- For the vegetables
- 1 head broccoli, sea prated into small florets
- 1 head cauliflower, separated into smaller florets
- 1 Bunch of asparagus, ends removed
- 3 to 4 carrots, peeled and diced
- 2 sweet onions, peeled and chopped
- Large bunch of fresh spinach leaves
- 2 tbsp or so olive oil
- 1 tsp. kosher salt
- For the Bechamel Sauce
- 7 tablespoons salted butter
- 7 tablespoons unbleached all-purpose flour
- 4 cups 2 % milk
- 1 teaspoon kosher salt
- 1 teaspoon Creole seasoning
- 1/2 teaspoon freshly ground nutmeg
- 1 c. freshly grated Parmesan cheese
- Non-stick spray for 9 x 13-inch baking dish
- 1 pound cooked lasagna noodles
We love broccoli. Don’t you? This week the FN Dish has asked bloggers to come up with recipes featuring this wonderfully, versatile ingredient. Always looking for ways to serve hearty meatless dishes, I came up with this recipe last year and it quickly became a family favorite. A simple side salad completes this meal.
Cooking Pasta: Always cook your pasta in salted water and al-dente particularity because your lasagna noodles will continue to cook in the oven.
For the vegetables:
Place your vegetables in your roasting pan, I actually like to use the bottom of my broiler pan. I place all of the vegetables in columns. Drizzle with olive oil and sprinkle with salt. I never mix the vegetables together. Each vegetable cooks at a different time and so separating them allows you to take each of them out when they have completed cooking. The asparagus and onion will the be the first to come out of the oven. The broccoli and cauliflower will be next and the carrots will be last. The natural sugar in the carrots will add such a lovely flavor to your dish.
Be sure to stir the vegetables half way through the roasting process. Do not over cook your vegetables. Your vegetables should be prepared like your pasta-never overcooked, but al dente and remember that your veggies will continue to cook in your lasagna in the oven. Chop the broccoli, cauliflower and asparagus so it will be uniformed with your carrots and onions.
Set the cooked vegetables aside while you make the Bechamel sauce.
To make the Bechamel sauce, melt your butter in a medium saucepan over low heat. Add the flour and stir until the mixture is smooth. Gradually whisk in the milk until smooth and creamy. The mixture will begin to bubble. Be sure the heat is low enough so that it won’t scorch your Bechamel sauce. Once the Bechamel has thickened, remove from the stove and add your salt, Creole seasoning and nutmeg.
Spray a 9 x 13-inch baking pan with a non-stick cooking spray. Place some of the roasted vegetables on the bottom. Spread a layer of spinach leaves. Place a layer of lasagna noodles over top. Spread your Bechamel sauce over the top of your noodles. Sprinkle some of the Parmesan over top. Continue adding vegetables, spinach leaves, noodles, sauce and cheese until all of your ingredients are used. End with a nice layer of Bechamel and sprinkle freshly grated Parmesan cheese on top.
Bake in a 350 F oven covered for 40 minutes. Remove cover and let brown up a bit for an additional 10 minutes. Enjoy with a nice salad!
Tip: Allowing your lasagna to rest before cutting into it is always a good idea!
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