13 Apr 2017

Vegetable Lasagna With Bechamel Sauce


Vegetable Lasagna With A Thick Bechamel Sauce:

This is one of mouthwatering recipe.Vegetable Lasagna With Bechamel Sauce is a perfect winter dish for your guests and family.

Ingredients

  • 3 cups cubed peeled butternut squash
  • 1 cup plus 1 tablespoon organic vegetable broth, divided
  • 1 cup fat-free milk
  • 4 garlic cloves
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Dash of ground nutmeg
  • 2 ounces cave-aged Gruyère cheese, shredded (about 1/2 cup)
  • 3 ounces part-skim mozzarella cheese, shredded (about 3/4 cup), divided
  • 1 tablespoon olive oil
  • 1 small onion, chopped (about 3/4 cup)
  • 1 pound sliced mushrooms
  • 1 bunch Swiss chard, trimmed and very thinly sliced (about 5 cups)
  • 3 tablespoons pine nuts, toasted and chopped
  • Cooking spray
  • 6 whole-wheat boiled lasagna noodles
  • 3/4 cup part-skim ricotta cheese
  • 1 ounce finely grated fresh cheese (about 1/4 cup) 

Cooking Directions:

    1. Preheat oven to 375°.
    2. Combine squash, 1 cup broth, milk, and garlic in a medium saucepan; bring to a boil. Reduce heat to medium; simmer until squash is tender (about 20 minutes). Remove from heat.
    3. Place squash mixture in a blender. Add salt, pepper, and nutmeg. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Place blended squash mixture in a bowl; add Gruyère cheese and 5 ounces mozzarella cheese, stirring until cheese melts and mixture is smooth.
    4. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion and mushrooms; cook 7 minutes or until browned and liquid evaporates. Add chard and remaining 1 tablespoon broth. Cover and cook 2 minutes or until chard wilts. Place chard mixture in a fine sieve; drain 5 minutes. Place chard mixture in a bowl. Add pine nuts; toss to combine.
    5. Spread 1/2 cup squash sauce in bottom of a broiler-safe 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Arrange 3 noodles over sauce; top with half of chard mixture. Dollop ricotta cheese on top of chard. Spread half of remaining sauce over top. Arrange 3 noodles over sauce. Top with remaining chard mixture; top with remaining sauce. Sprinkle evenly with remaining 5 ounces mozzarella cheese . Cover with foil coated with cooking spray. Bake at 375° for 35 minutes. Uncover and bake an additional 10 minutes or until bubbly.
    6. Preheat broiler to high. (Keep lasagna in oven.)
    7. Broil lasagna 3 minutes or until cheese is golden brown. Remove from oven; let stand 10 minutes.