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Vegetable Lasagna

Vegetable Lasagna
Vegetable Lasagna
  • Yield: 12
  • Prep Time: 2h 00 min
  • Cook Time: 30 minutes
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Vegetable Lasagna

By Tobias July 7, 2018

I love lasagna. But right now it is way too hot for the classic meat and bechamel version. At least that's my opinion. However, I have been craving lasagna for quite a while now and so I came up with a lighter, summery version: the amazing vegetable lasagna.

In a nutshell, the heavy meat sauce is replaced by a couple of vegetables. In my case I used zucchini, button mushrooms, carrots and peas, and leaks. But feel free to substitute whatever you like best.

The star of the show is the bechamel sauce that got a significant flavor upgrade to help the veggies to shine. Give it a try, you won't regret it.

Ingredients

  • For the Bechamel:
  • Butter - 4 tbsp
  • All-Purpose Flour - 4 tbsp
  • Dry Vermouth - 1 cup
  • Milk - 3 cups
  • Garlic - 1 clove
  • Parmesan - 1 cup
  • Nutmeg - 1/4 tsp
  • Salt and Pepper - to taste
  • For the Vegetables
  • Zucchini - 2 medium sized
  • Leeks - 2
  • Carrots - 1/2 pound
  • Peas - 1/2 cup
  • Italian Parsley - 2 tbsp
  • Button Mushrooms - 1 pound
  • Olive Oil
  • To Assemble
  • No-cook Lasagna Sheets
  • Fresh Mozzarella - 1/2 cup
  • Parmesan - 1/2 cup

Instructions

  1. Wash the zucchini, cut in slices and roast in a pan with olive oil, salt and pepper. Set aside
  2. Wash the leeks thoroughly to get rid of any dirt. Cut into half and then into pieces. Sautee with olive oil, salt and pepper and set aside.
  3. Clean the mushrooms, slice and sautee in olive oil, salt, and pepper. Set aside
  4. Peel the carrots, cut into thin slices. Sautee carrots and peas in olive oil, salt and pepper. When done, add minced parsley and set aside.

Bechamel Sauce

  1. Melt the butter over medium high heat.
  2. When melted, add the grated garlic and flour and roast for about 1 minute to get rid of the flour taste.
  3. Add vermouth and milk and cook until it thickens.
  4. Season with salt, pepper, and nutmeg.
  5. Once the sauce has thickened and the alcohol has cooked off, take off the heat and stir in the grated parmesan cheese.

Assemble the Lasagna

  1. Add a little bit of the bechamel into the oven proof dish.
  2. Layer lasanga sheets, veggies, and bechamel into the dish until all veggies and the bechamel sauce are used up.
  3. Sprinkle with grated mozzarella and parmesan and bake at 350° F for 30 minutes.
  4. Let rest for 15 - 30 minutes before cutting in.

Guten Appetit!</h1

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Dinner, EntréesWith 0 comments July 7, 2018

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Author Tobias

I'm am no longer a German expat living in San Francisco, CA, but I'm still fascinated by food, cooking, and baking. And now that I am back in Germany I'm using my free time to travel all over Europe, connect with friends, and dive deep into the culinary arts.

Because good food brings good people together.

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The Cooking German

Food brings people together! So I'm trying to create and recreate some delicious meals to share with new and old friends, and ignite the passion for food in others.

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