Vegetable Lasagna, creamy and delicate, double thumbs up!

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Favorite vegetable lasagna. I prepared this lasagna recently for a pot luck party, I got distracted chatting with some friends and by the time I reached the buffet to try the lasagna…there was nothing left! LOL, the best compliment for a home chef is the clean plate of the guests.

The vegetable lasagna got double thumbs up from the kids too as it’s a very creamy and delicate pasta dish. The vegetables are mixed with the homemade BΓ©chamel sauce, that’s the secret of this recipe.

When I prepare the vegetable lasagna I double the ingredients so that I also prepare other two small pyrex that I freeze before baking. It’s a great make ahead recipe too. You can prepare and assemble it the day before and bake the following day.

I used very common year around vegetables: zucchini, leek, carrots. This makes the vegetable lasagna a recipe that you can really prepare in any season. If we are in summer I also like to add some gorgeous heirloom tomatoes in between the layers. For the fall I like to add some butternut squash to the veggie mix for a sweeter tone.

Follow the video for the step by step instructions and check out the full ingredients list in the recipe card here below.

If you are interested in more lasagna recipes, check these links:

Vegetable Lasagna
Ingredients
LASAGNA
  • 4 zucchini
  • 1.2 litres bechamel sauce (see below)
  • 1 leek
  • 1 box lasagna pasta
  • 1/2 cup breadcrumbs
  • 1 cup grated parmesan cheese
  • 10/12 slices provolone cheese
  • 4 tbsp olive oil
  • 1 tsp sea salt
BECHAMEL SAUCE
  • 1 litre milk
  • 100 gr butter
  • 100 gr flour
  • 1/2 tsp sea salt
  • 1/2 tsp nutmeg

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