Traditional lasagna is one of my favorite meals to cook, so of course I wanted to make a veggie version during my personal Meatless March challenge (no meat for 31 days). This is a great way to clear out the produce that you've been holding on to and not sure what to make with because it's still tasty no matter what combination of veggies you use. While I used a bit of dairy, you can use vegan substitutes to make this. Measurements are not super important here except for when making the bechamel sauce, so please follow your heart on what you feel is the right amount. I made a small loaf pan with this exact recipe.
Creamy Veggie Lasagna (feeds 2-4)
Ingredients:
zucchini
red and yellow bell peppers
carrot
white mushrooms
yellow onion
minced garlic or garlic paste
chicken or vegetable bouillon
salt, pepper, paprika, salt-free herbal blend, parsley
shredded mozzarella
breadcrumbs
lasagna noodles
milk
butter
flour
Notes: I chopped all the veggies and used about 1/2 cup of each then froze the rest in a gallon ziploc bag to make another dish later, which I will share when the time comes.
Recipe
Once all your veggies are chopped, sauté them in a large pan with a few tbs of water. Season to taste with bouillon, garlic, herbal blend, paprika, and pepper. Cover and let continue to cook until they're all soft but not mushy, stirring frequently then returning the lid. You may need to add 1-2 tbs of water a couple times. Remove from heat and set aside.
While those are cooking, boil half a box of noodles according to package instructions. (You can use oven-ready noodles if you prefer). Drain, coat in a little bit of butter or oil, and set aside.
Bechamel sauce: make a roux with equal parts butter and flour- I used 3tbs each, stir in 1-2 cups of milk, and let thicken. Once gravy consistency is reached, stir in shredded mozzarella and lightly season with salt, pepper, and herbal blend.
Assembly
Layer in this order:
noodles
bechamel
veggie mix
bechamel
noodles
repeat
finish with noodles then shredded mozzarella on top
Cover pan with foil and bake at 365 F for 20-25mins. In the last 8-10 mins, remove foil, sprinkle breadcrumbs and parsley on top, then return to oven for the remaining cook time.
Let stand a few minutes before cutting and serving. Enjoy!