Vegetarian Lasagna With a Bechamel Sauce

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 344.0
  • Total Fat: 18.8 g
  • Cholesterol: 30.1 mg
  • Sodium: 441.8 mg
  • Total Carbs: 38.0 g
  • Dietary Fiber: 3.0 g
  • Protein: 18.7 g

View full nutritional breakdown of Vegetarian Lasagna With a Bechamel Sauce calories by ingredient


Another great Vegan Lasagne dish Another great Vegan Lasagne dish
Number of Servings: 12


    For Sauce:
    Butter, unsalted, 4 tbsp
    Flour, whole grain, .15 cup
    Milk, 1%, 2 cup
    Salt, .25 tsp
    Pepper, black, .25 tsp

    For Lasagna:
    Butter, unsalted, 2 tbsp
    Extra Light Olive Oil, 2 tbsp
    Mushrooms, fresh, 2 cup, pieces or slices
    Onions, raw, 2 cup, sliced
    Garlic, 3 tsp
    Salt, .5 tsp
    Pepper, black, .5 tsp
    Oregano, ground, .5 tsp
    Spinach, fresh, 1 package (10 oz)
    Zucchini, 2 cup, sliced
    *Pasta, Lasagna Noodles, 16 oz
    Cottage Cheese, 1% Milkfat, 2 cup (not packed)
    Mozzarella Cheese, part skim milk, 8 oz
    Protein Powder, 6 tbsp


Makes 12 servings

To Make b├ęchamel:.
Heat milk just until small bubbles form around edges.
In a saucepan over moderately low heat melt butter, add flour and whisk mixture over moderately low heat for 2 minutes.
Slowly stir in milk and bring to a simmer, whisking constantly for 5 minutes.
Season with salt and pepper.
To Make filling:.
In a large skillet heat 1 tablespoon each of butter and olive oil over moderate heat .
Add mushrooms, onions, and garlic and cook, stirring occasionally, 10 minutes or until golden brown. Season with salt and pepper.
Preheat oven to 450 degrees.
Brush zucchini with olive oil, then sprinkle with oregano, salt and pepper.
Arrange on oiled baking sheets. Roast 20 minutes, until soft.
Assemble lasagna:.
Reduce oven temperature to 375 degrees F.
In a well-buttered 9x13 square baking dish, spread 1/4 bechamel sauce.
place a layer lasagna noodles.
Spread with another 1/4 b├ęchamel.
Layer on one-third each of onion/mushroom mixture, zucchini slices, mozzarella, then spinach.
Top with 1/4 bechamel, 1/4 cup Parmesan and lasagna noodles.
Repeat layers, finishing with bechamel and Parmesan.
Dot with remaining butter.
Cover loosely with foil and bake 10 minutes.
Uncover and bake 20 minutes more, or until top is golden and filling is bubbling.
Let stand 5-10 minutes before serving.

Number of Servings: 12

Recipe submitted by SparkPeople user MCKS_MOM.