Garden Vegetable Lasagna

Tonight’s Recipe

A mushroom-forward vegetable lasagna with tomato sauce and creamy béchamel.

1. 1

   Heat the oven according to the complete lasagna recipe directions.

   Amounts for this step

   1 box regular lasagna noodles

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2. 2

   Prepare the mushroom-heavy vegetable filling and tomato sauce.

   Amounts for this step

   1 batch vegetable filling1½ batches béchamel sauce

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3. 3

   Cook the regular lasagna noodles according to the package directions and drain them well.

   Amounts for this step

   1 box regular lasagna noodles

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4. 4

   Prepare the béchamel by cooking the flour in the fat before slowly whisking in the milk.

   Amounts for this step

   1½ batches béchamel sauce

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5. 5

   Season the vegetable filling, tomato sauce, and béchamel separately before assembling.

   Amounts for this step

   1 batch vegetable filling1½ batches béchamel sauce

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6. 6

   Layer the noodles, vegetable filling, tomato sauce, béchamel, and cheese in a 9-by-13-inch baking dish.

   Amounts for this step

   1 box regular lasagna noodles1 batch vegetable filling1½ batches béchamel sauceAs needed cheese for layering and topping

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7. 7

   Cover and bake until the lasagna is hot throughout.

   Amounts for this step

   1 box regular lasagna noodles

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8. 8

   Uncover near the end of baking so the top can brown.

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9. 9

   Rest for at least 15 minutes before slicing.

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