taste Salt
- 3.53 oz Grana Padano Cheese (grated)
- 7.05 oz Provola Cheese
- 2 glasses Water
- 13.53 fl oz Milk
- 0.14 cups Flour
- 1.06 oz Butter
- to taste Salt
- 1 pinch Nutmeg
Preparation for 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 in the oil and chopped spring onion, brown everything, 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 water, salt, cover, and cook for about 20 minutes.In the meantime, prepare the béchamel sauce with the Thermomix: pour all the ingredients into the Thermomix bowl, heat to 194°F at speed 4 for 6/7 minutes, it should be fairly liquid, not too thick.
If you don’t have a Thermomix, prepare it in a small pot on the stove: pour the soft butter, a little milk, flour, nutmeg, salt, mix well to avoid lumps, add the rest of the milk, and always stirring with a whisk over low heat, cook until thickened.
Take the pan from the stove, with a ladle 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 sheets of pre-cooked lasagna, add more béchamel, a good sprinkle of grated Grana Padano, some cooked vegetables, and diced provola cheese, continue the same way with the other layers.
Finish the last layer with béchamel, grated Grana Padano, and some cooked vegetables.
Bake the lasagna in a hot oven at 356°F for about 25 minutes.
When the surface is well cooked with a light crust, remove from the oven and serve hot.
Anna recommends…
You can prepare lasagna with different vegetables, depending on the season.
Vegetable lasagna can be stored in the fridge covered with plastic wrap for up to 1-2 days. They can be frozen whether raw or cooked.
They are also perfect for a work lunch break.
NOTE
FAQ
Can I use other types of vegetables?
Yes, of course, use the vegetables you prefer depending on the season.
