Bechamel Sauce Lasagna with Vegtables

The rich history of Bechamel Sauce Lasagna, with influences from both Northern Italian and French culinary traditions, has created a delicious, silky vegetable sauce lasagna.

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The culinary influence originated in Northern Italy, where it was heavily influenced by French cuisine, particularly in court and aristocratic cooking. This is why French sauces, like béchamel, became integrated into regional Italian cuisine.

As the Royals traveled, so did the cooks at times. The meals probably did not change that much, but influenced the cooks to blend the two cuisines to combine unity among the Kings. Keep in mind that most royals were related somehow in Europe, which would be the reason for regular visits to see family in the summer.

Historically, people cooked with what they had, and Northern Italy had cows, milk, butter, and wheat, so cooks naturally made creamy white sauce and layered, refined dishes.

The sauce itself likely evolved from earlier cream-and-flour sauces, but his name became attached to the refined version.  Now let's get started with this historical dish!

Ingredients for Bécamel Sauce Lasagna

Béchamel Sauce

• 4 tablespoon unsalted butter
• 4 tablespoon all-purpose flour
• 3 cups whole milk, warm
• Pinch of nutmeg
• Salt and white or black pepper, to taste

​Ricotta Mixture

• 1 cup ricotta cheese 
• 1 egg
• garlic mix

Vegetables

• eggs
• 3–4 medium zucchini, thinly sliced lengthwise
• 1 tablespoon olive oil
• Salt and black pepper, to taste
• 1 cup spinach
• ½ cup shredded carrots

Lasagna Assembly

• 9 lasagna noodles (oven-ready or cooked)
• 1½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 clove garlic, minced (optional)
• Fresh basil or parsley, for garnish

How to Make the Bécamel Sauce Lasagna

Prepare the Zucchini

• Preheat oven to 375°F (190°C).
• Slice the zucchini, then add olive oil, salt, and pepper.
• Roast on a baking sheet for 10–15 minutes until just tender. Set aside.

Make the Béchamel Sauce

• In a saucepan over medium heat, melt butter.
• Whisk in flour and cook for 1–2 minutes (do not brown).
• Gradually whisk in warm milk until smooth.
• Simmer 5–7 minutes until thickened and coats the back of a wooden spoon.
• Season with nutmeg, salt, and pepper. Stir in garlic if using.

Pasta Sheets

• Follow the package directions to cook the pasta sheets until al dente.

​Ricotta Mixture

• Mix the ricotta cheese with an egg and garlic. Chop the handful of basil and chop half for the mix and the other half to top the lasagna.

Assemble the Lasagna

• Spread a thin layer of béchamel sauce in the bottom of a 9×13-inch pan.
• Layer pasta sheets, zucchini, béchamel, ricotta, mozzarella, and Parmesan.
• Repeat layers of pasta with vegetables, finishing with béchamel, Parmigiano Reggiano, and mozzarella on top.

Bake

• Cover loosely with foil and bake for 30 minutes.
• Remove foil and bake another 10–15 minutes until bubbly and golden brown.

Rest & Serve

• Let rest for 10 minutes before slicing.
• Garnish with fresh herbs and serve warm.

Tips & Variations

• If this is your first time making this dish, make sure you have time because it does take a little bit of time
• Add sautéed mushrooms or spinach for extra flavor
• Use no-boil lasagna sheets to save time
• Swap mozzarella for Gruyère or Fontina for a richer finish

More Pasta Dish Recipes

The creamy béchamel sauce will make the best lasagna recipe that is not a lasagna bolognese with tomato sauce, which I also love! But for Sunday dinners sometimes, I like to make something special that I don't usually eat, and this homemade lasagna takes a little more time.

I love that blending of Italian food with another cusine how we were destined to appreciate each culture's worth and food makes us all friends. Hope you enjoyed our journey into an Italian and French dish. Until next time, my beautiful friends, as my quest for the perfect bite continues. As they say in Italy, Buon appetito!