Vegetable Lasanga

May 11, 2023May 11, 20230 2
Vegetable Lasagna recipe for a healthy dinner option
in Italian

Prep

60 min

Cook

40 min

Ready In

100 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

3 cups all-purpose unbleached wheat flour
2 pinches salt
1 tablespoon vital wheat gluten
5 large eggs , at room temperature
1 cup flour
4 tablespoons butter , cut up
1/3 cup all-purpose flour
salt
pepper
nutmeg , grated
1 pinch cayenne pepper
3 cups milk , cold
splash heavy cream or half-and-half
6 ounces parmigiano-reggiano cheese , rind removed
1/2 cup unsalted butter
8 large garlic cloves , peeled
4 tablespoons olive oil , divided
12 -14 ounces young carrots
1 lb zucchini
1 lb broccoli , crown
1/2 cup water , approximately
shortening , for the pan

Nutrision Information

Servings Per Recipe
8
Calories
390
Sugar
7g
Fat
20g
Lasagna, in general, is a classic Italian dish that has been enjoyed across the globe. An Italian-American twist to this beloved recipe would be the addition of vegetables, which adds a healthy twist to this flavorful dish. This vegetable lasagna recipe has a creaminess in the béchamel sauce that helps bring all the flavors together and provide a satisfying meal for the whole family, any time of year.

Instructions

1.In a large mixing bowl, whisk together the all-purpose flour, salt, and vital wheat gluten.
2.Create a small well in the flour mixture, then add the eggs and mix vigorously with a fork until a shaggy dough forms.
3.Knead the dough on a floured surface for 8-10 minutes, then wrap it in cling wrap and let sit for 30 minutes.
4.Slice the carrots and zucchini into small rounds, and cut the broccoli crown into bite-sized pieces.
5.In a large pot, heat 2 tablespoons of olive oil and 2 tablespoons of butter. Add the garlic and sauté for about 1 minute.
6.Add the water and vegetables, then cover and simmer for 10-15 minutes until the vegetables are tender and the water has evaporated.
7.In a separate pot, make a béchamel sauce by melting the other 2 tablespoons of butter in the pot, then whisking in the flour and cooking for 2-3 minutes.
8.Slowly whisk in the cold milk, while also whisking vigorously to prevent lumps. Add salt, pepper, nutmeg, and cayenne pepper to taste.
9.Preheat the oven to 375°F. Roll out the pasta dough with a pasta machine and cut into lasagna sheets.
10.Grease a 9x12 inch baking dish with shortening.
11.Begin layering the lasagna sheets, then add the vegetables and a layer of béchamel sauce.
12.Repeat the layering pattern with pasta, vegetables, and béchamel sauce until all the ingredients are used up.
13.Top the final layer with grated parmesan cheese.
14.Bake in the preheated oven for 30-40 minutes until the cheese is golden brown and bubbly.

PROS

This vegetable lasagna recipe is a great way to get your daily serving of vegetables.

The creamy béchamel sauce enriches the lasagna, and the dish is great for leftovers.

CONS

Vegetable lasagna can be quite heavy and high in calories.
The preparation time of the lasagna can be quite lengthy, so the recipe requires some patience.

HEALTH & BENEFITS

The vegetables add a much-needed jolt of vitamins, minerals, fiber, and phytonutrients to your diet. The dish is also high in protein thanks to the eggs and wheat gluten used in the pasta dough. The béchamel sauce provides calcium, vitamin D, and healthy fats.

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