Autumn vegetable lasagne

    1 hour 35 min

    Use all the best autumn produce in this tasty and rich lasagne, made with leeks, pumpkin, cauliflower and bechamel sauce. Add or replace the vegetables with your preferred ones.

    5 people made this

    Serves: 8 

    • For the vegetables
    • 30g butter
    • 4 fresh sage leaves
    • 2 leeks, thinly sliced
    • 250g fresh pumpkin, peeled and cut in 1cm cubes
    • 1 small cauliflower, cut into florets
    • 240 to 480ml vegetable stock, or as needed
    • salt and pepper, to taste
    • For the bechamel sauce
    • 75g butter
    • 750ml milk
    • 75g plain flour
    • 1 teaspoon salt
    • 1 pinch nutmeg
    • 100g grated Gruyere cheese
    • For the lasagne
    • 500g fresh or dried lasagne sheets (about 12 or 16 sheets)
    • 100g grated Parmesan cheese
    • butter, as needed

    Prep:1hr  ›  Cook:35min  ›  Ready in:1hr35min 

      For the vegetables:

    1. In a saucepan over medium heat melt the butter and cook the sage for a few minutes. Add leeks, pumpkin and cauliflower florets and coat in butter; cook for 5 minutes. Season with salt, pour 240ml of vegetable stock and cook until the vegetables are just tender, about 10 minutes, adding more stock if the mix gets too dry. Season with pepper, remove from heat and set aside.
    2. For the bechamel sauce:

    3. In a saucepan over a medium heat bring the butter and 300ml milk to the boil. Meanwhile, in a blender mix the remaining milk, flour and salt. Add to the saucepan and simmer for 5 minutes, whisking often until it thickens enough to coat the back of a spoon. Remove from heat, season with salt and nutmeg and stir in the grated Gruyere cheese. Set aside.
    4. Preheat the oven 180 C / Gas 4. Grease a 26X20cm baking dish with butter.
    5. For the lasagne

    6. If using fresh lasagne sheets, bring a large saucepan of lightly salted water to the boil and dip each lasagne sheet in the water for 1 minute, or as specified on the packet, then drain and pass quickly under the cold tap to stop cooking. Lay them on a tea towel and pat dry. If using dried, ready to bake lasagne sheets, skip this step.
    7. Spoon a ladle-full of the bechamel sauce over the bottom of the baking dish. Lay some pasta sheets side by side and cover with some white sauce; then add some vegetables and sprinkle with some grated Parmesan cheese.
    8. Continue layering, proceeding the same way and making as many layers as your ingredients allow (about 3 or 4) and finishing with bechamel sauce and a good handful of grated Parmesan cheese on top. Distribute few butter curls on the top.
    9. Bake for 35 minutes or until the pasta is fully cooked and the top is golden brown. Remove from oven, then let stand for 10 minutes covered with an aluminium foil before slicing and serving.

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