Vegetable Lasagna Bechamel (Low Fat). Oh my! So good. My favorite vegetarian lasagna. You're gonna love this one.
Vegetable Lasagna Bechamel
Vegetable lasagna bechamel takes a little while to make, but it is SO worth it.
July 29 is National Lasagna Day, so what better day than today to make this amazing Low Fat Vegetable Lasagna Bechamel? Making delicious food is one of my favorite things to do. I like it better if I have a table full of people to share it, though. Serve the lasagna with a nice green salad or a Caprese Salad and a good bottle of red or white wine.
So what is Bechamel sauce? It's a basic French sauce, made with butter, flour, milk, and seasonings. And it is divine. Because I'm allergic to one of the proteins in milk, I have to make mine with A2 milk, but it's readily available in grocery stores now.
As much as I love Tomato Red Sauce, this Vegetable Lasagna Bechamel is even better. The vegetable combination is terrific. You'll have to saute them before you add them to the lasagna. Essentially, you make the white sauce (Bechamel), saute the vegetables, make a quick tomato basil sauce, and then layer these with noodles and cheese. The step-by-step recipe is easy to follow.
Moosewood Recipe
The original recipe came from one of the Moosewood cookbooks, Moosewood Restaurant Low Fat Favorites. I have tried a couple of Moosewood's other recipes for lasagna, and every one of them has been amazing. This one has two sauces and less cheese, making it lower in fat than other recipes. Of course, I made a few changes (because that's what I do when I cook). It is excellent.
What You Need
Get yourself a good lasagna pan and a set of terrific knives. You'll also need measuring cups and spoons, a cutting board, and a wire whisk. Buy the best kitchen tools you can afford and they will last a lifetime. Consider getting yourself a pasta maker for even better lasagna.
Low Fat Vegetable Lasagna Bechamel Recipe
Author: Recipe Idea Shop
Ingredients
Bechamel Sauce
- 1 tablespoon olive oil
- 2 tablespoons flour
- 2 ½ cups 1% milk
- ¼ teaspoon nutmeg (freshly ground is best)
- ½ teaspoon Dijon mustard
- salt & pepper to taste
Vegetable Mixture
- 1 tablespoon olive oil
- 4 garlic cloves (minced)
- 8 asparagus spears
- 1 pound sliced button mushrooms
- 3 chopped leeks (white & tender green parts only)
- ½ teaspoon dried thyme
- ½ teaspoon fennel seeds
- 1 cup dry white wine
- 1-½ cups peeled and diced carrots
- 2-½ cups broccoli florets
- 2 cups baby spinach leaves
Tomato Basil Sauce
- 3 cups undrained canned tomatoes (28-ounce can)
- ⅓ cup chopped fresh basil
Noodles & Cheeses
- 8-10 uncooked lasagna noodles
- ½ cup Pecorino Romano or Parmesan cheese (grated)
- ⅓ cup Low-fat mozzarella cheese (grated)
Instructions
Bechamel Sauce
- Warm the oil in a small saucepan and then stir in the flour.
- Whisk in the milk a little at a time.
- Continue to cook, stirring often until the sauce thickens somewhat. It won't be very thick.
- Add the nutmeg, mustard and salt and pepper.
- Remove from heat and set aside.
Vegetables
- In a nonstick skillet warm the remaining oil over medium heat.
- Add the leeks, asparagus, garlic, thyme and fennel and cook for a couple of minutes.
- Add the wine, carrots and broccoli.
- Cover and cook for about 5 minutes.
- Add the mushrooms and spinach and cook for a couple more minutes.
- Set aside.
Tomato Basil Sauce
- Pour the canned tomatoes and juice into a bowl.
- Add the fresh basil, stir and set aside.
- Heat the oven to 350F degrees.
- Spray a light coating of cooking oil in a lasagna pan or a deep 8 x 12-inch pan.
To Assemble the Lasagna
- Layer half the tomato-basil mixture in the bottom of the pan, top with a single layer of noodles.
- Layer on half the vegetables, one cup of the bechamel sauce, ¼ cup of the Parmesan, and 2 tablespoons of the grated mozzarella.
- Top with the rest of the vegetables, the remaining bechamel sauce, and a second layer of noodles.
- Add the rest of the tomato basil sauce, and sprinkle the top with the remaining cheeses.
- Cover and bake for 50 minutes.
- Uncover and bake for an additional 15 minutes.
- Allow the lasagna to rest for 10 minutes before serving.
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Kathy acquired the blog, Recipe Idea Shop in 2024. She was raised on a farm in Arkansas where having a big garden and good food to eat was the norm. She shares recipes for homemade comfort food and new trending dishes.
Kathy began her blogging journey in 2011 when she founded PetticoatJunktion.com, a home décor blog focused on repurposing and upcycling furniture, and thrift store finds.