I know, I know lasagna is viewed as a heavy winter food. So, what am I doing posting a lasagna recipe in the middle of June!? This is not the usual lasagna recipe. First it has a creamy white sauce and second, it’s made with roasted vegetables (squash, tomatoes, onions, zucchini).
If you can’t find the right vegetables, you can easily swap them out for something else. Hence the name ‘farmer’s market lasagna’, it would be great to stop at your local farmer’s market and use whatever you can find there!
Are you a farmer’s market shopper? With all the meal services and Instacart options I bet some people never go to the grocery store! If I’m not working I really try to stop at a farmer’s market because I love knowing that I’m supporting the local farmers! The best thing I ever bought at a farmer’s market were garlic scapes. Have you ever had them? They are the flowering part of the garlic plant and they taste just like regular garlic. Except somehow, they are so much better. If you ever see them at your farmer’s market or grocery store I’d highly recommend picking some up! They stay fresh for a long time and I think you can even freeze them.
I love a recipe with creamy white sauce! Really, the only time I prefer red sauce is on spaghetti. But lasagna and pizza? Give me all the white sauce, please! I couldn’t tell you why, considering spaghetti is basically the same thing as lasagna. But sometimes I think food can be nostalgic. It seems like every week in the summer during elementary school my extended family would have dinner at my grandma & grandpa’s house. Yum, we always had spaghetti (with red sauce), meatballs, hard-boiled eggs, and LOTS of bread and butter. Then after dinner, my cousins and I would all play hide-and-seek. They had the best yard with tons of sneaky hiding spots.
So, grab your favorite produce and make the best vegetable lasagna!
Farmer's Market Lasagna
A vegetable lasagna packed with seasonal vegetables and a creamy white sauce.
- 2 zucchinis, chopped
- 2 pounds butternut squash
- 1 sweet onion, chopped
- 2 tablespoons olive oil
- salt & pepper, to taste
- 1 pint cherry tomatoes
- 1/4 cup basil, chopped
- 2 cloves garlic
- 1 tablespoon olive oil
- 3 1/2 cups vegetable broth
- 5 tablespoons flour
- 1/4 cup whole milk
- salt & pepper, to taste
- a pinch of nutmeg
- 1 1/2 tablespoon mustard
- 1 egg, beaten
- 9 lasagna noodles, cooked
- 1/3 cup Parmesan cheese, grated
- 3/4 cup mozzarella cheese, grated
- 1/4 cup fresh basil
- Prepare the vegetables: preheat oven to 450 degrees. Combine all the vegetables, except the fresh basil. Roast vegetables 30 minutes.
- Make the sauce: Heat a small sauce pan to medium heat. Add 1 tablespoon olive oil. Add broth. When bubbling, add flour, whisking constantly until combined. Stir in milk, salt, pepper, nutmeg, mustard and simmer 4 minutes, stirring constantly. Whisk in egg.
- Assemble lasagna: Place 1/2 cup sauce on bottom of 9 x 13 pan. Layer 3 noodles over sauce. spread half the veggie mixture over noodles. Sprinkle with a third of the mozzarella. Repeat again layering noodles, veggies, cheese, noodles. Pour remaining sauce on top. Top with Parmesan cheese.
- Bake lasagna on 350 degrees for 30 minutes. Until bubbly and cheese is golden brown.
- Sprinkle lasagna with 1/4 cup fresh basil and pepper.
images and text © North Coast Eats
Adapted from Cooking Light