Vegetable lasagna with broccoli and cauliflower
6 servings
40 minutes
Vegetable lasagna with broccoli and cauliflower is a true gastronomic delight that embodies the best traditions of Italian cuisine. Its history traces back to Italy, where lasagna became a symbol of home comfort and family meals. This version of the dish surprises with its lightness and freshness thanks to crispy broccoli, tender cauliflower, and aromatic bell peppers. The béchamel sauce enriched with nutmeg and fragrant herbs adds softness and depth of flavor to the lasagna. It is perfect for those who prefer healthy eating but do not want to sacrifice rich flavors. The elastic texture of the lasagna combines with creamy sauce and juicy vegetables, creating a harmony of tastes. The dish is great for both everyday dinners and festive gatherings, delighting guests and loved ones.
1
Dice the bell pepper, carrot, broccoli florets, and cauliflower.
- Red sweet pepper: 1 piece
- Carrot: 1 piece
- Broccoli: 100 g
- Cauliflower: 100 g
2
Chop the parsley and dice the tomatoes.
- Parsley: 20 g
- Tomatoes: 3 pieces
3
In a pan, heat 2 tablespoons of vegetable oil and sauté bell pepper, carrot, broccoli, and cauliflower for 10 minutes over low heat, stirring occasionally.
- Vegetable oil: 6 tablespoons
- Red sweet pepper: 1 piece
- Carrot: 1 piece
- Broccoli: 100 g
- Cauliflower: 100 g
4
Prepare béchamel sauce. In a heavy-bottomed pot, heat 4 tablespoons of oil over low heat. Add flour and sauté for two minutes, stirring constantly.
- Vegetable oil: 6 tablespoons
- Wheat flour: 4 tablespoons
5
Pour the milk in a thin stream while constantly whisking. Add spices: basil, oregano, salt, pepper, and nutmeg. Bring to a boil while continuously stirring the sauce. When the sauce thickens and starts bubbling, remove from heat.
- Milk: 900 ml
- Dried basil: 0.5 teaspoon
- Oregano: 0.5 teaspoon
- Salt: 2 teaspoons
- Ground black pepper: 0.5 teaspoon
- Nutmeg: 3 g
6
On the opposite side, layer the lasagna in the following order: 3 sheets of lasagna, tomatoes, greens. I use sheets of lasagna that do not need to be boiled beforehand. Check the packaging and boil the sheets according to the instructions if necessary.
- No-boil lasagne sheets: 6 pieces
- Tomatoes: 3 pieces
- Parsley: 20 g
7
Generously pour half of the béchamel sauce. The sauce should soak the edges of the lasagna sheets.
- Milk: 900 ml
8
Cover with a layer of lasagna sheets, layer the prepared vegetables.
- No-boil lasagne sheets: 6 pieces
- Red sweet pepper: 1 piece
- Carrot: 1 piece
- Broccoli: 100 g
- Cauliflower: 100 g
9
Pour the remaining sauce.
- Milk: 900 ml
10
Sprinkle with breadcrumbs. Place in a preheated oven, bake at 180 degrees for 35-40 minutes.
- Breadcrumbs: 2 tablespoons
