Creamy and rich in important beneficial nutrients for our body, the white lasagna with vegetables will conquer everyone! They are prepared in a jiffy and will not make you miss the usual lasagna on Sundays. Start preparing them right away and they’ll be ready in just over half an hour!
This meatless first course is a really delicious recipe that you can make in a few simple steps. I love that the bechamel covers the vegetables and is a bit soft, so, as you can see in the test photo, I cook them for 30-32 minutes. In fact, if you continue cooking, you will dry out the bechamel more, giving it that crispy effect that I don’t really like at this point in my life.
White lasagna with vegetables this is how they are made
The White lasagna with vegetables they are very good! Very easy to make, they allow you to solve a meal in a jiffy. In fact, even if it doesn’t contain meat, this dish is a real delicacy that will please even the smallest of the house, who will eat vegetables without having the usual tantrums.
Every mother has written this recipe in her notebook: in fact, as we all know, it is certainly not easy to make children eat vegetables, so when you find a recipe like this that is so successful among young people, mothers keep it well. in mind because it’s worth gold to them!
Dosage for: 6 servings
Made in: Few minutes
Cooking temperature: 180-200 degrees
Time to cook: 30 minutes
- a baking dish
- a knife
- a nonstick skillet
- a pan
- a whisk
- 260 g lasagna sheets
- for filling
- 1 green bell pepper (optional)
- a leek
- 1 eggplant
- 4 courgettes
- 3 carrots
- 1 yellow bell pepper (optional)
- salt and pepper
- a red bell pepper
- extra virgin olive oil
- a bunch of fresh parsley
- for the bechamel
- 90g of butter
- 980 ml semi-skimmed milk
- 90g of flour
- 50g grated Parmesan cheese
White lasagna with vegetables, procedure
Clean the peppers and the leek, wash them and cut them into pieces, which you will collect in a non-stick frying pan. Drizzle with a splash of oil and cook over medium heat for 6-7 minutes, stirring. Add the clean aubergines reduced to pieces and continue cooking for 5 minutes. Now add the courgettes cut into rings after they have been washed and deprived of both ends. Proceed to cook for the time necessary to evaporate the cooking water and season everything with chopped parsley. Season with salt and pepper and let the cooked vegetables cool.
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Meanwhile, in a saucepan, make a flour and butter roux and add the milk. Season everything with grated cheese, nutmeg and salt and continue cooking until you have a béchamel of the desired consistency with which you will dirty the base of a baking dish that you will cover with a layer of lasagna sheets. Add the cooked vegetables that you will cover with the bechamel before hiding everything under a layer of lasagna sheets. Repeat the same operations until all the ingredients are used up and bake at 180-200° for 30 minutes. After the necessary time, if you like, proceed to cook in the oven for another 10 minutes so that there is a more crispy surface.
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