Vegetarian Lasagna

Vegetarian Lasagna

Vegetarian Lasagna

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.

Bechamel Sauce

  • 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.

More Feisty Posts:

Rhubarb and Brioche Trifle
Rice Noodle Salad
January Cooking Classes

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3 Responses to “Vegetarian Lasagna”

  1. Shannon Says:
    January 13th, 2012 at 4:11 pm

    Wasn’t hungry.
    Read this post.
    Now starving.
    This lasagna looks mighty delcious, lady!

  2. Lindsey Says:
    January 18th, 2012 at 9:37 am

    This looks amazing! I’ve never used fresh pasta sheets for my lasagna … I’m sure it makes a huge difference? I’ve also never made my own bechamel, but now I’ve got to give it a go. The recipe @B_versus_B posted from your cooking class looks awesome, too. I would love to attend one of your classes when you’re cooking vegetarian. Is there an email list I can join to get the latest updates on local events? Thanks!

  3. Renee Says:
    January 18th, 2012 at 12:09 pm

    Thanks Lindsey! I’ll put you on the email list.

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