Creamy white vegetable lasagna is a delicious first course, full of flavor and perfect for any occasion. This lasagna is creamy and very tasty. You can use the vegetables you prefer according to the season: I chose zucchini, mushrooms, and carrots for a colorful and delicate mix. I used my Bechamel Sauce without butter (but if you prefer you can use the classic Bechamel Sauce). Come with me, I’ll show you how to make them right away.
Happy cooking, Giusi.
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- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 40 Minutes
- Portions: 6People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the white vegetable lasagna
- 6 sheets egg lasagna
- 10.6 oz champignon mushrooms
- 2 carrots
- 2 zucchini
- 1 qt milk
- 3/4 cup Flour (I use rice flour)
- 1/3 cup Parmesan
- to taste nutmeg
- 1 pinch salt
Steps for the white lasagna
In a pan, pour a drizzle of extra virgin olive oil and add some cloves of garlic. As soon as the garlic sizzles, add the mushrooms and cook them for about 10 minutes. Drain the mushrooms and set them aside.
In the same pan, cook the zucchini and carrots sliced into thin rounds, also with a drizzle of oil, for about 10 minutes. After this time, add the mushrooms set aside, season slightly with salt and mix well. Remove from heat and set the vegetable mix aside.
In a high-sided pot, pour the milk and heat it on the stove. When it’s warm, add the sifted flour gradually, and immediately blend with a whisk to prevent lumps. At this point, season with salt and nutmeg. You’ll see the mixture start to become thick quickly.Remove the pot with the bechamel from the heat. The bechamel is ready. At this point, if you wish, you can further flavor it by adding grated Parmesan and blending well with a whisk.
Gently mix all the cooked vegetables into the bechamel.
In the baking dish, spread a first layer of bechamel with vegetables on the bottom, then place two sheets of lasagna on top. Continue like this, alternating the seasoned bechamel and pasta sheets, until all ingredients are used. I recommend making three layers, and the last layer should always be the bechamel with vegetables.
Sprinkle the last layer with plenty of grated cheese and bake at 375°F for 20 minutes in a static oven.
For the last two minutes, turn on the grill function to create a delicious golden crust on the surface.
Your creamy white vegetable lasagna is ready to be enjoyed! This flavorful first course is perfect for a lunch or dinner with company.
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Storage
In the fridge (cooked): The cooked and leftover lasagna can be stored in an airtight container in the fridge for up to 2-3 days.
Freezing (cooked): If you want to store them longer, you can portion them and freeze in suitable containers. They last for about 1-2 months. Defrost in the fridge and reheat in the oven.
Freezing (uncooked): You can also freeze the uncooked lasagna, right after assembling. In this case, cook them directly from the freezer (covering with foil for half the time) or let them defrost first in the fridge.
