Vegetable Lasagna With Carrot, Broccolini, Mushrooms, Corn and Peas

Who doesn’t like lasagna? It’s one of those comforting dishes that appeals top most people. You can put almost anything you like into the recipe and it still turns out good. I make it in a few different ways, depending on what’s in my fridge when I cook. Sometimes it gets a red, tomato based sauce, other times it’s béchamel type white sauce with cheese, as in this recipe. For me, together with a crisp green salad, it’s all you need for dinner.

Ingredients:

12 lasagna noodles, fresh or dried

3 tablespoons olive oil

1 small onion, chopped

1 garlic clove, minced

2 carrots, diced

3 large mushrooms, chopped

1 bunch Italian broccoli or regular broccoli, chopped fine

1 cup corn

1 cup peas

1 tablespoon thyme

Salt and pepper

White Sauce (Béchamel):

3 tablespoon butter

3 tablespoons flour

3 cups milk

1/2 cup cheese (Parmesan, Gruyer, cheddar etc.)

Directions:

Cook lasagna noodles in a large pot of salted boiling water. Drain and rinse with cold water.

Heat up olive oil in a large skillet. Add onion and cook until softened. Add garlic and cook until fragrant. Add carrots and cook a few minutes until carrots are cooked through and slightly caramelized (browned) in spots. Add mushrooms and a bit of oil if necessary and cook a couple of minutes. Now add the broccoli, corn and peas and stir, adding the herbs and salt and pepper to taste.

When everything is cooked through remove from heat.

To make the Béchamel melt butter in a saucepan, add flour and stir to combine flour with the butter. Let the flour cook about 2 minutes but do not let it brown.  Add the milk, one cup at a time, stirring with a spoon or a whisk to prevent any lumps from forming. Bring the milk to a slow boil, stirring continuously. When sauce is cooked through remove from heat and add the grated cheese, returning to low heat if necessary to melt the cheese.

To assemble spoon some white sauce on the bottom of the lasagna dish, add a layer of noodles, spoon some sauce over the noodles and then spoon the vegetable filling over the sauce. Repeat to create 3 layers of filling, ending with pasta sheets. Pour remaining sauce over top of the pasta and sprinkle with grated mozzarella.  Scatter a few chopped parsley leaves over the cheese.

Bake at 375℉ about 30 minutes. Let sit for a while before serving. Slice into square or rectangle pieces and serve with a green salad.

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