Bechamel Lasagna Recipe Vegetarian Made Easy and Delicious

Lasagna is a timeless comfort food classic that many adore, but making a vegetarian version with a rich, creamy béchamel sauce takes it to a whole new level of deliciousness. This béchamel lasagna recipe vegetarian combines layers of tender pasta sheets, vibrant vegetables, and a luscious white sauce that melts in your mouth.

Whether you’re a dedicated vegetarian, looking to reduce meat consumption, or simply craving a hearty, homemade meal, this recipe is sure to satisfy.

Unlike traditional tomato-heavy lasagnas, the béchamel sauce adds a velvety texture and subtle buttery flavor that perfectly complements the fresh veggies and cheese. It’s indulgent without being heavy, making it an ideal dish for family dinners, special occasions, or meal prepping.

Plus, it’s surprisingly easy to assemble and bake, even if you’re new to cooking. Get ready to impress your taste buds and anyone lucky enough to share this lasagna with you!

Why You’ll Love This Recipe

This vegetarian béchamel lasagna stands out because it features a silky, homemade white sauce that binds the layers beautifully without the need for heavy tomato sauces. It’s packed with nutritious vegetables like spinach, mushrooms, and zucchini, offering a colorful and wholesome meal.

Here are some reasons you’ll adore this recipe:

• Rich and creamy béchamel sauce: Made from scratch with butter, flour, and milk for that authentic taste.
• Vegetable-packed layers: Fresh, sautéed vegetables add texture, flavor, and nutrients.
• Customizable: Easily swap veggies or add plant-based cheeses for dietary preferences.
• Comfort food classic: Perfect for cozy nights or entertaining guests.
• Make-ahead friendly: Assemble in advance and bake when ready.

Ingredients

• Lasagna sheets: 12 sheets, no-boil or pre-cooked
• Butter: 6 tablespoons
• All-purpose flour: 6 tablespoons
• Whole milk: 4 cups, warmed
• Nutmeg: 1/4 teaspoon, freshly grated
• Salt: 1 teaspoon
• Black pepper: 1/2 teaspoon, freshly ground
• Olive oil: 2 tablespoons
• Garlic cloves: 3, minced
• Yellow onion: 1 medium, diced
• Mushrooms: 2 cups, sliced (button or cremini)
• Zucchini: 1 large, thinly sliced
• Fresh spinach: 4 cups, roughly chopped
• Ricotta cheese: 1 1/2 cups
• Mozzarella cheese: 2 cups, shredded
• Parmesan cheese: 1/2 cup, grated
• Fresh basil: 1/4 cup, chopped (optional)

Equipment

• Large sauté pan or skillet
• Medium saucepan for béchamel
• Whisk
• Wooden spoon
• 9×13 inch baking dish
• Mixing bowls
• Measuring cups and spoons
• Knife and cutting board

Instructions

1. Prepare the vegetables: Heat olive oil in a large sauté pan over medium heat. Add the diced onion and cook until translucent, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant.
2. Sauté mushrooms and zucchini: Add sliced mushrooms and zucchini to the pan. Cook, stirring occasionally, until the vegetables are soft and any released liquid has evaporated, about 8-10 minutes. Season with a pinch of salt and pepper. Remove from heat and stir in chopped spinach until it wilts slightly. Set aside.
3. Make the béchamel sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour to create a smooth roux. Cook for about 2 minutes, whisking constantly, to remove the raw flour taste.
4. Gradually add milk: Slowly pour the warmed milk into the roux while whisking continuously. Continue whisking until the sauce thickens, about 6-8 minutes. Remove from heat and season with salt, pepper, and freshly grated nutmeg.
5. Preheat your oven: Set to 375°F (190°C).
6. Assemble the lasagna: Spread a thin layer of béchamel sauce at the bottom of your baking dish. Layer 3-4 lasagna sheets on top, followed by a generous layer of the sautéed vegetables. Dollop spoonfuls of ricotta evenly over the veggies, then cover with béchamel sauce and a sprinkle of mozzarella and parmesan.
7. Repeat layers: Continue layering pasta sheets, vegetables, ricotta, béchamel, and shredded cheese until all ingredients are used, finishing with a final layer of béchamel topped with mozzarella and parmesan.
8. Bake: Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes or until the top is golden and bubbly.
9. Rest before serving: Let the lasagna rest for 15 minutes to set, making it easier to cut and serve.
10. Garnish and enjoy: Sprinkle fresh chopped basil on top before serving for a burst of color and flavor.

Tips & Variations

For a lighter béchamel, substitute half the milk with unsweetened almond milk or oat milk.

Try adding other vegetables like roasted red peppers, eggplant, or butternut squash for seasonal twists.

If you prefer a vegan version, use plant-based butter, milk alternatives, and vegan ricotta and mozzarella cheeses.

To speed up the process, prepare the béchamel sauce and sautéed vegetables a day ahead.

Nutrition Facts

Serving Suggestions

This creamy béchamel lasagna pairs wonderfully with a fresh green salad dressed in a light vinaigrette to contrast the richness of the dish. Garlic bread or a crusty artisan loaf is also a fantastic accompaniment to soak up the extra béchamel sauce.

For a beverage pairing, consider a chilled glass of crisp white wine such as Pinot Grigio or Sauvignon Blanc. Non-alcoholic options like sparkling water with lemon or a fresh iced tea complement this meal nicely as well.

Conclusion

This vegetarian béchamel lasagna recipe offers a delightful twist on a beloved classic, infusing it with creamy, cheesy goodness and wholesome vegetables. Its rich béchamel sauce elevates the dish beyond the usual tomato-based lasagna, making it a crowd-pleaser for both vegetarians and meat-eaters alike.

With simple ingredients and straightforward steps, this recipe is accessible for cooks of all skill levels.

Whether you’re preparing a comforting family dinner or looking to impress guests with a luscious, meat-free main course, this lasagna is sure to become a staple in your recipe collection. Don’t forget to try other delicious recipes like the Kosher Lasagna Recipe for another lasagna variation, or explore the Magic Dough Recipe to make your own fresh pasta sheets at home.

For a sweet finish to your meal, the Marzipan Challah Recipe is a perfect dessert option.

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