tasty tuesday ~ roasted veggie lasagna w/ béchamel sauce

look at that green veggie love...

This week I decided to get a little creative. I actually combined two different Giada recipes and came up with a fantastic roasted veggie lasagna with béchamel sauce. I really liked Mark Bittman's lasagna with béchamel sauce I made a while back. It is lighter than the traditional ricotta cheese layer for lasagna. I thought it would be a nice companion to the roasted veggies and I was right. 

It added depth of flavor and some much needed creaminess. I think I have found my go to veggie lasagna recipe. Yay me! Give it a try and see what you think.

Celebrate the Feast!

Mary

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 This weeks recipe is being shared with Balancing Beauty and Bedlam , Full Plate @ Miz Helen's Country Cottage, Raising Homemakers,  Delicious Dishes, Tempt Your Tummy Tuesday, The King's Court IV, Tuesdays at the Table, 33 Shades of Green as well as Frugality and Crunchiness w/ Christy! Head on over to their blogs and check out other fabulous recipes.

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I think they liked it  :0)

Lasagna w/ Roasted Vegetable & Béchamel Sauce

Recipe adapted from Giada De Laurentiis

Ingredients for:

 Roasted Vegetables:

2 red peppers, cored and cut into 1-inch wide strips

2 zucchini, quartered lengthwise and cut into 1-inch cubes

2 summer squash, quartered lengthwise and cut into 1-inch cubes

4 cremini mushrooms, halved

1 yellow onion, peeled and sliced into 1-inch strips

1 bunch of asparagus, cut into thirds

1/4 cup extra-virgin olive oil

1 teaspoon salt, divided

1 teaspoon freshly ground black pepper, divided

1 tablespoon dried Italian herb mix or herbs de Provence

For Lasagna:

1 box lasagna noodles

3 cups marinara sauce (store bought or homemade)

1 1/2 cup grated mozzarella

1 10 oz bag frozen spinach thawed and wrung dry 

1 1/2 cups frozen peas, thawed

1/4 cup grated Parmesan, plus 1/3 cup for topping

2 tablespoons butter, cut into small pieces

Bechamel Sauce:

1 stick unsalted butter (4 ounces)

1/2 cup and 2 tablespoons all-purpose flour

1 quart whole milk, at room temperature

1/2 cup parmesan

Pinch fresh nutmeg

Sea salt and white pepper

layers of love...

Directions:

Preheat oven to 425 degrees F.

Bechamel sauce:

In a 2 quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Always stirring, gradually add the milk and continue to whisk until the sauce is smooth and creamy. Simmer until it is thick enough to coat the back of a spoon. This will take approximately 10 minutes. Remove from heat and stir in nutmeg, 1/2 cup Parmesan.  Set aside.

Roasted Vegetables:

On a baking sheet, toss the peppers, zucchini, squash, asparagus, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15-20 minutes.

Lasagna:

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.

In a large bowl, toss the roasted vegetables, peas, spinach, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the ingredients are combined.

Pour 1/2 cup marinara sauce into bottom of 9 by 13-inch pan. Place one layer of lasagna noodles.Top with 1/2 roasted vegetables. Pour 1/2 béchamel sauce on top of vegetables followed by 1/2 mozzarella. Repeat. Top noodles with the remaining marinara sauce and Parmesan cheese. Bake until top is golden and cheese melts and the pan bubbles, about 25 minutes.