Vegetable Bechamel Lasagne Recipe

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Vegetable Bechamel Lasagne
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  1. 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.).
  2. 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.).
  3. Stir 1/4 cup Parmesan cheese into bechamel.
  4. Stir ricotta, 1/4 cup Parmesan, the eggs, parsley, cloves, and pinch pepper together in mixing bowl.
  5. Chop broccoli florets and stems (about 3 cups) and the bell peppers. Thinly slice carrots and zucchini.
  6. Add spinach to broccoli in mixing bowl. Combine bell peppers, carrots and zucchini in second bowl.
  7. 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.
  8. 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.
  9. 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.
  10. Heat oven to 350 degrees.
  11. 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.
  12. 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.
  13. 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.).
  14. Bake lasagne until browned and bubbly, about 1 hour. Let stand 15 minutes before serving.
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Nutrition Facts

Per ServingPer 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.5
  • 12

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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