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| Whole-Wheat Vegetable Lasagna |
This lasagna uses whole-wheat pasta noodles, but don’t let that intimidate you. Simply boil the whole-wheat lasagna just like you would regular lasagna sheets.
Prep Time: 25 minutes
Baking Time: 20 to 30 minutes
Ingredients (makes 1 pan):
- 10 to 12 sheets whole-wheat lasagna boiled, cooked, and drained
- 450 grams carrots, sliced into rounds
- 450 grams each broccoli and cauliflower florettes
- 450 grams zucchini, sliced
- 1/4 cup olive oil or canola oil
- 1 tablespoon minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- Parmesan cheese and olive oil
For the bechamel sauce:
- 5 tablespoons olive oil
- 5 tablespoons all-purpose flour
- 4 cups skim milk
- salt and pepper to taste
- 1/8 teaspoon nutmeg
- 2 1/4 cups grated Parmesan cheese
Preparation:
1. Boil carrots in water until tender but firm. Drain, then sauté in some olive oil and garlic. Season with salt and pepper, then transfer to a bowl. Do the same for the florettes, then the zucchini. Set aside the 3 veggie bowls.
2. Make the bechamel sauce: Heat olive oil in a saucepan. Add flour and cook for two minutes. Remove pan from heat then pour in milk.
3. Use a wire whisk to smoothen sauce then return to heat and cook until thick.
4. Season with pinch of salt and ground pepper to taste, then nutmeg, and Parmesan cheese. Set aside 1/2 cup and divide the rest equally among the bowls of sautéed vegetables. Adjust seasoning as needed.
5. Spread some béchamel sauce on the bottom of a buttered glass baking dish and set down a layer of lasagna. Then alternately layer with veggie-sauce mixtures and pasta, ending with the zucchini-béchamel mixture. Spread remaining bechamel sauce over the zucchini. Sprinkle with Parmesan cheese and drizzle with olive oil.
6. Bake in a preheated 350°F oven for 20 to 30 minutes. Allow to settle for 10 minutes before serving.
2. Make the bechamel sauce: Heat olive oil in a saucepan. Add flour and cook for two minutes. Remove pan from heat then pour in milk.
3. Use a wire whisk to smoothen sauce then return to heat and cook until thick.
4. Season with pinch of salt and ground pepper to taste, then nutmeg, and Parmesan cheese. Set aside 1/2 cup and divide the rest equally among the bowls of sautéed vegetables. Adjust seasoning as needed.
5. Spread some béchamel sauce on the bottom of a buttered glass baking dish and set down a layer of lasagna. Then alternately layer with veggie-sauce mixtures and pasta, ending with the zucchini-béchamel mixture. Spread remaining bechamel sauce over the zucchini. Sprinkle with Parmesan cheese and drizzle with olive oil.
6. Bake in a preheated 350°F oven for 20 to 30 minutes. Allow to settle for 10 minutes before serving.
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