Vegetable Lasagna Recipe with White Sauce

Ingredients

• 4 cups (960ml) whole milk
• 2/3 cup (86 grams)all purpose flour
• 3 ounces (85 grams) salted butter
• Pinch of freshly grated nutmeg
• 1 teaspoon salt
• 1/4 cup (60ml) extra virgin olive oil
• 1/2 onion (peeled and finely chopped)
• 1/2 carrot (peeled and finely chopped)
• 1/2 stick celery (finely chopped)
• 2 garlic cloves (peeled and finely chopped or minced)
• 1 cup chopped tomatoes
• 8 ounces (227 grams) brown mushrooms, (diced)
• 2 medium zucchini (diced)
• 1 red bell pepper (diced)
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 9 ounces (250 grams) fresh lasagna noodles (See Note)
• 8 ounces (227 grams) shredded mozzarella cheese ( or more )
• 1 cup finely grated Parmigiano Reggiano cheese ((Parmesan cheese) or more)

Instructions

1. 1

   --- Besciamella Sauce ---

2. 2

   Heat the milk in a saucepan. Set aside while you prepare the roux.

3. 3

   In a medium saucepan, melt the butter over low to medium heat. Once it’s fully melted, whisk in the flour and continue stirring for 1 to 2 minutes until the mixture turns golden and develops a nutty fragrance, which helps to eliminate any raw flour taste.

4. 4

   Remove the roux from the heat and gradually add a little milk, whisking constantly to combine. Keep adding the hot milk slowly while whisking to ensure there are no lumps.

5. 5

   Return the saucepan to medium-low heat and stir for 5 to 7 minutes until the sauce begins to simmer. It should be smooth and thick enough to coat the back of a spoon.

6. 6

   Lastly, mix in ground nutmeg and salt, then taste and adjust the seasoning as needed. Set aside until needed.

7. 7

   --- Vegetable Filling ---

8. 8

   Heat oil in a skillet over medium heat. Add finely chopped onion, carrot and celery. Cook until softened 5-10 minutes. Stir in chopped garlic towards the end of the cooking time.

9. 9

   Add diced mushrooms, zucchini, and peppers. Stir well and cook over medium heat for 5 minutes or until starting to soften and become tender. Add salt and freshly ground black pepper. Salt will draw out the moisture and help the veggies cook.

10. 10

    Add chopped tomatoes and cook for another 5-10 minutes.

11. 11

    --- To assemble the lasagna ---

12. 12

    Combine the two cheeses in a bowl. Cover and set aside in the fridge until needed.

13. 13

    Oil an 8-inch x 12-inch (20 cm by 30 cm) lasagna dish then add two spoonfuls of besciamella sauce.

14. 14

    Add a layer of lasagna noodles (sheets) then top with ¼ of the besciamella sauce, spread over ⅓ of the vegetables then ¼ of the cheese mixture.

15. 15

    Continue layering this way finishing with besciamella and the combined cheese mixture. You should have four layers of lasagna noodles into total.

16. 16

    Bake at 350ºF (180ºC) for 30 to 40 minutes until bubbling and golden brown on top. Allow to settle for 20 minutes before cutting.