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Veggie Lasagna

Prep Time:20 Minutes
Cook Time:1 Hours

Nutritional Information

Vegetable lasagna doesn’t have to be for vegetarians! This recipe is a crowd pleaser.


  • 2 pounds butternut squash, peeled, halved, seeded, cut crosswise into 1/4-inch-thick slices
  • 1/2 pounds tablespoons olive oil, plus more if needed
  • Kosher salt, freshly ground pepper
  • 1 pounds broccoli , tough stems removed
  • Crushed red pepper flakes, as desired
  • 1/2 pounds fresh mozzarella, coarsely grated
  • 1/2 pound whole-milk ricotta
  • 1/2 cup finely grated Parmesan
  • 1 1/2 teaspoons finely grated lemon zest
  • 1 teaspoon minced fresh sage
  • 1/2 teaspoon minced fresh rosemary
  • Bechamel and Assembly:
  • 2 tablespoons (1/2 stick) unsalted butter
  • 2 tablespoons unbleached all-purpose flour
  • 2 1/2 cups (or more) half-and-half
  • 1/16 teaspoon (or more) freshly grated nutmeg
  • 1/2 bay leaf
  • Kosher salt, freshly ground pepper
  • 1/2 pounds lasagna noodles
  • 3/8 cups finely grated Parmesan


  • 1. Preheat Egg to 400° using indirect heat. Place squash and 3 tablespoons oil in a large bowl; season generously with salt and pepper and toss to evenly coat squash. Transfer to 2 rimmed baking sheets, spreading out in a single layer, overlapping slightly. Roast until tender but not mushy, about 15 minutes. Let cool.
  • 2. Quickly blanch broccoli in a large pot of boiling salted water just until it brightens in color, 1–2 minutes. Drain and shock in cold ice water. Shake out excess water; coarsely chop and transfer to a large bowl. Season with salt, pepper, and red pepper flakes; drizzle with oil and toss to coat.
  • 3. Mix mozzarella and next 5 ingredients in a large bowl; season with salt and pepper.
  • 4. Melt butter in a large heavy saucepan over medium heat. Add flour; stir until slightly thickened (do not allow mixture to turn brown), 2–3 minutes. Increase heat slightly; slowly whisk in 5 cups half-and-half, 1/2-cupful at a time, allowing béchamel to thicken between additions (adding half-and-half gradually will help to prevent lumps from forming). Add 1/8 teaspoon nutmeg and bay leaf.
  • 5. Reduce heat to low and cook, thinning with more half-and-half if too thick, until sauce is a milk shake–like consistency, about 10 minutes longer. Season to taste with salt and pepper. Strain through a fine-mesh sieve into a medium metal bowl. Set bowl over a large saucepan of gently simmering water. Cover and keep warm.
  • 6. (If using fresh pasta, you can skip this step) Cook lasagna noodles in a pot of well-salted boiling water until still quite al dente, 8–9 minutes. Transfer immediately to a large bowl of ice water to cool. Drain; spread out noodles on a kitchen towel or baking sheets lined with parchment paper, placing a kitchen towel or parchment between layers.
  • 7. Ladle about 1/4 cup béchamel into a 13x9x2-inch baking dish; spread evenly over bottom. Line dish with a single layer of noodles, cutting as needed to fit (use large scraps in subsequent layers). Layer 1/3 of squash over. Scatter 1/3 of broccoli over. Dollop 1/3 of ricotta mixture randomly over greens. Drizzle 1/2 cup béchamel evenly over ricotta mixture. Repeat process 2 more times for a total of 3 layers, finishing with a layer of noodles. Spread remaining béchamel over; top with Parmesan
  • 8. Preheat the Egg to 375° using indirect heat. Bake lasagna covered until bubbly and starting to brown around the edges, about 45 minutes. Remove the foil and continue to cook until an internal temperature is 150º. Let rest for 20–30 minutes before serving.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828