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!
Vegetable Lasagna with White Sauce
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):
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In a medium saucepan, heat butter until melted. Add flour and stir until smooth to create a roux.
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Over medium heat, cook until light golden brown, about 6 to 7 minutes.
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Meanwhile, heat milk in separate pan until just about to boil.
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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.
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Season with salt and set aside.
For the Pesto:
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In a food processor, add garlic, basil, 1/4 cup nuts and salt and pepper. Process until basil is minced.
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While machine is running, slowly add olive oil until desired consistency.
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Add in the Parmesan and stir until evenly incorporated.
For the Lasagna:
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Preheat oven to 350 degrees F.
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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.
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Layer the pasta sheets, then a layer of vegetables.
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Add the cheeses, distributing them evenly on the vegetables.
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Drizzle with besciamella sauce and dollop the pesto throughout.
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Lay down another layer of pasta sheets, and repeat the process described above.
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After two layers of vegetables, add the top layer of pasta sheets and spread the besciamella sauce to cover them completely.
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Add the remaining cheese.
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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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Love this — it’s making a second appearance in our house on Boxing Day.
So glad you loved it! And Boxing Day sounds like the boys loved it too!