Vegetable With Bechamel Sauce Recipes

VEGETABLE LASAGNA WITH A THICK BECHAMEL SAUCE

Vegetable Lasagna With a Thick Bechamel Sauce image

Make and share this Vegetable Lasagna With a Thick Bechamel Sauce recipe from Food.com.

Provided by 2Bleu

Categories One Dish Meal

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 23

Ingredients

1 cup part-skim ricotta cheese
2 cups part-skim mozzarella cheese, shredded
1/2 cup parmesan cheese, grated
1/2 teaspoon black pepper, to taste
2 tablespoons parsley, chopped
1 medium onion, sliced
4 garlic cloves, minced
1 medium zucchini, shredded
6 ounces mushrooms, sliced thin
1 (14 1/2 ounce) can diced tomatoes
1 (12 ounce) jar roasted peppers, sliced
3 ounces tomato paste
1 tablespoon italian seasoning
1/4 teaspoon crushed red pepper flakes (or curry paste)
1/4 teaspoon salt, to taste
1/4 teaspoon black pepper, to taste
8 tablespoons butter (1 stick)
1/2 cup flour
1 1/2 cups 2% low-fat milk
1/4 cup parmesan cheese, grated
2 eggs, beaten
1 (16 ounce) box lasagna noodles, cooked
10 ounces fresh spinach (optional)

Steps:

Preheat oven to 375°F In a medium bowl, mix cheese layer ingredients together well and set aside.
VEGETABLES: In a large skillet, heat the onion and garlic over medium heat. Sauté until the onions are translucent. Add the zucchini and mushrooms. Saute until the water has evaporated from the zucchini. Add sliced tomatoes, tomato paste and seasonings. Cook to reduce and thicken. Set aside.
BECHAMEL: Melt the butter in a medium saucepan over medium heat. Whisk in the flour slowly until the roux, whisk or stir for about 1-2 minutes.
Add the milk slowly while whisking constantly to avoid lumps. Cook over medium heat for about 5 minutes until the béchamel comes to a medium thickness (soft paste texture) Remove from heat and rest 2 minutes, stirring occasionally, to cool slightly. While whisking, slowly add the eggs a little at a time until incorporated well.
ASSEMBLY: To a 9x13 pan, Spread a thin layer of Bechamel sauce into the bottom of the lasagna pan. Place a layer of cooked lasagna sheets, cut to fit into the pan if necessary. Add a thin layer of cheese mixture, then some spinach, followed with a vegetable layer. Repeat.
Continue layering in this manner until ingredients are used up. Pour the remaining Bechamel sauce over top. Bake for 40-45 minutes or until bubbly. Let stand for 10-15 minutes before slicing.

Nutrition Facts : Calories 430.1, Fat 19.4, SaturatedFat 11.6, Cholesterol 89.9, Sodium 561.3, Carbohydrate 41.2, Fiber 2.6, Sugar 6, Protein 23

VEGETABLE WITH BECHAMEL SAUCE

Vegetable With Bechamel Sauce image

The original recipe calls for the endive so that is what I posted but I have used broccoli, escarole, radicchio, broccoli rabe and fennel with wonderful results. I have found that some veggies like the broccoli and fennel benifit from being blanched for a few minutes b4 using in this dish. Most softer veggies and greens do not need this pre-treatment. Use your best judgment.

Provided by Ilysse

Categories Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

4 heads Belgian endive
2 cups bechamel sauce
1/2 cup parmesan cheese, grated
2 tablespoons butter, approximately
salt and pepper

Steps:

Preheat oven to 365°F.
Clean and trim vegetables and cut into bite size pieces.
Butter the bottom and sides of a baking dish
Layer the vegetable in the dish with half the cheese.
Pour the bechamel over the vegetable to cover.
Top with remaining cheese and season to taste.
Bake for 30-40 minutes or until vegetable is tender and the dish is golden on top.

Nutrition Facts : Calories 192, Fat 10.4, SaturatedFat 6.1, Cholesterol 26.3, Sodium 344.9, Carbohydrate 17.7, Fiber 15.9, Sugar 1.4, Protein 11.3

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