Vegetable Lasagna

Hi, over Easter vacation we went to my grandparents house and one of my cousins told me to create a vegetarian lasagna dish for her. I came home and last night I created one from scratch. I was scared because I tried to make lasagna before and it didn't work out. It looks really long but it's simple. I made it in less than an hour. This one was really really good!! Here's how I made it:

Put your oven on 350

1 package of lasagna noodles (to fit a 9x13 lasagna dish)

Bring water to a boil in a medium sauce pan with salt, pepper, and 2 big drizzles of olive oil. Cook until tender. Watch closely, lasagna noodles cook fast. Pull apart once out so the don't stick.

Cream Sauce:
4 cups room temperature whole milk- you have to use whole milk for the thickening
1/2 stick butter (4 tbs.)
2 heaping tbs. all-purpose flour
1 tsp. garlic salt
1 tsp. salt
1 tsp. pepper

On medium heat in a small sauce pan, place the butter in it to lightly soften it. Let it begin to melt and add the flour into it. Stir immediately until smooth and creamy to create a rue. Add the whole milk in. Stir until all the rue is mixed in. Add the spices and let cook until thick and creamy. It will get thick fast so keep and eye on it. Take off heat and set aside.

1 straight neck squash
1 long zucchini
2 cups fresh baby spinach
2 caps of portobello mushrooms
1 red bell pepper
2 tsp. salt
2 tsp. pepper
4 tbs. champagne vinegar or red wine vinegar- preferably champagne vinegar

Wash all your vegetables. Cut the stem of the mushrooms and scrape the scales out of it with a spoon. Thinly cut your zucchini and squash into full moons. Cut the top of your pepper off and remove all the seeds and insides. Cut it in-half and then thinly julienne the slices. In a large saute pan, put 1 tbs. olive oil in the bottom of the pan and let heat on high. Add all the veggies in and add the red wine vinegar or champagne vinegar in to it. Add the salt and pepper. Let cook for 5 minutes or until all veggies are softened. Mix every once in a while. Set aside.

Prepare it:
1 bag 5 italian cheese- shredded
3 basil leafs- fresh

Grease your dish. Spoon a thin layer of sauce in the dish. Add one layer of pasta. Add half the vegetables. Add 1 more layer of sauce, some noodles to cover it, and the rest of the veggies. Add the rest of the cream sauce and spread. Sprinkle the bag of cheese over it. Add the basil leafs on top. Bake for 25 minutes. Enjoy!!


Remi Wolf said…
CC this looks AMAZING! Thank you for taking the time to create this dish for me! I can't wait to get in the kitchen and try my best to make it this weekend.

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