Vegetable Lasagna Recipe by of 09-03-2012 [Updated on 29-08-2018]
Incipit ... Vegetable lasagna is the first dish I prepared last Sunday to use the resulting vegetables from the baby's broth, this time a first course came out that I will repeat very soon to the delight of my husband who while hating boiled vegetables (now we have added pumpkin too), he is starting to appreciate them in the countless variations in which I am offering them to him;) This recipe of white lasagna with vegetables prepared with what I had in the fridge at the moment, come into my personal cookbook as one of the best lasagna I have prepared so far :) Have a nice weekend my friends and if you are looking for an idea for a special lunch, this recipe is for you.
How to make Lasagna with vegetables
Clean the vegetables, cut them into cubes and sauté them in a pan with a drizzle of oil in which you have browned a clove of garlic. Add a glass of water, add salt and pepper, cover with a lid and cook for about 30 minutes Alternatively, if you have boiled vegetables, simply sauté them in a pan with a drizzle of oil and a clove of garlic for a few minutes, adjusting at the end with salt and pepper
Blanch the lasagna sheets in salted water with a drizzle of oil. Cook the sheets for a minute then lift them with a foam and let them dry on a cloth.
Grease a baking tray and cover the bottom with a layer of bechamel. Cover with a first layer of lasagna overlapping the edges
Spread a thin layer of béchamel then add some of the vegetables
Cover with the raw ham cut into strips and the mozzarella cut into cubes
Cover with the pastry and then again a ladle of bechamel, one of vegetables, then ham and mozzarella.
Continue alternating a layer of lasagna and the filling. Finally cover with the layer of lasagna, bechamel and sprinkle with Parmesan.
Place in the oven and bake at 180 degrees for about 30 minutes or until the surface of the lasagna is browned.
Allow the white baked lasagna with vegetables to cool before cutting into slices and serving.