Here’s a recipe for Homemade Fresh Vegetable Lasagna baked in a pan. It’s packed with layers of fresh vegetables, creamy béchamel, and cheese for a delicious and comforting meal!
Ingredients:
– For the Béchamel Sauce:
– 4 tablespoons butter
– 4 tablespoons all-purpose flour
– 4 cups whole milk
– Pinch of nutmeg
– Salt and pepper to taste
– For the Lasagna:
– 300g (10-12 oz) fresh or dried lasagna sheets
– 2 zucchini (thinly sliced)
– 1 eggplant (thinly sliced)
– 2 carrots (thinly sliced into rounds)
– 200g (7 oz) mushrooms (sliced)
– 1 onion (finely chopped)
– 3 cloves garlic (minced)
– 400g (14 oz) canned diced tomatoes or tomato passata
– 300g (10 oz) mozzarella (shredded or sliced)
– 100g (3.5 oz) grated Parmesan cheese
– Olive oil for cooking
– Fresh basil or parsley for garnish
– Instructions:
1- Prepare the Béchamel Sauce:
– In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 2 minutes until it forms a paste (roux).
– Gradually add the milk while whisking to avoid lumps. Keep stirring until the sauce thickens (about 5-7 minutes).
Season with salt, pepper, and a pinch of nutmeg. Remove from heat and set aside.
2- Cook the Vegetables:
– Heat a little olive oil in a large skillet over medium heat. Add the onions and garlic, cooking until softened and fragrant.
– Add the zucchini, eggplant, carrots, and mushrooms to the skillet. Sauté for about 10-12 minutes until the vegetables are tender. Stir in the diced tomatoes or passata, and season with salt and pepper. Cook for another 5 minutes.
3- Prepare the Lasagna Sheets:
– If using dried lasagna sheets, cook them according to package instructions. If using fresh pasta, there’s no need to pre-cook.
4- Assemble the Lasagna:
– Preheat the oven to 375°F (190°C). Lightly grease a large baking dish or pan with olive oil.
– Spread a thin layer of béchamel sauce on the bottom of the dish. Place a layer of lasagna sheets on top.
– Add a layer of cooked vegetables, a handful of mozzarella, and a sprinkle of Parmesan. Drizzle with a little more béchamel sauce.
– repeat the layers until all ingredients are used, finishing with a layer of pasta topped with béchamel and a generous amount of cheese.
5- Bake the Lasagna:
– Cover the pan with aluminum foil and bake for 25-30 minutes until bubbly.
– Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and crispy.
6- Let it Rest:
– Allow the lasagna to rest for 10 minutes before serving to let the layers set.
– Garnish with fresh basil or parsley.
Tips:
– Add more vegetables: You can include other veggies like spinach, bell peppers, or even broccoli.
– Make it vegan: Swap the béchamel and cheese for vegan alternatives and use egg-free lasagna sheets.
Enjoy your fresh Homemade Vegetable Lasagna! It’s a healthy, delicious dish that works for any occasion.