The Ultimate Guide to Making Delicious Lasagne

Here's a delightful Veggie Lasagna recipe brimming with fresh vegetables and cheesy goodness, perfect for a hearty vegetarian main course. This recipe is easily adaptable to your favorite seasonal vegetables, making it a great way to showcase summer bounty or cozy up with winter root vegetables. It yields a satisfying 9x13 inch lasagna, perfect for 6-8 servings.

Estimated Timing:

Prep time: 20 minutes
Cook time: 45–50 minutes
Total time: 1 hour, 5 minutes, 10 minutes
Serves: 6-8

Ingredients:

For the Vegetables:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 zucchini, diced
• 1 cup sliced mushrooms (cremini, white, or a combination)
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 (15-ounce) can crushed tomatoes
• ½ teaspoon dried oregano
• Salt and crisply ground dark pepper, to taste.

For the Béchamel Sauce (White Sauce):

• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 3 cups milk, warmed
• 1/2 teaspoon ground nutmeg (optional)
• Salt and crisply ground dark pepper, to taste.

For the Assembly:

• 8 lasagna noodles (no-boil preferred, but regular work too)
• 1 cup shredded mozzarella cheese
• 1 cup shredded ricotta cheese (optional)
• Fresh parsley (chopped) for garnish (optional)

Let's Layer Up This Veggie Delight!

1. Prep the vegetables: Heat olive oil in a large skillet over medium heat. Include the onion and cook until mellowed, around 3 minutes. Add the garlic, bell peppers, zucchini, and mushrooms. Cook for an extra 5-7 minutes, or until the vegetables are tender-crisp.
2. Simmer the Tomato Sauce: Stir in the diced tomatoes, crushed tomatoes, and oregano. Season with salt and pepper, to taste. Bring to a stew and cook for 10 minutes, permitting the flavors to merge.
3. Make the Béchamel Sauce: In a saucepan, melt the butter over medium heat. Whisk within the flour and cook for 1 miniature, mixing continually. Gradually whisk in the warmed milk, whisking constantly, until the sauce thickens and becomes smooth. Season with nutmeg (in the event that utilizing), salt, and pepper.
4. Assemble the lasagna: Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. If using regular lasagna noodles, spread a thin layer of sauce on the bottom of the dish. Top with a layer of noodles, then a layer of vegetables, and a portion of the béchamel sauce. Repeat these layers, ending with a layer of noodles and then the remaining béchamel sauce.
5. Cheese Time! Sprinkle the top with mozzarella cheese and, if using, ricotta cheese.
6. Bake and enjoy! Bake the lasagna for 30-35 minutes, or until the edges are bubbly and the cheese is golden brown. Let it cool for at slightest 15 minutes some time recently serving.  Garnish with fresh, chopped parsley (optional).

Tips for a Spectacular Veggie Lasagna:

• Veggie Versatility: Feel free to swap or add different vegetables! Chopped broccoli, spinach, eggplant, or asparagus would all be delicious additions.
• Pre-cook the Vegetables: Sautéing the vegetables beforehand ensures they are tender and won't release excess moisture into the lasagna.
• Don't Overcook the Noodles: If using no-boil noodles, simply soak them in hot water for a few minutes according to package instructions. If using regular lasagna noodles, cook them according to package directions until al dente (slightly firm to the bite).