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Roasted Vegetable Lasagna

Roasted Vegetable Lasagna


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Adjust an oven rack to the middle position and place a large sheet of aluminum foil on the rack below it to catch any drips from the pan above. Preheat the oven to 400°F.

Place the zucchini, onion, eggplant, olive oil, and salt in a large bowl and toss to combine. Turn the vegetables out onto a 10 x 16-inch rimmed sheet pan and roast until they begin to soften, about 15 minutes. Stir, then roast until the vegetables are tender and the zucchini begins to brown, about 15 minutes more. Transfer the vegetables to a heatproof bowl and set aside. (There’s no need to wash the sheet pan.)

Reduce the oven temperature to 375°F. Place 1 cup tomato sauce in the bottom of the sheet pan you used to roast the vegetables and spread it out evenly with a spoon. Place enough sheets of pasta in the bottom of the sheet pan to form a single layer. (It’s okay if they overlap slightly; for a 10 x 16-inch pan you’ll use 6 sheets of pasta.) Spread another cup of tomato sauce over the pasta evenly. Sprinkle half the vegetables over the sauce followed by half the mozzarella cheese. Dollop heaping tablespoonfuls of ricotta cheese over the mozzarella. (It will spread during cooking.) Use all the ricotta in this layer.

Add another layer of pasta sheets, the remaining cup of tomato sauce, the remaining vegetables, and the remaining mozzarella cheese. Sprinkle the Parmigiano Reggiano cheese over the top. Bake until the cheese melts, about 25 minutes.

Preheat the broiler to high. Broil the lasagna until the cheese is browned, 3 to 5 minutes. Remove from the oven and cool for 5 to 10 minutes to firm up slightly before slicing. Sprinkle with the basil and serve.

Recipe excerpted with permission from Sheet Pan Suppers Meatless by Raquel Pelzel (Workman Publishing, 2017)


Roasted Vegetable Lasagna

Not your usual lasagna – no meat and no tomato sauce! Roasting the vegetables is easy and adds a great depth of flavor.

Ingredients

  • FOR THE BÉCHAMEL SAUCE:
  • ½ cups Butter
  • ½ cups Flour
  • 4 cups Milk
  • 1 teaspoon Grated Nutmeg
  • ½ teaspoons Ground White Pepper
  • 1 cup Chicken Or Vegetable Broth
  • _____
  • FOR THE VEGGIES:
  • ½ cups Diced Carrots
  • ½ cups Diced Onions
  • ½ cups Diced Zucchini
  • ½ cups Diced Yellow Squash
  • 3 cloves Garlic, Minced
  • 1 cup Chopped Fresh Spinach
  • _____
  • FOR THE ASSEMBLY:
  • 1 cup Grated Parmesan Cheese
  • 1 cup Shredded Mozzarella Cheese
  • 1 box Lasagna Noodles (13-16 Ounce Box)

Preparation

For the bechamel:
In a medium sized saucepan, melt the butter. Whisk in the flour and cook for just a minute or so. Slowly add the milk and keep whisking. Add the nutmeg, white pepper and broth and whisk. Cook for a few minutes, whisking, until the bechamel has thickened slightly. Set aside to cool. Stir it once in a while so a skin doesn’t form.

For the vegetables:
Chop all of the vegetables uniformly. Mince garlic. Combine half the mixed vegetables on a baking sheet pan. Drizzle with olive oil, salt and pepper. Roast for several minutes at 400 degrees. Stir. Roast for several minutes more until vegetables are soft. You can roast a little longer, if you like them to be slightly carmelized. Repeat with remaining vegetables. Set aside to cool slightly.

Cook lasagna noodles for 5 minutes, until soft. Drain them and then shock in a bowl of ice water, lay on towels to dry.

Spray a 13࡯ baking pan with a little cooking spray. Spoon some bechamel thinly on the bottom of the pan. Start with a layer of noodles, a layer of bechamel, some vegetables, and then a layer of a little parmesan and mozzarella. Repeat layers until you have 6 layers of noodles. On top of the last layer, don’t use any vegetables, just some bechamel and the remaining cheeses. Cover tightly with foil.

At this point, you can refrigerate this for a day if you want. When you are ready to bake, bring to room temperature for an hour and then bake for 50 minutes in a 350 degree oven. Remove foil. Bake for a little longer until top is slightly golden. Let sit for 15 minutes before slicing.


Roasted Vegetable Lasagna

Not your usual lasagna – no meat and no tomato sauce! Roasting the vegetables is easy and adds a great depth of flavor.

