Veggie Lasagna
Here is a veggie lasagna option that deliciously satisfies as ‘comfort food’ while swapping almond milk for dairy in the bechamel to make the total mineral content kidney friendly.
Makes
Serving size
Ingredients
BECHAMEL SAUCE INGREDIENTS:
½ cup olive oil
7 tablespoons flour, white all purpose, enriched
4 cups almond milk, unsweetened
¼ teaspoon sea salt
2 garlic cloves
½ teaspoon ground nutmeg
½ teaspoon black pepper, freshly ground
2 teaspoons Italian seasoning, homemade (see Tip)
LASAGNA INGREDIENTS:
Cooking spray
1 ½ tablespoons olive oil and 1 tablespoon, divided
1 garlic clove, minced
½ pounds carrots, peeled and cut into ¼ inch slices (about 1 ½ cups)
1 cup mushrooms, sliced
¼ teaspoon sea salt
1 teaspoon black pepper, freshly ground
¼ cup oregano, fresh
4 cups almond milk bechamel sauce
12-ounces broccolini or broccoli rabe, ends discarded, cut into 2-inch pieces (about 4 cups)
¾ pound lasagna sheets
1 ½ cups ricotta cheese
1 cup fresh low sodium mozzarella cheese, grated
Special Equipment:
9 x 13-inch baking dish
Instructions
BECHAMEL SAUCE DIRECTIONS:
- Heat the oil in a stock pot. Add the flour and toast for 1 minute. Stir constantly with a whisk to eliminate all lumps.
- Add the almond milk gradually, stirring constantly. Add all the seasonings, incorporating thoroughly.
- Simmer and continue to whisk continually until the sauce begins to bubble. Cook for about 2 minutes, until the sauce stops thickening.
LASAGNA DIRECTIONS:
- Preheat the oven to 350°F.
- Spray the lasagna pan with cooking spray.
- Heat 1½ tablespoons of olive oil in a skillet. Add the minced garlic and sauté over medium-low heat for 1 minute.
- Add the carrots and mushrooms and sauté about 10 minutes. Stir occasionally, until the carrots are tender and lightly colored but not mushy.
- Season with the salt, black pepper, fresh oregano and ¾ cup of the bechamel sauce. Set aside.
- Bring 3 quarts of water to a boil in a large pot.
- Cook the broccolini in the boiling water for 2 minutes. Scoop out the broccolini with a sieve.
- Reserve the cooking water for cooking the noodles. Cool the broccolini and chop into ¼ inch pieces.
- Melt 1 tablespoon of the olive oil in a skillet. Add the broccolini and 1 tablespoon of reserved water.
- Cook the broccolini uncovered, stirring occasionally until tender but not mushy, about 3 minutes. Set aside in a separate bowl and mix in another ¾ cup of the bechamel.
- Reheat the broccolini cooking water to a boil and add the lasagna noodles. Cook according to the package instructions. Transfer to a wide bowl of cold water.
- Spread 3 tablespoons of the bechamel sauce across the bottom of the pan. Line the pan with a layer of the lasagna noodles. Cut the noodles as needed so they touch but do not overlap.
- Spread the broccolini and bechamel mixture over the noodles, making sure the noodles are well coated.
- Sprinkle ½ cup of the ricotta cheese over the broccolini mixture. Cover with another layer of noodles and repeat the process, using the carrot mixture and ½ cup ricotta cheese as the second bechamel layer.
- Make a third layer with the noodles and ½ cup ricotta. Top that with a final layer of noodles, coating them with the remaining plain bechamel.
- Sprinkle the top of the lasagna with the mozzarella.
- Bake the lasagna until the top turns golden brown in spots and sauce is bubbling, about 20 minutes. Let it stand for 5 minutes, then cut into squares and serve immediately.
Cooking Tip
Create your own Italian seasoning combining oregano, basil, rosemary, thyme, parsley, chili powder, and garlic powder. Premade seasonings can be high in sodium and when making your own you can play around with the amount of spices to find a seasoning that is unique to your taste buds!
Recipe Contributed by FamilyCook Productions
Your support goes further with AKF
Your donation allows AKF to support people wherever they are in their fight against kidney disease – from prevention through transplant. For more than 50 years, we have fought on all fronts for millions of people impacted by kidney disease.
Donate today to support our work
