Posted by Renee | Filed under Recipes
I love lasagna. The cheesy, gooey lasagna. But, since being in my meatless faze, I decided to forgo my usual meat version and try a roasted vegetable one.
This was easy enough; fresh pasta sheets, bechamel sauce, roasted vegetables and cheese (lots and lots of cheese!). The mix of vegetables; sweet potato, peppers, onions, mushrooms, broccoli and cauliflower, were simply done in the oven with olive oil and seasoning. The bechamel, a simple white sauce enhanced with bay leaves. Some frozen chopped spinach and a good mound of mozzarella cheese finished the job.
Layer upon layer of sauce, veg, spinach and cheese. Into a 375 oven for 45 minutes and what came out was a heavenly, light lasagna. Try this vegetarian version next time you have a hankering for a cheesy delight.
- 5 tablespoons butter
- 4 tablespoons all-purpose flour
- 4 cups milk
- 2 teaspoons salt
- 2 Bay leaves
In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.
Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Add Bay leaves and cook 10 minutes, stirring constantly, then remove from heat. Season with salt and set aside until ready to use.