Ingredients

  • FOR THE BÉCHAMEL SAUCE:
  • ½ cups Butter
  • ½ cups Flour
  • 4 cups Milk
  • 1 teaspoon Grated Nutmeg
  • ½ teaspoons Ground White Pepper
  • 1 cup Chicken Or Vegetable Broth
  • _____
  • FOR THE VEGGIES:
  • ½ cups Diced Carrots
  • ½ cups Diced Onions
  • ½ cups Diced Zucchini
  • ½ cups Diced Yellow Squash
  • 3 cloves Garlic, Minced
  • 1 cup Chopped Fresh Spinach
  • _____
  • FOR THE ASSEMBLY:
  • 1 cup Grated Parmesan Cheese
  • 1 cup Shredded Mozzarella Cheese
  • 1 box Lasagna Noodles (13-16 Ounce Box)

Preparation

For the bechamel:
In a medium sized saucepan, melt the butter. Whisk in the flour and cook for just a minute or so. Slowly add the milk and keep whisking. Add the nutmeg, white pepper and broth and whisk. Cook for a few minutes, whisking, until the bechamel has thickened slightly. Set aside to cool. Stir it once in a while so a skin doesn’t form.

For the vegetables:
Chop all of the vegetables uniformly. Mince garlic. Combine half the mixed vegetables on a baking sheet pan. Drizzle with olive oil, salt and pepper. Roast for several minutes at 400 degrees. Stir. Roast for several minutes more until vegetables are soft. You can roast a little longer, if you like them to be slightly carmelized. Repeat with remaining vegetables. Set aside to cool slightly.

Cook lasagna noodles for 5 minutes, until soft. Drain them and then shock in a bowl of ice water, lay on towels to dry.

Spray a 13࡯ baking pan with a little cooking spray. Spoon some bechamel thinly on the bottom of the pan. Start with a layer of noodles, a layer of bechamel, some vegetables, and then a layer of a little parmesan and mozzarella. Repeat layers until you have 6 layers of noodles. On top of the last layer, don’t use any vegetables, just some bechamel and the remaining cheeses. Cover tightly with foil.

At this point, you can refrigerate this for a day if you want. When you are ready to bake, bring to room temperature for an hour and then bake for 50 minutes in a 350 degree oven. Remove foil. Bake for a little longer until top is slightly golden. Let sit for 15 minutes before slicing.


Roasted Vegetable Lasagna

Not your usual lasagna – no meat and no tomato sauce! Roasting the vegetables is easy and adds a great depth of flavor.

Ingredients

  • FOR THE BÉCHAMEL SAUCE:
  • ½ cups Butter
  • ½ cups Flour
  • 4 cups Milk
  • 1 teaspoon Grated Nutmeg
  • ½ teaspoons Ground White Pepper
  • 1 cup Chicken Or Vegetable Broth
  • _____
  • FOR THE VEGGIES:
  • ½ cups Diced Carrots
  • ½ cups Diced Onions
  • ½ cups Diced Zucchini
  • ½ cups Diced Yellow Squash
  • 3 cloves Garlic, Minced
  • 1 cup Chopped Fresh Spinach
  • _____
  • FOR THE ASSEMBLY:
  • 1 cup Grated Parmesan Cheese
  • 1 cup Shredded Mozzarella Cheese
  • 1 box Lasagna Noodles (13-16 Ounce Box)

Preparation

For the bechamel:
In a medium sized saucepan, melt the butter. Whisk in the flour and cook for just a minute or so. Slowly add the milk and keep whisking. Add the nutmeg, white pepper and broth and whisk. Cook for a few minutes, whisking, until the bechamel has thickened slightly. Set aside to cool. Stir it once in a while so a skin doesn’t form.

For the vegetables:
Chop all of the vegetables uniformly. Mince garlic. Combine half the mixed vegetables on a baking sheet pan. Drizzle with olive oil, salt and pepper. Roast for several minutes at 400 degrees. Stir. Roast for several minutes more until vegetables are soft. You can roast a little longer, if you like them to be slightly carmelized. Repeat with remaining vegetables. Set aside to cool slightly.

Cook lasagna noodles for 5 minutes, until soft. Drain them and then shock in a bowl of ice water, lay on towels to dry.

Spray a 13࡯ baking pan with a little cooking spray. Spoon some bechamel thinly on the bottom of the pan. Start with a layer of noodles, a layer of bechamel, some vegetables, and then a layer of a little parmesan and mozzarella. Repeat layers until you have 6 layers of noodles. On top of the last layer, don’t use any vegetables, just some bechamel and the remaining cheeses. Cover tightly with foil.

