Whole-Wheat Vegetable Lasagna

This lasagna uses whole-wheat pasta noodles, but don’t let that intimidate you. Simply boil the whole-wheat lasagna just like you would regular lasagna sheets.

Makes 1 pan  Prep Time 25 minutes  Baking Time 20 to 30 minutes

10 to 12 sheets whole-wheat lasagna boiled, cooked, and drained
450 grams carrots, sliced into rounds
450 grams each broccoli and cauliflower florettes
450 grams zucchini, sliced
1/4 cup olive oil or canola oil
1 tablespoon minced garlic
1/2 teaspoon salt
1/4 teaspoon ground pepper
Parmesan cheese and olive oil

For the bechamel sauce
5 tablespoons olive oil
5 tablespoons all-purpose flour
4 cups skim milk
salt and pepper to taste
1/8 teaspoon nutmeg
2 1/4 cups grated Parmesan cheese

1  Boil carrots in water until tender but firm. Drain, then sauté in some olive oil and garlic. Season with salt and pepper, then transfer to a bowl. Do the same for the florettes, then the zucchini. Set aside the 3 veggie bowls.

2  Make the bechamel sauce: Heat olive oil in a saucepan. Add flour and cook for two minutes. Remove pan from heat then pour in milk.

3  Use a wire whisk to smoothen sauce then return to heat and cook until thick.

4  Season with pinch of salt and ground pepper to taste, then nutmeg, and Parmesan cheese. Set aside 1/2 cup and divide the rest equally among the bowls of sautéed vegetables. Adjust seasoning as needed.

5  Spread some béchamel sauce on the bottom of a buttered glass baking dish and set down a layer of lasagna. Then alternately layer with veggie-sauce mixtures and pasta, ending with the zucchini-béchamel mixture. Spread remaining bechamel sauce over the zucchini. Sprinkle with Parmesan cheese and drizzle with olive oil.

6  Bake in a preheated 350°F oven for 20 to 30 minutes. Allow to settle for 10 minutes before serving.

Photography by Patrick Martires | Styling by Sharlene Tan

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