Cheesy Vegetable Lasagna Recipe

Cheesy Vegetable Lasagna Recipe

Cheesy Vegetable lasagna recipe is very delightful that is going to give you so much flavor and a lot of deliciousness going on and that’s always a bonus, here’s what you will need.

Ingredients

For the bechamel sauce:

1/4 cup Butter

1/4 cup Flour

4 cups Whole Milk

Freshly Grated Nutmeg

Salt and White Pepper

1 cup Shredded Provolone and Mozzarella mix

½ cup of Parmigiano

For the Vegetable mixture:

1 bunch Asparagus, trimmed and cut into bite size pieces

1 bunch Frozen Chopped Spinach

4 Shallots, peeled and cut into bite size pieces

1/2 red Bell Pepper, cut into small dice

1/2 of a cup Frozen Peas

2 cups Sliced Mushrooms

4 Garlic cloves, minced

3 tbsp. Olive Oil

2 tsp. Fresh Thyme

For the Ricotta mixture:

15 oz Ricotta

1 Egg

4 tbsp. Prepared Pesto

Salt and Pepper to taste

½ cup Freshly Grated Parmiggiano

Additional Ingredients:

¼ cup of Parmigiano cheese

1 ½ cups of Shredded Provolone and Mozzarella Mixture

16 pieces of No Boil Lasagna Noodles

Procedure

To make the bechamel, in a large saucepan over medium heat add the butter and let it melt. Add the flour and stir until the flour is incorporated in the butter, stir it around really well or until there are no lumps.

Slowly add in the milk while whisking and cook over medium low heat for a few minutes or until the milk has thickened, make sure to stir the whole time. Season it with fresh grated nutmeg, salt and white pepper to taste.

Turn off the heat then add the provolone and mozzarella mixture along with the parmigiano. Let it sit while making your vegetable mixture.

To make the Veggie Mixture, heat the olive oil into the largest skillet that you have over medium high heat.

Add in the shallots, mushrooms, pepper and asparagus, season them with a little salt and pepper and cook them together for about 8 to 10 minutes. Add the peas, spinach, garlic and fresh thyme and cook for 2 more minutes, turn the heat off and set aside while making the ricotta filling.

To make the ricotta filling, in a bowl, combine the ricotta, pesto, egg, parmigiano and a touch of salt and pepper, stir until well combined.

Now that all of your components are ready, time to layer the lasagna.

Preheat the oven to 425°. Spread a little bit of olive oil in a 9×13 baking dish. Pour ¼ of bechamel sauce on the bottom and top with 4 pieces of lasagna noodles.

Top that with 1/3 of the ricotta filling followed by 1/3 of the veggie mixture spread it evenly and another ¼ of the sauce.

repeat the same steps until lastly, top with the noodles and cover the whole top with the remaining sauce. Cover it with aluminum foil and bake it for about 40 to 45 minutes.

Once baked, top it with the remaining cheeses and pop back into the oven uncovered for about 15 to 20 minutes or until the top is golden brown and melted.

Allow the lasagna to set and let it cool for at least 15 minutes before serving.

Hmmm this cheesy vegetable lasagna recipe taste so divine, try it now!

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