At this point, you can refrigerate this for a day if you want. When you are ready to bake, bring to room temperature for an hour and then bake for 50 minutes in a 350 degree oven. Remove foil. Bake for a little longer until top is slightly golden. Let sit for 15 minutes before slicing.


Roasted Vegetable Lasagna

Not your usual lasagna – no meat and no tomato sauce! Roasting the vegetables is easy and adds a great depth of flavor.

Ingredients

  • FOR THE BÉCHAMEL SAUCE:
  • ½ cups Butter
  • ½ cups Flour
  • 4 cups Milk
  • 1 teaspoon Grated Nutmeg
  • ½ teaspoons Ground White Pepper
  • 1 cup Chicken Or Vegetable Broth
  • _____
  • FOR THE VEGGIES:
  • ½ cups Diced Carrots
  • ½ cups Diced Onions
  • ½ cups Diced Zucchini
  • ½ cups Diced Yellow Squash
  • 3 cloves Garlic, Minced
  • 1 cup Chopped Fresh Spinach
  • _____
  • FOR THE ASSEMBLY:
  • 1 cup Grated Parmesan Cheese
  • 1 cup Shredded Mozzarella Cheese
  • 1 box Lasagna Noodles (13-16 Ounce Box)

Preparation

For the bechamel:
In a medium sized saucepan, melt the butter. Whisk in the flour and cook for just a minute or so. Slowly add the milk and keep whisking. Add the nutmeg, white pepper and broth and whisk. Cook for a few minutes, whisking, until the bechamel has thickened slightly. Set aside to cool. Stir it once in a while so a skin doesn’t form.

For the vegetables:
Chop all of the vegetables uniformly. Mince garlic. Combine half the mixed vegetables on a baking sheet pan. Drizzle with olive oil, salt and pepper. Roast for several minutes at 400 degrees. Stir. Roast for several minutes more until vegetables are soft. You can roast a little longer, if you like them to be slightly carmelized. Repeat with remaining vegetables. Set aside to cool slightly.

Cook lasagna noodles for 5 minutes, until soft. Drain them and then shock in a bowl of ice water, lay on towels to dry.

Spray a 13࡯ baking pan with a little cooking spray. Spoon some bechamel thinly on the bottom of the pan. Start with a layer of noodles, a layer of bechamel, some vegetables, and then a layer of a little parmesan and mozzarella. Repeat layers until you have 6 layers of noodles. On top of the last layer, don’t use any vegetables, just some bechamel and the remaining cheeses. Cover tightly with foil.

At this point, you can refrigerate this for a day if you want. When you are ready to bake, bring to room temperature for an hour and then bake for 50 minutes in a 350 degree oven. Remove foil. Bake for a little longer until top is slightly golden. Let sit for 15 minutes before slicing.


Roasted Vegetable Lasagna

Not your usual lasagna – no meat and no tomato sauce! Roasting the vegetables is easy and adds a great depth of flavor.

Ingredients

  • FOR THE BÉCHAMEL SAUCE:
  • ½ cups Butter
  • ½ cups Flour
  • 4 cups Milk
  • 1 teaspoon Grated Nutmeg
  • ½ teaspoons Ground White Pepper
  • 1 cup Chicken Or Vegetable Broth
  • _____
  • FOR THE VEGGIES:
  • ½ cups Diced Carrots
  • ½ cups Diced Onions
  • ½ cups Diced Zucchini
  • ½ cups Diced Yellow Squash
  • 3 cloves Garlic, Minced
  • 1 cup Chopped Fresh Spinach
  • _____
  • FOR THE ASSEMBLY:
  • 1 cup Grated Parmesan Cheese
  • 1 cup Shredded Mozzarella Cheese
  • 1 box Lasagna Noodles (13-16 Ounce Box)

Preparation

For the bechamel:
In a medium sized saucepan, melt the butter. Whisk in the flour and cook for just a minute or so. Slowly add the milk and keep whisking. Add the nutmeg, white pepper and broth and whisk. Cook for a few minutes, whisking, until the bechamel has thickened slightly. Set aside to cool. Stir it once in a while so a skin doesn’t form.

For the vegetables:
Chop all of the vegetables uniformly. Mince garlic. Combine half the mixed vegetables on a baking sheet pan. Drizzle with olive oil, salt and pepper. Roast for several minutes at 400 degrees. Stir. Roast for several minutes more until vegetables are soft. You can roast a little longer, if you like them to be slightly carmelized. Repeat with remaining vegetables. Set aside to cool slightly.

