Oh my! I just cannot believe I’m giving up this recipe. This super creamy and delicious vegetable lasagna has experienced many taste testers over the years – from annual New Years Eve Dinner to work potluck. It is definitely one of my most frequently requested vegetarian friendly recipes. I would always give a little Ha, Ha when colleagues asked for the recipe in the past.
So quarantine lockdown happened and my heart gave way to let go… So now you have this favorite recipe that both vegetarians and meat lovers will surely devour. The abundance of gooey cheesiness married into this ridiculously creamy béchamel sauce will leave your stomach smiling. And, thrust me, when you get to the instruction that says to let the lasagna rest before cutting, you will most likely skip the step because the amazing aroma will invite you to kick it to the curb. And why not? It’s now your lasagna dish – so do what your beautiful heart says.
You can make a small amount as in this recipe and serve it up as a star side dish or simply make a double recipe that will serve about 6 people depending on the appetite of your guests. Leftovers tastes even better. However you serve this amazing dish, I hope you will enjoy it as much as we do. Happy Cooking!
Try these other favorite recipes:
Stovetop Mac & Grass Fed Ground Beef
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Cheesy Vegetable Lasagna
A super creamy and cheesy vegetable lasagna.
FOR THE VEGETABLES:
- 10 ounces baby bella or cremini mushrooms cleaned and sliced
- 1/2 medium onion peeled and diced/chopped
- 1 tablespoon fresh thyme leaves (1/2 to be used in the vegetables and 1/2 for the sauce)
- 3 cloves garlic crushed (1/2 to be used in the vegetables and 1/2 for the sauce)
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon sea salt (adjust for your diatary requirement)
- 1/2 teaspoon freshly ground black pepper
FOR THE béchamel Sauce:
- 2 1/2 tablespoons butter
- 2 1/2 tablespoons all purpose flour
- 1/4 teaspoon nutmeg
- 2 cups freshly shredded mozzarella cheese (only 1 cup will be used in sauce)
- 1 cup mozzarella cheese chunks
- 1 cup freshly grated parmigiano reggiano cheese
- OPTIONAL: additional salt and pepper to taste
FOR THE THE LASAGNA:
- 6 sheets oven ready lasagna pasta (can use up to 9 sheets)
- 1 – 2 tablespoons olive oil for drizzling
Preheat oven 350 degrees
Cook the mushrooms and onion mixture:
In a saute pan, heat olive oil over medium heat.
Add mushrooms, onions, half of the thyme, half of the garlic, salt, and black pepper.
Mix to combine. Cook 8 to 10 minutes until the mushroom liquid has evaporated.
Turn off the heat and set aside.
Make the Béchamel Sauce: (I usually do this step while the mushrooms are cooking)
In a 4 or 5 quart dutch oven, melt the butter over medium to medium low heat.
Note: I like to slightly brown the butter. The butter can burn easily if the heat is too high.
Slowly whisk in the flour. Cook 1 to 2 minutes.
Note: Be careful not to burn the Roux (this is simply the butter and flour mixture).
Slowly add the milk and heavy cream, whisking consistently.
Bring to a boil. Cook 3 to 5 minutes until sauce starts to thicken.
Add in 1 cup of the shredded mozzarella cheese, the remaining thyme, garlic and the nutmeg. Whisk until the cheese melts completely.
Continue cooking for 3 to 5 minutes over medium to medium low heat. Whisk frequently
Add the spinach. Stir until fully incorporated with the sauce.
Add the mushroom mixture. Stir until fully incorporated.
Turn off the heat.
Assemble the Lasagna:
Butter an 8-inch rectangular baking dish or pan with at least a 2-inch height. Place on a sheet pan.
Spread 1/2 cup of the vegetables béchamel sauce on the bottom of the dish.
Add 2 lasagna sheets over the sauce.
Note: Depending on your bowl, you can use up to 3 sheets of lasagna per layer. Do not overlap the sheets as they will expand during the baking process.
You can use regular lasagna sheets if you prefer – you know, the old fashion ones that needs to be pre-cooked.
Spread 1/2 cup sauce to cover the noodles.
Sprinkle 1/3 of the remaining shredded mozzarella cheese.
Sprinkle 1/3 cup of the parmigiano reggiano cheese.
Sprinkle 1/3 cup of the mozzarella chunks.
Add 2 sheets of lasagna over the cheese.
Continue the layering process of sauce, shredded mozzarella, parmigiano reggiano cheese and chunks of mozzarella cheese.
Note: You should have 3 layers of lasagna sheets.
Drizzle with olive oil.
Bake at 350 degrees for 30 to 35 minutes until nice and bubbly and cheese is lightly brown.
Remove the lasagna from the oven and allow to rest for 20 to 30 minutes before cutting.
Note: The aroma from this delicious tasting lasagna will surely cause you to cut and eat it before the cooling process. And that is quite okay!
Serve it up as a side dish or a meal. Enjoy!
I used this as a side dish – 4 servings.
If using as a meal this size will feed 2 to 3 people.
This recipe can be doubled for a larger group of people.
Cheeses: You can use Parmesan or Pecorino Romano cheese in place of the Parmigiano Reggiano cheese.
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