Vegetable Lasagna Béchamel (Low Fat). Oh my! So good. My favorite vegetarian lasagna. You’re gonna love this one.
July 29 is National Lasagna Day, so what better day than today to make this amazing Low Fat Vegetable Lasagna Béchamel?
So what is Béchamel sauce? It’s a basic French sauce, made with butter, flour, milk and seasonings. And it is divine. As much as I love Tomato Red Sauce, this Vegetable Lasagna Béchamel is even better. The vegetable combination is terrific. You’ll have to sauté them before you add them to the lasagna. Essentially, you make the white sauce (Béchamel), sauté 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.
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 was excellent.
Making delicious food is one of my favorite things to do. I like it better if I have people to share it, though—even if it’s later in the week.
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. Serve the lasagna with a nice green salad or a Caprese Salad and a good bottle of red or white wine. Buy the best kitchen tools you can afford and they will last a lifetime. Consider getting yourself a pasta maker for even better lasagna.
Vegetable Lasagna with Béchamel Sauce Recipe
Low Fat Vegetable Lasagna Bechamel Recipe
This Low Fat Vegetable Lasagna Bechamel Recipe takes a bit of time, but it is SO worth it.
- 1 tablespoon olive oil
- 2 tablespoons flour
- 2 1/2 cups 1% milk
- 1/4 teaspoon nutmeg (freshly ground is best)
- 1/2 teaspoon Dijon mustard
- salt & pepper to taste
- 1 tablespoon olive oil
- 4 garlic cloves (minced)
- 8 asparagus spears
- 1 pound sliced button mushrooms
- 3 chopped leeks (white & tender green parts only)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon fennel seeds
- 1 cup dry white wine
- 1-1/2 cups peeled and diced carrots
- 2-1/2 cups broccoli florets
- 2 cups baby spinach leaves
Tomato Basil Sauce
- 3 cups undrained canned tomatoes (28-ounce can)
- 1/3 cup chopped fresh basil
Noodles & Cheeses
- 8-10 uncooked lasagna noodles
- 1/2 cup Pecorino Romano or Parmesan cheese (grated)
- 1/3 cup Low-fat mozzarella cheese (grated)
- 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.
- 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, 1/4 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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Low Fat Vegetarian Lasagna with Béchamel Sauce Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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