Cook lasagna noodles for 5 minutes, until soft. Drain them and then shock in a bowl of ice water, lay on towels to dry.

Spray a 13࡯ baking pan with a little cooking spray. Spoon some bechamel thinly on the bottom of the pan. Start with a layer of noodles, a layer of bechamel, some vegetables, and then a layer of a little parmesan and mozzarella. Repeat layers until you have 6 layers of noodles. On top of the last layer, don’t use any vegetables, just some bechamel and the remaining cheeses. Cover tightly with foil.

At this point, you can refrigerate this for a day if you want. When you are ready to bake, bring to room temperature for an hour and then bake for 50 minutes in a 350 degree oven. Remove foil. Bake for a little longer until top is slightly golden. Let sit for 15 minutes before slicing.


Roasted Vegetable Lasagna

Not your usual lasagna – no meat and no tomato sauce! Roasting the vegetables is easy and adds a great depth of flavor.

Ingredients

  • FOR THE BÉCHAMEL SAUCE:
  • ½ cups Butter
  • ½ cups Flour
  • 4 cups Milk
  • 1 teaspoon Grated Nutmeg
  • ½ teaspoons Ground White Pepper
  • 1 cup Chicken Or Vegetable Broth
  • _____
  • FOR THE VEGGIES:
  • ½ cups Diced Carrots
  • ½ cups Diced Onions
  • ½ cups Diced Zucchini
  • ½ cups Diced Yellow Squash
  • 3 cloves Garlic, Minced
  • 1 cup Chopped Fresh Spinach
  • _____
  • FOR THE ASSEMBLY:
  • 1 cup Grated Parmesan Cheese
  • 1 cup Shredded Mozzarella Cheese
  • 1 box Lasagna Noodles (13-16 Ounce Box)

Preparation

For the bechamel:
In a medium sized saucepan, melt the butter. Whisk in the flour and cook for just a minute or so. Slowly add the milk and keep whisking. Add the nutmeg, white pepper and broth and whisk. Cook for a few minutes, whisking, until the bechamel has thickened slightly. Set aside to cool. Stir it once in a while so a skin doesn’t form.

For the vegetables:
Chop all of the vegetables uniformly. Mince garlic. Combine half the mixed vegetables on a baking sheet pan. Drizzle with olive oil, salt and pepper. Roast for several minutes at 400 degrees. Stir. Roast for several minutes more until vegetables are soft. You can roast a little longer, if you like them to be slightly carmelized. Repeat with remaining vegetables. Set aside to cool slightly.

Cook lasagna noodles for 5 minutes, until soft. Drain them and then shock in a bowl of ice water, lay on towels to dry.

Spray a 13࡯ baking pan with a little cooking spray. Spoon some bechamel thinly on the bottom of the pan. Start with a layer of noodles, a layer of bechamel, some vegetables, and then a layer of a little parmesan and mozzarella. Repeat layers until you have 6 layers of noodles. On top of the last layer, don’t use any vegetables, just some bechamel and the remaining cheeses. Cover tightly with foil.

At this point, you can refrigerate this for a day if you want. When you are ready to bake, bring to room temperature for an hour and then bake for 50 minutes in a 350 degree oven. Remove foil. Bake for a little longer until top is slightly golden. Let sit for 15 minutes before slicing.


Roasted Vegetable Lasagna

Not your usual lasagna – no meat and no tomato sauce! Roasting the vegetables is easy and adds a great depth of flavor.

Ingredients

  • FOR THE BÉCHAMEL SAUCE:
  • ½ cups Butter
  • ½ cups Flour
  • 4 cups Milk
  • 1 teaspoon Grated Nutmeg
  • ½ teaspoons Ground White Pepper
  • 1 cup Chicken Or Vegetable Broth
  • _____
  • FOR THE VEGGIES:
  • ½ cups Diced Carrots
  • ½ cups Diced Onions
  • ½ cups Diced Zucchini
  • ½ cups Diced Yellow Squash
  • 3 cloves Garlic, Minced
  • 1 cup Chopped Fresh Spinach
  • _____
  • FOR THE ASSEMBLY:
  • 1 cup Grated Parmesan Cheese
  • 1 cup Shredded Mozzarella Cheese
  • 1 box Lasagna Noodles (13-16 Ounce Box)

Preparation

For the bechamel:
In a medium sized saucepan, melt the butter. Whisk in the flour and cook for just a minute or so. Slowly add the milk and keep whisking. Add the nutmeg, white pepper and broth and whisk. Cook for a few minutes, whisking, until the bechamel has thickened slightly. Set aside to cool. Stir it once in a while so a skin doesn’t form.

