Eat Your Veggies with This Delicious Bechamel Lasagna
Bechamel Vegetable Lasagna
Recipe and photos by Launie Kettler
If there’s anything more decadent than pasta layered with well-seasoned broccoli rabe, zucchini, and onions, and then enveloped in a creamy bechamel sauce – well we can’t think of what that would be.
So rich. So velvety. It’s like a warm hug on the palate.
Feel free to mix up the ingredients with whatever fun things are calling you from the crisper.
Do you have summer squash? Throw that in. Do you have arugula? Sauté up a pan of it and throw it in the mix! Do you have a touch of a sweet tooth? Some carrots would be lovely layered in there. Thinly sliced Brussels sprouts would be a cool addition and a bit of a savory surprise.
Let your imagination – and the creamy bechamel – be your guide for the ultimate lasagna.
Launie Kettler is a food writer and photographer who lives in a suburb of Burlington, VT. She cooks big food in a small kitchen, and her husband and cats are tolerant of the fact that she plays the same Wilco and Son Volt albums over and over while pontificating about the beauty of cumin. Launie is the co-author of The Everything Mediterranean Slow Cooker Cookbook and her recipes have been featured in Where Women Cook, Fresh Magazine, and on Salon. You can follow her adventures on Instagram @teenytinykitchenvt and on her blog at TeenyTinyKitchen.com.