Vegetable Bechamel Lasagne Recipe

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Ingredients:

Serving

2 tbsp olive oil
1/4 cup finely chopped onion
1 garlic clove, finely chopped
1 (28 oz) can italian plum tomatoes, coarsely chopped, with liquid
1/4 cup chopped fresh parsley
1/2 tsp salt
fresh ground pepper
4 tbsp unsalted butter
5 tbsp all-purpose flour
2 cups low-fat milk
salt
3/4 cup freshly grated parmesan cheese
15 oz part-skim ricotta cheese
2 large eggs, lightly beaten
1/4 cup finely chopped fresh parsley
1/8 tsp ground cloves
fresh ground pepper
1/2 lb broccoli
1/2 lb bell pepper, halved, seeded
4 oz carrots , pared
4 oz small zucchini, trimmed
1 lb fresh spinach, stems removed, coarsely chopped
4 tbsp olive oil
1 cup chopped onion
1 tbsp finely chopped garlic
salt
15 lasagna noodles (about 10 oz.)
2 cups shredded mozzarella cheese

Directions:

Make Chunky Tomato Sauce: Heat 2 T. olive oil in medium skillet over medium heat. Add 1/4 cup finely chopped onion and cook until softened, about 10 minutes. Stir in garlic and cook 1 minute. Add tomatoes with liquid. Heat to boiling. Reduce heat and simmer, stirring occasionally, until slightly thickened, about 15 minutes. Stir in parsley, salt, and pepper. (This should make about 2 cups.).
Make Bechamel Sauce: Melt butter in medium saucepan over low heat. Stir in flour and cook, stirring frequently, 3 minutes. Gradually whisk in milk, then cook, stirring constantly, until sauce thickens and boils. Season sauce lightly with salt. (Makes about 2 cups also.).
Stir 1/4 cup Parmesan cheese into bechamel.
Stir ricotta, 1/4 cup Parmesan, the eggs, parsley, cloves, and pinch pepper together in mixing bowl.
Chop broccoli florets and stems (about 3 cups) and the bell peppers. Thinly slice carrots and zucchini.
Add spinach to broccoli in mixing bowl. Combine bell peppers, carrots and zucchini in second bowl.
Heat oil in large skillet over medium heat. Add onion; cook until softened, about 10 minutes. Add garlic; cook 2 minutes. Remove half the onion mixture to saucer and reserve. Stir broccoli and spinach into remaining onion mixture. Cook, covered, stirring occasionally, over low heat until very tender, about 15 minutes. Return to mixing bowl. Stir in 2 T. Parmesan and salt and pepper to taste.
Return reserved onion mixture to skillet and heat over low heat. Stir in bell pepper mixture and cook, covered, stirring occasionally, until very tender, about 15 minutes. Return to mixing bowl and stir in 2 T. Parmwsan and salt and pepper to taste.
Meanwhile, cook lasagne noodles in large pot of salted boiling water until tender but still firm to the bite. Drain and transfer to bowl of warm water to keep noodles from sticking together.
Heat oven to 350 degrees.
Spread half the tomato sauce in bottom of 13x9-inch baking dish. Pat 5 noodles dry and arrange overlapping on tomato sauce. Spoon broccoli mixture at intervals on noodles, then spoon half the ricotta mixture between dollops of broccoli. Spread evenly and sprinkle with 1/2 cup mozzarella.
Layer 5 more noodles in dish. Spoon remaining tomato sauce over top. Spread bell pepper mixture over tomato sauce and top with remaining ricotta mixture. Sprinkle with 1/2 cup mozzarella.
Add final layer of noodles. Spread evenly with bechamel and sprinkle with remaining mozzarella. (Lasagne can be prepared up to this point and refrigerated until ready to bake.).
Bake lasagne until browned and bubbly, about 1 hour. Let stand 15 minutes before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	455.99 Kcal (1909 kJ)
Calories from fat	239.4 Kcal
		% Daily Value*
Total Fat	26.6g	41%
Cholesterol	99.94mg	33%
Sodium	803.6mg	33%
Potassium	897.41mg	19%
Total Carbs	27.39g	9%
Sugars	7.77g	31%
Dietary Fiber	4.93g	20%
Protein	28.9g	58%
Vitamin C	78.5mg	131%
Vitamin A	0.8mg	26%
Iron	12.4mg	69%
Calcium	747.5mg	75%

Amount Per 100 g
Calories	114.56 Kcal (480 kJ)
Calories from fat	60.15 Kcal
		% Daily Value*
Total Fat	6.68g	41%
Cholesterol	25.11mg	33%
Sodium	201.9mg	33%
Potassium	225.47mg	19%
Total Carbs	6.88g	9%
Sugars	1.95g	31%
Dietary Fiber	1.24g	20%
Protein	7.26g	58%
Vitamin C	19.7mg	131%
Vitamin A	0.2mg	26%
Iron	3.1mg	69%
Calcium	187.8mg	75%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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