Vegetable Lasagna with Broccoli and Cauliflower
⏳ Time
40 minutes
🥕 Ingredients
16
🍽️ Servings
6
Description
Vegetable lasagna with broccoli and cauliflower
Ingredients
- Ready-made dry lasagna sheets - 6 pieces
- Carrot - 1 piece
- Tomatoes - 3 pieces
- Vegetable Oil - 6 tablespoons
- Milk - 30 fl oz
- Oregano - ½ teaspoon
- Salt - 2 teaspoons
- Breadcrumbs - 2 tablespoons
- Broccoli - 3.5 oz
- Orange Bell Peppers - 1 piece
- Parsley - 0.7 oz
- Wheat Flour - 4 tablespoons
- Fresh basil leaves - ½ teaspoon
- Nutmeg - 0.1 oz
- Ground Black Pepper - ½ teaspoon
- Cauliflower - 3.5 oz
Step by Step guide
Step 1
Dice the bell pepper, carrot, broccoli florets, and cauliflower into small cubes.
Step 2
Chop the parsley, and dice the tomatoes.
Step 3
In a skillet, heat 2 tablespoons of vegetable oil and sauté the bell pepper, carrot, broccoli, and cauliflower for 10 minutes over low heat, stirring occasionally.
Step 4
Prepare the béchamel sauce. In a heavy-bottomed pot, heat 4 tablespoons of oil over low heat. Add the flour and sauté for two minutes while stirring constantly.
Step 5
Gradually pour in the milk while continuously whisking. Add the spices: basil, oregano, salt, pepper, and nutmeg. Bring to a boil, stirring the sauce constantly. Once the sauce thickens and starts bubbling, remove from heat.
Step 6
In a baking dish, layer the lasagna sheets in the following order: 3 sheets of lasagna, tomatoes, and herbs. I use lasagna sheets that do not need to be pre-cooked. Check the packaging and boil the sheets according to the instructions if necessary.
Step 7
Generously pour half of the béchamel sauce over the layers. Ensure the sauce soaks the edges of the lasagna sheets.
Step 8
Cover with another layer of lasagna sheets and add the prepared vegetables.
Step 9
Pour the remaining sauce over the top.
Step 10
Sprinkle with breadcrumbs. Place in a preheated oven and bake at 356°F for 35-40 minutes.
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