Vegetable Lasagna with Bechamel and Ricotta
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This Vegetable Lasagna with Bechamel and Ricotta is the ultimate vegetarian comfort dish. Layered with tender lasagna sheets, creamy ricotta, and savory vegetables, all wrapped in a rich bechamel sauce, this lasagna is hearty, satisfying, and perfect for gatherings or a cozy night in!
Vegetable Lasagna with Bechamel and Ricotta Recipe
Indulge in the ultimate comfort food with this Vegetable Lasagna with Bechamel and Ricotta. This vegetarian lasagna offers a delightful mix of textures and flavors, featuring layers of tender lasagna sheets, seasoned vegetables, and two creamy, decadent sauces.
The ricotta cheese layer, infused with finely chopped fresh thyme, adds a delicate herbaceous note that perfectly complements the hearty vegetables. Its light, creamy texture enhances every bite, balancing the richness of the bechamel sauce, which is seasoned with a hint of nutmeg for warmth.
Together, these flavors create a dish that is rich, filling, and irresistibly comforting, perfect for cozy family dinners or special occasions! This lasagna is a true celebration of wholesome ingredients and satisfying flavors.
Can I make this lasagna ahead of time?
Yes, you can assemble the lasagna in advance and store it in the fridge for up to 24 hours before baking. Just cover it tightly with plastic wrap or foil, and when you’re ready to bake, allow it to come to room temperature for about 30 minutes before putting it in the oven.
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How to thicken up watery lasagna?
Watery lasagna is often due to excess sauce, thin sauce, wet noodles, inadequate baking time, or insufficient resting time post-cooking. To thicken up watery lasagna, follow these steps:
- Pre-cook vegetables: If using high-moisture veggies like zucchini or mushrooms, slice them thin and sauté to remove excess water.
- Thicken the sauce: Make sure your béchamel and red sauce is thick and creamy before layering it in the lasagna.
- Drain excess liquid: If you notice extra moisture during cooking, carefully drain it from the pan before assembling.
- Let it rest: After baking, allow the lasagna to sit for 10-20 minutes to help absorb any remaining moisture before serving.
Can I make this lasagna gluten-free?
Definitely! You can use gluten-free lasagna sheets in this recipe without any issue. Just be sure to follow the package instructions for the gluten-free noodles, as cooking times can vary or use fresh gluten-free lasagna noodles you can use without pre-cooking.
Can this lasagna be frozen?
Yes, this lasagna freezes well. After baking and cooling, wrap individual slices or the entire lasagna in plastic wrap and foil. Freeze for up to 2 months. To reheat, thaw in the refrigerator overnight and warm in a low-temperature oven.
How to store leftover lasagna
Store: Keep leftovers in an airtight container in the fridge for 2-3 days.
Freeze: Wrap individual portions or the entire lasagna in cling film and foil. Freeze for up to 2-3 months.
Reheat: Thaw in the fridge overnight, then reheat in a 350ºF (175ºC) oven, covered with foil to prevent over-browning.
Make Ahead: You can assemble the lasagna up to a day in advance. Once assembled, cover the dish tightly with cling film and foil, then refrigerate overnight. When ready to bake, allow the lasagna to sit at room temperature for 30 minutes before baking as per the recipe instructions.
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Vegetable Lasagna with Bechamel and Ricotta
Ingredients
- 12 sheets (340g/12oz) fresh or no-boil/oven-ready lasagna noodles, can use gluten-free noodles
Vegetable Mixture
- 1-3 Tbsp extra virgin olive oil, plus extra if needed
- 1 large red onion, peeled and roughly chopped
- 2 large cloves garlic peeled and minced
- 3 large carrots, sliced into rounds
- 2 large zucchinis, trimmed and thinly sliced into rounds
- Half a red bell pepper, roughly chopped
- 2 cups lightly packed fresh baby spinach leaves, roughly chopped, not frozen spinach
- 1 cup frozen peas, no need to thaw
- Salt and pepper, to taste
Ricotta Mixture
- 1 cup (250g) ricotta cheese
- 1 small egg
- 1 1/2 tsp fresh thyme leaves, finely chopped
- Salt and pepper, to taste
Bechamel Sauce
- 140 g unsalted butter, or salted butter
- 10 Tbsp (100g) all-purpose flour
- 4 cups (1 litre) whole milk
- 1/2 tsp ground nutmeg
- Salt and pepper, to taste
- 2 cups frozen grated cheese, cheddar or pizza mix
- 2 Tbsp fresh basil, as garnish, if desired
Instructions
Vegetable Mixture
- Preheat Oven: Preheat the oven to 400ºF (200ºC). Grease a large 9×13 rectangular roasting/lasagna pan and set aside.
- Sauté Onion and Garlic: Heat 1 Tbsp olive oil in a large frying pan over medium-high heat. Add onion and sauté until translucent, then add minced garlic and cook for an additional minute until fragrant.
- Cook Carrots, Zucchini, and Peas: Add sliced carrots and cook for 4 minutes, followed by zucchini, and cook until both are just softened, adding more oil if necessary. Stir in the peas and cook until heated through.
- Add Spinach and Season: Stir in chopped spinach until wilted. Season with salt and pepper. Turn off the heat.
Ricotta Mixture
- Prepare Ricotta Mixture: In a bowl, combine ricotta, egg, salt, pepper, and roughly chopped thyme. Stir until well-mixed, then place in the fridge until ready to use.
Bechamel Sauce
- Melt Butter: In a new medium-large skillet, melt the butter over low heat.
- Add Flour: Once melted, increase heat to medium and whisk in the flour. Cook for 1 minute while whisking.
- Add Milk Gradually: Pour the milk in small increments, whisking continuously to ensure the sauce stays smooth. Each time the mixture starts to thicken, add more milk and keep whisking. Continue this process until all the milk has been incorporated.
- Cook Until Thickened: Once all the milk is added, continue cooking over medium heat, whisking constantly until the sauce thickens, being careful not to let it boil.
- Season: Reduce heat to low, whisk in the nutmeg, and season with salt and pepper to taste.
- Add Cheese: Stir in the shredded cheese until melted and the sauce is smooth. Turn off the heat and set aside.
Assemble
- First Layer: Place one layer of lasagna sheets (4 sheets) in the bottom of the greased pan.
- Spread Ricotta Mixture: Spread half of the ricotta mixture evenly over the lasagna sheets.
- Add Vegetables: Spread half of the vegetable mixture evenly over the ricotta layer.
- Layer White Sauce: Pour one-third of the white sauce over the vegetable layer, spreading it evenly.
- Repeat Layers: Add another layer of lasagna sheets (4 sheets), spread the remaining ricotta mixture, then add the remaining half of the vegetable mixture, followed by the second third of the white sauce.
- Final Layer with Béchamel Sauce: Place the final layer of lasagna sheets and spread the remaining one-third of the béchamel sauce evenly on top. Finish by sprinkling the remaining grated cheese (1 cup/100g) over the sauce.
- Bake: Bake for 40-45 minutes until the top is golden and cripsy and the filling is bubbling.
- Rest: Remove from the oven and let rest uncovered for 5-10 minutes to set. Resting the lasagna will make it thicker and prevent it from being sloppy when served, this step however is optional.
- Garnish and Serve: Garnish with fresh basil if desired. Serve and enjoy!