For the vegetables:
Chop all of the vegetables uniformly. Mince garlic. Combine half the mixed vegetables on a baking sheet pan. Drizzle with olive oil, salt and pepper. Roast for several minutes at 400 degrees. Stir. Roast for several minutes more until vegetables are soft. You can roast a little longer, if you like them to be slightly carmelized. Repeat with remaining vegetables. Set aside to cool slightly.

Cook lasagna noodles for 5 minutes, until soft. Drain them and then shock in a bowl of ice water, lay on towels to dry.

Spray a 13࡯ baking pan with a little cooking spray. Spoon some bechamel thinly on the bottom of the pan. Start with a layer of noodles, a layer of bechamel, some vegetables, and then a layer of a little parmesan and mozzarella. Repeat layers until you have 6 layers of noodles. On top of the last layer, don’t use any vegetables, just some bechamel and the remaining cheeses. Cover tightly with foil.

At this point, you can refrigerate this for a day if you want. When you are ready to bake, bring to room temperature for an hour and then bake for 50 minutes in a 350 degree oven. Remove foil. Bake for a little longer until top is slightly golden. Let sit for 15 minutes before slicing.


Roasted Vegetable Lasagna

Not your usual lasagna – no meat and no tomato sauce! Roasting the vegetables is easy and adds a great depth of flavor.

Ingredients

  • FOR THE BÉCHAMEL SAUCE:
  • ½ cups Butter
  • ½ cups Flour
  • 4 cups Milk
  • 1 teaspoon Grated Nutmeg
  • ½ teaspoons Ground White Pepper
  • 1 cup Chicken Or Vegetable Broth
  • _____
  • FOR THE VEGGIES:
  • ½ cups Diced Carrots
  • ½ cups Diced Onions
  • ½ cups Diced Zucchini
  • ½ cups Diced Yellow Squash
  • 3 cloves Garlic, Minced
  • 1 cup Chopped Fresh Spinach
  • _____
  • FOR THE ASSEMBLY:
  • 1 cup Grated Parmesan Cheese
  • 1 cup Shredded Mozzarella Cheese
  • 1 box Lasagna Noodles (13-16 Ounce Box)

Preparation

For the bechamel:
In a medium sized saucepan, melt the butter. Whisk in the flour and cook for just a minute or so. Slowly add the milk and keep whisking. Add the nutmeg, white pepper and broth and whisk. Cook for a few minutes, whisking, until the bechamel has thickened slightly. Set aside to cool. Stir it once in a while so a skin doesn’t form.

For the vegetables:
Chop all of the vegetables uniformly. Mince garlic. Combine half the mixed vegetables on a baking sheet pan. Drizzle with olive oil, salt and pepper. Roast for several minutes at 400 degrees. Stir. Roast for several minutes more until vegetables are soft. You can roast a little longer, if you like them to be slightly carmelized. Repeat with remaining vegetables. Set aside to cool slightly.

Cook lasagna noodles for 5 minutes, until soft. Drain them and then shock in a bowl of ice water, lay on towels to dry.

Spray a 13࡯ baking pan with a little cooking spray. Spoon some bechamel thinly on the bottom of the pan. Start with a layer of noodles, a layer of bechamel, some vegetables, and then a layer of a little parmesan and mozzarella. Repeat layers until you have 6 layers of noodles. On top of the last layer, don’t use any vegetables, just some bechamel and the remaining cheeses. Cover tightly with foil.

At this point, you can refrigerate this for a day if you want. When you are ready to bake, bring to room temperature for an hour and then bake for 50 minutes in a 350 degree oven. Remove foil. Bake for a little longer until top is slightly golden. Let sit for 15 minutes before slicing.


Roasted Vegetable Lasagna

Not your usual lasagna – no meat and no tomato sauce! Roasting the vegetables is easy and adds a great depth of flavor.

