Vegetarian lasagna with zucchini, carrots and broccoli is an alternative to classic lasagna: packed with vegetables, where the crunch of the veggies meets the creaminess of the béchamel. It’s the perfect dish for anyone looking for a hearty first course without meat, able to win over even the little ones thanks to its many colors. These are white lasagna (no tomato), light, simple and wholesome. If you like lasagna you can also try:

Difficulty: Easy
Cost: Inexpensive
Preparation time: 30 Minutes
Cooking time: 50 Minutes
Portions: 6Servings
Cooking methods: Oven, Stovetop
Cuisine: Italian

Ingredients to make the vegetarian lasagna with zucchini, carrots and broccoli

1 package thin egg lasagna sheets
5 cups chopped zucchini
3 carrots
5.5 cups broccoli florets (assorted colors)
to taste extra virgin olive oil
1/2 yellow onion
5 oz smoked scamorza (sliced), cut into pieces
to taste salt
to taste black pepper
to taste Grana Padano, grated
4.25 cups whole milk
3/4 cup all-purpose flour (type 00)
7 tbsp butter
to taste salt
to taste pepper
to taste nutmeg

Tools

Lasagna pan
Spoons
Pot
Pan
Wooden spoon

Steps to make the vegetarian lasagna with zucchini, carrots and broccoli

To prepare the vegetarian lasagna with zucchini, carrots and broccoli, first prepare the vegetables. Wash the broccoli — I used assorted colored broccoli florets (orange, white, green and purple) that I found at the supermarket. Boil them in salted water for about 15 minutes. When soft, drain them and cut into small florets. Clean the zucchini and carrots well, peel them and cut into small cubes. Peel the yellow onion and slice it thinly. In a large pan, heat some extra virgin olive oil and sauté the onion, zucchini and carrots. Cook the vegetables well for about 15 minutes over medium heat, turning occasionally and seasoning with salt and pepper.
When cooked, add the colored broccoli florets and sauté everything together for a couple of minutes so the flavors meld. When the vegetables are ready, prepare the béchamel. Melt the butter in a saucepan, add the all-purpose flour and whisk until smooth. When you have a smooth, homogeneous consistency, add the whole milk in a thin stream while continuing to whisk. Season the béchamel with salt, black pepper and nutmeg and let it thicken — it should be neither too runny nor too thick. Cook over low heat for about 8 minutes. Transfer the béchamel to a large bowl, cover it with plastic wrap directly on the surface to prevent a skin from forming, and set aside.
Preheat a conventional oven to 356°F. Meanwhile, take the smoked scamorza (I used sliced scamorza and then cut it into pieces). Start assembling the lasagna. Take a baking dish and spread some béchamel on the bottom, lay down the lasagna sheets, then add more béchamel, the mixed vegetables, pieces of smoked scamorza and some grated Grana Padano.
Continue in the same order for all the layers — lasagna sheets, béchamel, vegetables, scamorza and Grana Padano — up to the last layer. On top, spread béchamel, place pieces of smoked scamorza and sprinkle with grated Grana Padano. If you want even more flavor you can also add some grated Pecorino Romano. Bake the lasagna at 356°F for 30 minutes.
If you want a crisp golden top, place the lasagna under the broiler for a couple of minutes. Remove from the oven and let cool slightly. Then serve!