Healthier Vegetable Lasagna with White Sauce Recipe

Sometimes, I get over ambitious at the grocery store.  I mean I think I am way more awesome at eating than I really am.  Like I have trained my kids to eat a ridiculous amount of diverse vegetables without a marathon of whining.  So when my shopping ambition has exceeded my actual ability to consume those vegetables, I add some cheese and noodles so I don’t feel bad about the amount of colorful goodness going to waste in the bottom drawer of my fridge.

Or I make stir fry.

But today, I went with the cheese.  Because cheese is good.  And because I had pesto in my fridge.

This lasagna can be made with just plain white sauce, or stacked with homemade pesto, or a few scoops from a jar of pre-made sauce.   It is a great dish to make in advance and it freezes well too!

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Vegetable Lasagna with White Sauce

Course Main Course, Pasta

Cook Time 45 minutes

Total Time 45 minutes

Author Tammy Blankenship

Ingredients

For the Besciamella (white sauce):

• 5 tablespoons butter
• 4 tablespoons flour
• 3 cups whole or lowfat milk
• 1 teaspoon heaping salt

For the Basil Pesto:

• 1 clove of garlic
• 2 cups fresh basil
• 1/2 cup toasted pine nuts
• Salt and pepper to taste
• 1/2 to 3/4 cup olive oil
• 1/2 cup freshly grated Parmesan or Romano cheese

For the Lasagna:

• 9-12 Lasagna Bolognese pasta sheets amount will vary depending on the size of the noodle, cooked per package directions
• 1 pound Mozzarella cheese grated
• ½ cup freshly grated Parmesan or Romano cheese
• 2-3 pounds of a combination of broccoli julienne-style, spinach, zucchini, squash or carrots sliced very thinly and blanched or steamed until al dente

Instructions

For the Besciamella (white sauce):

1. In a medium saucepan, heat butter until melted. Add flour and stir until smooth to create a roux.

2. Over medium heat, cook until light golden brown, about 6 to 7 minutes.
3. Meanwhile, heat milk in separate pan until just about to boil.
4. Add milk to butter mixture 1 cup at a time, whisking continuously until very smooth and bring to a boil. Cook for 1 minute and remove from heat.
5. Season with salt and set aside.

For the Pesto:

1. In a food processor, add garlic, basil, 1/4 cup nuts and salt and pepper. Process until basil is minced.
2. While machine is running, slowly add olive oil until desired consistency.
3. Add in the Parmesan and stir until evenly incorporated.

For the Lasagna:

1. Preheat oven to 350 degrees F.
2. Prep your vegetables, slicing them thinly and equally to ensure even cooking. Get a 9x13 glass baking pan. Spread a thin layer of besciamella sauce on the bottom of the pan.
3. Layer the pasta sheets, then a layer of vegetables.
4. Add the cheeses, distributing them evenly on the vegetables.
5. Drizzle with besciamella sauce and dollop the pesto throughout.
6. Lay down another layer of pasta sheets, and repeat the process described above.
7. After two layers of vegetables, add the top layer of pasta sheets and spread the besciamella sauce to cover them completely.
8. Add the remaining cheese.
9. Cook for 40-45 minutes, or until the top layer is browning and bubbly.

Recipe Notes

Change it Up:
Instead of or in addition to basil, try using a combination of other herbs that you like (parsley, sage, oregano)
Instead of pine nuts, use some other nut variety - almonds or walnuts work well.
Substitute store-bought alfredo sauce and/or pesto in place of the homemade sauces.

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-Tam | Food Apparel

I'm Tammy and I love to be in the kitchen! I'm married and have three little tagalongs who love to help out with the food prep. My secret foodie dream is to open a bakery. Want to know more about me? Go here for a little Q&A.

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