Vegetarian Lasagna With Gorgonzola Béchamel

May 10, 2023May 10, 20230 1
A delicious vegetarian lasagna recipe with a creamy and tangy Gorgonzola béchamel sauce
in Pasta

Prep

30 min

Cook

60 min

Ready In

90 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

250 g lasagna sheets
700 g zucchini
1 tbsb butter or 1 margarine
1 onion , chopped
1 tablespoon fresh herb , chopped
1/2 teaspoon salt
pepper , freshly ground
1 tablespoon butter or 1 tablespoon margarine
2 tablespoons flour
4 dl milk
1 dl cream
200 g gorgonzola
nutmeg
pepper
salt

Nutrision Information

Servings Per Recipe
6
Calories
570
Sugar
6g
Fat
33g
This vegetarian lasagna with Gorgonzola béchamel sauce is the perfect dish to satisfy your comfort food cravings. The layers of tender zucchinis and lasagna sheets are smothered in a creamy and tangy Gorgonzola cheese sauce that is sure to become a new favorite. Make this lasagna for a hearty dinner that will impress your family and friends. It's also a great dish to make ahead for easy weeknight dinners or to bring to potluck dinners.

Instructions

1.Preheat oven to 180°C.
2.Cook lasagna sheets in salted boiling water according to instructions on the package. Drain and set aside.
3.Slice zucchinis into thin rounds.
4.Melt 1 tablespoon of butter in a pan over medium heat. Cook onions for 5 minutes or until softened, add herbs and cook for 1 more minute. Add zucchinis and cook until tender. Season with salt and pepper. Set aside.
5.In a saucepan, melt 1 tablespoon of butter over medium heat. Add flour and whisk until smooth. Gradually add in milk and cream while stirring constantly until mixture thickens. Add crumbled gorgonzola and continue to whisk until cheese is melted and smooth. Add nutmeg, salt, and pepper to taste.
6.Spread a layer of béchamel sauce in the bottom of a baking dish. Cover with a layer of lasagna sheets and then a layer of zucchini mixture. Repeat layers until all ingredients are used. Top with remaining béchamel sauce.
7.Bake lasagna in the preheated oven for 30 minutes or until golden brown and bubbly. Let cool for a few minutes before serving.

PROS

This vegetarian lasagna is loaded with delicious flavors and is a fantastic way to get your daily vegetable servings.
The creamy and tangy Gorgonzola béchamel sauce adds a unique twist to this classic comfort food.
It is also a great make-ahead meal that can be reheated for easy leftovers.

CONS

This lasagna can be time-consuming to prepare and assemble.
It is also high in calories and fat due to the cheese and cream.

HEALTH & BENEFITS

This lasagna is packed with nutrients from the zucchinis, including fiber, potassium, and vitamins C and B6. The Gorgonzola cheese adds protein, calcium, and vitamin D. However, this lasagna is high in calories and fat, and should be enjoyed in moderation as part of a balanced diet.

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