Lasagna with Sautéed Vegetables

Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special diet

Number of servings :

Prep time:

Cooking time:

Type of meal : | Main Courses | Main Courses

Special diet :


Béchamel sauce:
75 ml (⅓ cup) butter
1 garlic clove, chopped
75 ml (⅓ cup) flour
625 ml (2½ cups) milk
125 ml (½ cup) medium Cheddar cheese, grated
Salt and pepper, to taste

Pasta and cheeses:
12 fresh lasagna noodles
180 ml (¾ cup) Mozzarella cheese, grated
150 g (5 oz.) Cacciocavallo cheese, sliced

Grilled vegetables :
75 ml (⅓ cup) extra-virgin olive oil
2 portobello mushrooms, sliced
4 French shallots, quartered
6 garlic cloves, halved and degermed
2 ml (½ tsp.) chili pepper flakes
4 pared artichokes, quartered
8 asparagus spears, in pieces
3 sun-dried tomatoes, chopped
To taste sea salt
12 basil leaves, snipped


  1. Preheat oven to 225°C / 450°F.
  2. In a large pot, cook the fresh pasta for 3 minutes in boiling, salted water. Rinse in cold water, drain, brush with a little oil and set aside on a clean towel.
  3. Prepare the béchamel sauce. Melt butter in a saucepan, then add the chopped garlic and flour. Cook, stirring, over medium heat for a minute or two, then add the milk gradually, whisking constantly. Allow to thicken for 5 minutes, stirring occasionally. Add the Cheddar cheese, stirring until melted. Add salt and pepper. Set aside.
  4. In a frying pan, sauté the sliced mushrooms in oil over high heat for 3 minutes. Remove from pan and set aside.
  5. Add shallots, garlic, pepper flakes, artichokes and asparagus to the pan. Cook as above, remove from pan and reserve.

Assemble the lasagna as follows:

  1. Pour two ladlefuls of béchamel sauce into the bottom of the lasagna pan. Add a layer of pasta and some of the vegetables. Add another layer of pasta, béchamel sauce and Mozzarella cheese. Add a final a final layer of pasta, and cover with more béchamel sauce.
  2. Top with slices of Cacciocavallo cheese, grilled vegetables, finely chopped sun-dried tomatoes and fresh basil.
  3. Bake in middle of the oven for 20 minutes.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:2158