- Yield: 12
- Prep Time: 2h 00 min
- Cook Time: 30 minutes
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.
- 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
- Wash the zucchini, cut in slices and roast in a pan with olive oil, salt and pepper. Set aside
- 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.
- Clean the mushrooms, slice and sautee in olive oil, salt, and pepper. Set aside
- 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.
- Melt the butter over medium high heat.
- When melted, add the grated garlic and flour and roast for about 1 minute to get rid of the flour taste.
- Add vermouth and milk and cook until it thickens.
- Season with salt, pepper, and nutmeg.
- 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
- Add a little bit of the bechamel into the oven proof dish.
- Layer lasanga sheets, veggies, and bechamel into the dish until all veggies and the bechamel sauce are used up.
- Sprinkle with grated mozzarella and parmesan and bake at 350° F for 30 minutes.
- Let rest for 15 - 30 minutes before cutting in.