Looking for a comforting and flavorful dish to add to your recipe collection? Look no further than this Harvest Veggie Lasagna with Pumpkin Bechamel! This delicious lasagna is not only easy to make but also perfect for cozy nights in or special occasions.
Why You’ll Love This Recipe?
- Great flavors: The combination of seasonal veggies and creamy pumpkin bechamel sauce creates a rich and savory taste.
- Quick prep time: With simple ingredients and easy-to-follow instructions, you can have this lasagna ready in no time.
- Perfect for meal prep: This dish reheats beautifully, making it a great option for meal planning and leftovers.
Ingredient Notes:
- Lasagna noodles: Provide the structure for the dish.
- Spinach, zucchini, bell pepper, and mushrooms: Add a variety of textures and flavors to the lasagna.
- Ricotta cheese, mozzarella cheese, and pumpkin puree: Create a creamy and cheesy layer with a hint of fall flavor.
- Milk, butter, flour, nutmeg, salt, and pepper: Make the pumpkin bechamel sauce that ties everything together.
Step-by-Step Instructions:
- Preheat your oven to 375°F.
- Cook the lasagna noodles according to package instructions and set aside.
- In a skillet, sauté the spinach, zucchini, bell pepper, and mushrooms until softened. Set aside.
- In a saucepan, melt butter over medium heat. Whisk in flour to create a roux.
- Slowly whisk in milk until smooth. Add pumpkin puree, nutmeg, salt, and pepper.
- Layer lasagna noodles, veggie mixture, ricotta cheese, mozzarella cheese, and pumpkin bechamel in a baking dish.
- Repeat the layers and top with extra cheese.
- Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes until bubbly and golden.
Helpful Tips:
- Use no-boil lasagna noodles for a quicker prep time.
- Feel free to add other seasonal veggies like butternut squash or kale.
- For a meaty version, add cooked ground turkey or sausage to the veggie mixture.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Expert Tips for the Best Results:
- Be sure to season each layer generously for maximum flavor.
- Let the lasagna rest for 10-15 minutes before slicing to allow the layers to set.
- For a crispy top, broil the lasagna for a few minutes at the end of baking.
Serving Suggestions:
Pair this Harvest Veggie Lasagna with a side salad and a glass of red wine for a complete meal. It also goes well with garlic bread or roasted vegetables.
Storage and Reheating Tips:
To store leftovers, cover the lasagna with foil or plastic wrap and refrigerate. Reheat individual portions in the microwave or oven until warmed through.
Frequently Asked Questions:
- Can I freeze this lasagna? Yes, you can freeze the lasagna before or after baking for up to 3 months.
- Can I use store-bought pumpkin puree? Absolutely! Just make sure it’s unsweetened and not pumpkin pie filling.
- Can I make this recipe ahead of time? Yes, assemble the lasagna up to a day ahead and bake when ready to serve.
Conclusion:
Warm up your kitchen and delight your taste buds with this Harvest Veggie Lasagna with Pumpkin Bechamel. Whether you’re hosting a dinner party or craving a cozy night in, this recipe is sure to impress. Give it a try and share your feedback with us!
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Harvest Veggie Lasagna with Pumpkin Bechamel
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hour
- Yield: 6–8 servings 1x
- Category: Main-course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Harvest Veggie Lasagna with Pumpkin Bechamel is a comforting and flavorful twist on a classic dish. Layers of lasagna noodles, spinach, zucchini, bell pepper, mushrooms, ricotta, and mozzarella cheese are topped with a creamy pumpkin bechamel sauce.
Ingredients
Main Ingredients:
- 9 lasagna noodles
- 2 cups spinach, chopped
- 1 zucchini, sliced
- 1 bell pepper, diced
- 1 cup mushrooms, sliced
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1 cup pumpkin puree
Bechamel Sauce:
- 1 cup milk
- 2 tablespoons butter
- 2 tablespoons flour
- 1 teaspoon nutmeg
- Salt and pepper to taste
Instructions
- Cook the lasagna noodles: Boil a large pot of water, add the lasagna noodles, and cook until al dente. Drain and set aside.
- Prepare the vegetables: In a skillet, sauté the spinach, zucchini, bell pepper, and mushrooms until tender. Set aside.
- Make the pumpkin bechamel: In a saucepan, melt butter, stir in flour, add milk, pumpkin puree, nutmeg, salt, and pepper. Cook until thickened.
- Assemble the lasagna: Layer lasagna noodles, vegetables, ricotta, mozzarella, and pumpkin bechamel sauce in a baking dish. Repeat layers.
- Bake: Cover with foil and bake in a preheated oven until bubbly and golden.
- Serve: Let it cool slightly before slicing and serving.
Notes
- You can add additional vegetables like carrots or kale for extra flavor and nutrition.
- To make it vegan, use dairy-free ricotta and mozzarella cheese alternatives.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 30 mg