Mushroom Lasagna with Bechamel Sauce

I have been craving pasta all week long, but was not in the mood to go grocery shopping so I just took what I had and made a vegetable lasagna with Bechamel Sauce. It turned out so good. As the summer time is coming to a close and so are all the fresh vegetables, why not make ahead and freeze. Good idea. I always make 2 lasagna's at once. Eat one and freeze the other.

1 lb. of spinach lasagna
1 lb. of mushrooms, your choice, chopped
1 medium onion, sliced thin
6 slices of bacon
3 tbs. olive oil
salt and pepper
1 medium zucchini, sliced thin
2 1/2 cups of milk
3 tbs. flour
3 tbs. of butter
3 cups of shredded mozzarella

Cook pasta and remove from water. Drizzle olive oil on the lasagnas so they dont stick while waiting to assemble.

In large fry pan heat the oil with bacon. Cook until crispy and remove (crumble bacon after cooling). Add in onions and zucchini. Cook until soft, about 10-15 minutes and then add in mushrooms.

In a different pot, you need to make the Bechamel Sauce. First you need to warm milk in separate sauce pan. Just heat through. Melt butter in pan and add in flour. Stirring constantly to incorporate. Add in milk, a dash of salt and pepper, cheese and the crumbled bacon. Heat through and remove.

Grease a 9x12 baking dish with spray or butter. You can layer any way you wish but I start with a coating of the bechanel sauce first, lasagna noodles and then the vegetable mixer. Fill this to the top and the last layer will be the bechamel sauce. Bake for 45-55 minutes at 350 degrees. Delicious.
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