Ingredients for Mediterranean Veggie Lasagna
- Olive Oil
- Frozen Artichoke Hearts
- Black Olives
- 1 large red onion, chopped
- 2 stalks celery, chopped
- Green Onions
- Zucchini
- Roasted Red Pepper
- Frozen Spinach
- 4 cloves garlic, minced
- Asparagus
- Sun Dried Tomatoes Packed In Oil
- Sweet Basil
- 9-12 lasagna noodles (oven-ready preferred)
- Asiago Cheese
- 1/4 cup (1/2 stick) butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
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How to Make Mediterranean Veggie Lasagna
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large pot over medium-high heat. Add red onion, green onions, garlic, and celery. Sauté until onions are translucent and celery is softened, about 5-7 minutes.
- Add crushed tomatoes, zucchini, yellow squash, red bell pepper, mushrooms, chickpeas, and Kalamata olives. Stir to combine.
- Cover and cook for 5 minutes, stirring once. Uncover and cook until vegetables are tender, stirring occasionally, about 10 more minutes.
- Season with salt and pepper to taste.
- In a separate large saucepan, melt butter over medium heat. Whisk in flour and cook for 2 minutes, whisking constantly.
- Gradually whisk in milk until smooth. Bring to a simmer, whisking frequently, until thickened, about 5 minutes. Remove from heat and season with salt and pepper.
- Spread 1 cup of béchamel sauce in the bottom of a 9x13 inch baking dish.
- Layer 3-4 lasagna noodles over the sauce, overlapping as needed.
- Spread half of the vegetable mixture over the noodles.
- Top with 1 1/2 cups of béchamel sauce and 1/3 of the mozzarella cheese.
- Repeat layers: noodles, remaining vegetables, remaining béchamel sauce, and remaining mozzarella cheese.
- Top with the remaining lasagna noodles and remaining béchamel sauce.
- Cover the lasagna tightly with foil and refrigerate for at least 2 hours (optional, but recommended for best results).
- Bake uncovered on the center rack of the preheated oven for 40-55 minutes, or until bubbly and heated through (if chilled, bake for the longer time).
- Let stand for 10-15 minutes before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
58 g
Sugar
26g
Fat
77g
Carbs
32g