Ingredients

  • FOR THE BÉCHAMEL SAUCE:
  • ½ cups Butter
  • ½ cups Flour
  • 4 cups Milk
  • 1 teaspoon Grated Nutmeg
  • ½ teaspoons Ground White Pepper
  • 1 cup Chicken Or Vegetable Broth
  • _____
  • FOR THE VEGGIES:
  • ½ cups Diced Carrots
  • ½ cups Diced Onions
  • ½ cups Diced Zucchini
  • ½ cups Diced Yellow Squash
  • 3 cloves Garlic, Minced
  • 1 cup Chopped Fresh Spinach
  • _____
  • FOR THE ASSEMBLY:
  • 1 cup Grated Parmesan Cheese
  • 1 cup Shredded Mozzarella Cheese
  • 1 box Lasagna Noodles (13-16 Ounce Box)

Preparation

For the bechamel:
In a medium sized saucepan, melt the butter. Whisk in the flour and cook for just a minute or so. Slowly add the milk and keep whisking. Add the nutmeg, white pepper and broth and whisk. Cook for a few minutes, whisking, until the bechamel has thickened slightly. Set aside to cool. Stir it once in a while so a skin doesn’t form.

For the vegetables:
Chop all of the vegetables uniformly. Mince garlic. Combine half the mixed vegetables on a baking sheet pan. Drizzle with olive oil, salt and pepper. Roast for several minutes at 400 degrees. Stir. Roast for several minutes more until vegetables are soft. You can roast a little longer, if you like them to be slightly carmelized. Repeat with remaining vegetables. Set aside to cool slightly.

Cook lasagna noodles for 5 minutes, until soft. Drain them and then shock in a bowl of ice water, lay on towels to dry.

Spray a 13࡯ baking pan with a little cooking spray. Spoon some bechamel thinly on the bottom of the pan. Start with a layer of noodles, a layer of bechamel, some vegetables, and then a layer of a little parmesan and mozzarella. Repeat layers until you have 6 layers of noodles. On top of the last layer, don’t use any vegetables, just some bechamel and the remaining cheeses. Cover tightly with foil.

At this point, you can refrigerate this for a day if you want. When you are ready to bake, bring to room temperature for an hour and then bake for 50 minutes in a 350 degree oven. Remove foil. Bake for a little longer until top is slightly golden. Let sit for 15 minutes before slicing.


Roasted Vegetable Lasagna

Not your usual lasagna – no meat and no tomato sauce! Roasting the vegetables is easy and adds a great depth of flavor.

Ingredients

  • FOR THE BÉCHAMEL SAUCE:
  • ½ cups Butter
  • ½ cups Flour
  • 4 cups Milk
  • 1 teaspoon Grated Nutmeg
  • ½ teaspoons Ground White Pepper
  • 1 cup Chicken Or Vegetable Broth
  • _____
  • FOR THE VEGGIES:
  • ½ cups Diced Carrots
  • ½ cups Diced Onions
  • ½ cups Diced Zucchini
  • ½ cups Diced Yellow Squash
  • 3 cloves Garlic, Minced
  • 1 cup Chopped Fresh Spinach
  • _____
  • FOR THE ASSEMBLY:
  • 1 cup Grated Parmesan Cheese
  • 1 cup Shredded Mozzarella Cheese
  • 1 box Lasagna Noodles (13-16 Ounce Box)

Preparation

For the bechamel:
In a medium sized saucepan, melt the butter. Whisk in the flour and cook for just a minute or so. Slowly add the milk and keep whisking. Add the nutmeg, white pepper and broth and whisk. Cook for a few minutes, whisking, until the bechamel has thickened slightly. Set aside to cool. Stir it once in a while so a skin doesn’t form.

For the vegetables:
Chop all of the vegetables uniformly. Mince garlic. Combine half the mixed vegetables on a baking sheet pan. Drizzle with olive oil, salt and pepper. Roast for several minutes at 400 degrees. Stir. Roast for several minutes more until vegetables are soft. You can roast a little longer, if you like them to be slightly carmelized. Repeat with remaining vegetables. Set aside to cool slightly.

Cook lasagna noodles for 5 minutes, until soft. Drain them and then shock in a bowl of ice water, lay on towels to dry.

Spray a 13࡯ baking pan with a little cooking spray. Spoon some bechamel thinly on the bottom of the pan. Start with a layer of noodles, a layer of bechamel, some vegetables, and then a layer of a little parmesan and mozzarella. Repeat layers until you have 6 layers of noodles. On top of the last layer, don’t use any vegetables, just some bechamel and the remaining cheeses. Cover tightly with foil.

At this point, you can refrigerate this for a day if you want. When you are ready to bake, bring to room temperature for an hour and then bake for 50 minutes in a 350 degree oven. Remove foil. Bake for a little longer until top is slightly golden. Let sit for 15 minutes before slicing.



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