Vegetable Lasagna: History and Origin
Lasagna is a traditional Italian dish that has conquered dinner tables around the world thanks to its delicious combination of pasta layers, sauce, and various fillings. Originally, lasagna was prepared with meat, but over time multiple variations emerged that use ingredients like vegetables or cheeses, adapting to different tastes and lifestyles. In Latin America, lasagna is commonly known as "lasaña" in countries like Mexico, Argentina, and Colombia, although it may also be called "pasticho" in Venezuela and Peru.
In particular, vegetable lasagna is a healthy and delicious alternative that has gained popularity for its nutritional value and mild flavor. This version is not only attractive for those seeking vegetarian dishes, but it also offers the opportunity to incorporate a variety of fresh vegetables and light cheeses, creating a balanced and colorful culinary experience.
How to Prepare Vegetable Lasagna
To prepare this vegetable lasagna, gather the following ingredients: zucchini, yellow squash, fresh mushrooms, garlic, Fleischmann margarine, Italian seasoning, salt, carrot, broccoli florets, flour, white pepper, 1% skim milk, Parmesan cheese, lasagna sheets, low-fat mozzarella cheese, low-fat ricotta cheese, frozen spinach, and fresh parsley.
Sauté zucchini, yellow squash, mushrooms, and garlic until tender in 2 tablespoons of margarine.
Add Italian seasoning and 1/4 teaspoon of salt.
Incorporate carrots and broccoli.
Set aside and let cool.
Melt the remaining margarine in a saucepan.
Add flour, pepper, and the remaining salt.
Cook over medium heat for 5 minutes.
Incorporate the milk and cook until thickened.
Remove from heat and integrate the Parmesan cheese.
Set aside.
Cook the pasta according to the package instructions.
Rinse with cold water and drain.
Grease the lasagna pan.
Place just enough white sauce in the pan to barely cover the bottom.
Place 3 noodles.
Add half of the vegetable mixture over the noodles, placing it in the center of each noodle.
Sprinkle a third of the mozzarella cheese over the vegetable mixture.
Cover with another layer of pasta.
Spread half of the spinach.
Cover with the remaining half of the white sauce.
Repeat the order of layers:
3 noodles, remaining vegetables, the remaining half of the mozzarella.
3 noodles, remaining ricotta, spinach, and white sauce.
Cover with the remaining mozzarella, sprinkle with Parmesan and parsley on top.
Bake for 45 minutes in a preheated oven at 350°F (175°C).
Let rest for 15 minutes before serving.
Serve with a crisp green salad and fresh bread to complement this exquisite vegetable lasagna.
