Vegetarian Lasagna with Roasted-Style Vegetables and Béchamel

Ingredients

• 3 tbsp olive oil (Divided for sautéing the vegetables and reheating them in the béchamel)
• 2 yellow onions (Finely diced)
• 2 bell peppers (Diced)
• 2 leeks (Cleaned and sliced)
• 2 zucchini (Diced)
• 1 eggplant (Peeled and finely diced; salt briefly before cooking)
• 4 cloves garlic (Minced)
• 8 oz oyster mushrooms (Cut into small pieces)
• 8 oz baby spinach (Added in batches)
• kosher salt (To taste; used to season the eggplant, vegetables, béchamel, and layers)
• black pepper (To taste)
• 0.5 cup dry white wine (Optional splash; cook down completely)
• 4 tbsp unsalted butter (For the béchamel)
• 4 tbsp all-purpose flour (Equal volume to the butter for the roux)
• 4 cup whole milk (Added gradually to the roux)
• 0.25 tsp ground nutmeg (For the béchamel)
• 1.5 lb fresh lasagna sheets (Briefly boil for no more than 1½ minutes, then shock in cold water)
• 3 cup tomato sauce (Use your favorite tomato sauce)
• 2 cup cottage cheese or ricotta (The transcript mentions cottage cheese and ricotta as alternatives; spread between layers)
• 1 cup Grana Padano and Romano cheese (House blend, finely grated)
• 3 cup mozzarella cheese (Freshly grated)

Steps

1. 1

   Peel and finely dice the eggplant. Sprinkle it with salt and let it sit briefly while you prepare the other vegetables; this seasons it and draws out some moisture. Dice the onions and peppers, slice the cleaned leeks, dice the zucchini, mince the garlic, and cut the oyster mushrooms into small pieces.

2. 2

   Heat a large heavy-bottomed pot over medium heat and add enough olive oil to coat the bottom. Add the onions first and sauté until they begin to soften, about 4–5 minutes.

3. 3

   Add the diced peppers and season with salt and black pepper. Cook until the peppers begin to soften, about 3 minutes.

4. 4

   Add the leeks and zucchini. Season again with salt and pepper, then cook until the vegetables soften and become fragrant, about 5–7 minutes.

5. 5

   Add the salted diced eggplant and cook until it softens and begins to brown, about 5 minutes.

6. 6

   Add the minced garlic and cook for about 30 seconds, just until fragrant and not browned.

7. 7

   Add the chopped oyster mushrooms, season with another small pinch of salt, and cook until the mushrooms soften and release their moisture, about 4–5 minutes.

8. 8

   Add the baby spinach in batches, stirring each addition until it wilts before adding more. Season once more with salt and pepper.

9. 9

   If using, pour in the dry white wine. Cook until it has reduced and the sharp alcohol smell has disappeared, about 2–3 minutes.

10. 10

    Transfer the cooked vegetable mixture to a strainer set over a bowl. Let it drain for several minutes, reserving the flavorful liquid in the bowl. The vegetables should be moist but not dripping, so the lasagna does not become watery.

11. 11

    Melt the butter in a saucepan over medium heat. When it is almost completely melted, add the flour and whisk or stir continuously to form an even roux.

12. 12

    Cook the roux for 2–3 minutes, stirring frequently, until it smells lightly toasted and turns pale golden. Do not let it burn.

13. 13

    Add the reserved vegetable liquid and stir it into the roux. Gradually pour in the milk while whisking continuously to prevent lumps.

14. 14

    Cook the béchamel, stirring often, until it thickens to a smooth, creamy consistency, about 5–7 minutes. Season with salt, black pepper, and nutmeg, then cook for about 1 minute more.

15. 15

    Bring a large pot of salted water to a boil. Add the fresh lasagna sheets and cook for no more than 1½ minutes, or until barely tender.

16. 16

    Transfer the cooked pasta sheets immediately to cold water to stop the cooking. Drain them and lay them flat on a tray so they do not stick together.

17. 17

    Preheat the oven to 375°F (190°C). Lightly grease a deep baking dish if needed, and trim or cut the lasagna sheets so they fit the dish.

18. 18

    Spread a thin layer of tomato sauce over the bottom of the dish. Add a layer of lasagna sheets, overlapping them slightly if necessary.

19. 19

    Spread béchamel over the pasta, followed by cottage cheese or ricotta, a modest layer of the cooked vegetables, and some of the grated Grana Padano-Romano blend and mozzarella.

20. 20

    Repeat the pasta, tomato sauce, béchamel, cottage cheese or ricotta, vegetables, and cheeses for three more layers. Keep the vegetable layers relatively thin so the finished lasagna holds together.

21. 21

    For the final layer, tuck the pasta corners in neatly. Spread over the remaining béchamel and remaining vegetables, mixing them together if desired, then finish with the remaining cheeses. Keep the top cheese layer moderate because the béchamel provides much of the creamy finish.

22. 22

    Cover the baking dish tightly with foil and bake at 375°F (190°C) for about 20 minutes.

23. 23

    Remove the foil and return the lasagna to the oven for about 20 minutes more, until bubbling around the edges and browned on top.

24. 24

    Let the lasagna rest for 10–15 minutes before cutting. Slice and serve while hot, allowing the layers to settle so each piece holds its shape.

Notes

The transcript does not provide exact quantities, so the amounts are practical estimates for a deep 9-by-13-inch lasagna. The creator uses fresh lasagna sheets, a favorite tomato sauce, béchamel, cottage cheese or ricotta, and a blend of Grana Padano and Romano. Drain the vegetables well to avoid a watery lasagna.

Nutrition per serving

• main
• vegetarian
• Italian
• baked
• pasta
• comfort food
• family-style