Vegetarian Lasagna With Béchamel Sauce

When it comes to classic Italian comfort food, few dishes top the satisfying layers of a well-made lasagna. This vegetarian version, with its creamy béchamel sauce and savory veggie filling, is sure to become a favorite in your household. Whether you’re looking for a hearty meal to feed a crowd or simply craving a cozy weekend dinner, this Vegetarian Lasagna With Béchamel Sauce has you covered. Let’s dive into the recipe and create a dish that’s bound to impress both family and friends.

**Ingredients:**
– 1 box of lasagna noodles
– 2 zucchinis, thinly sliced
– 1 eggplant, thinly sliced
– 1 red bell pepper, chopped
– 1 yellow onion, diced
– 3 cloves of garlic, minced
– 2 cups of shredded mozzarella cheese
– 1 cup of grated Parmesan cheese
– 4 tablespoons of butter
– 4 tablespoons of all-purpose flour
– 4 cups of whole milk
– Salt and pepper to taste
– Olive oil for cooking

**Instructions:**

1. **Prepare the Veggie Filling:**
– Preheat the oven to 375°F (190°C).
– In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, cooking until fragrant.
– Add the chopped bell pepper, zucchini slices, and eggplant slices to the skillet. Sauté until the veggies are tender. Season with salt and pepper to taste. Set aside.

2. **Make the Béchamel Sauce:**
– In a saucepan, melt the butter over medium heat.
– Add the flour, whisking constantly to form a roux. Cook for a few minutes until the mixture turns golden brown.
– Gradually pour in the milk, whisking continuously to avoid lumps. Cook the sauce until it thickens, about 5-7 minutes. Season with salt and pepper.

3. **Assemble the Lasagna:**
– Spread a thin layer of béchamel sauce on the bottom of a baking dish.
– Place a layer of lasagna noodles over the sauce, followed by a portion of the veggie filling and a sprinkle of mozzarella and Parmesan cheese.
– Repeat the layers until all the ingredients are used up, finishing with a generous layer of béchamel sauce on top.

4. **Bake and Enjoy:**
– Cover the baking dish with foil and bake the lasagna in the preheated oven for 30 minutes.
– Remove the foil and bake for an additional 15-20 minutes until the top is golden and bubbly.
– Let the lasagna cool slightly before serving. Garnish with fresh basil or parsley if desired.

This Vegetarian Lasagna With Béchamel Sauce is a delicious twist on the traditional meat-filled version, offering a creamy and flavorful alternative that will delight your taste buds. The combination of sautéed veggies, rich béchamel sauce, and gooey melted cheese creates a perfect harmony of textures and tastes in every bite. Whether you’re a vegetarian or simply looking to switch up your lasagna game, this recipe is a winner. So, gather your ingredients, roll up your sleeves, and get ready to indulge in a warm and comforting dish that is sure to please even the pickiest eaters. Buon appetito!