Updated: May 18, 2021
I had all of these beautiful vegetables in the refrigerator. I wanted to make a vegetation dish. I decided on a lasagna. Lasagnas are a great opportunity to use a variety of vegetables and they freeze well. I served this lasagna with grilled endive and radicchio salad, accompanied by a side of Green Dressing.
4-5 squash sliced lengthwise
4 carrots, Steamed and cut diagonally
1 (15 ounces) can Cannelloni Beans
1 (13.4 ounces) can Garbanzo Beans
2 tablespoons parsley
1 small red onion cubed
1 clove garlic
2-3 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
Ingredients For Roux:
6 tablespoons butter
6 tablespoons all- purpose flour
1 1/2cup coconut milk
A dash of nutmeg
Yield: serving for 6
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Preheat oven to 350°F.
Make the roux: In a saucepan, melt the butter. Add the flour, and mix well. Take the mixture off the heat and whisk in the coconut milk. Return to low heat, and mix to combine. You want a thick, creamy sauce. Add a dash of nutmeg. Set aside.
Make the bean filling: in the bowl of the food processor, add both beans. Process a little. Add the parsley, onion and garlic clove. Add enough olive oil to have the mixture come together. Add salt and pepper and mix well.
Assemble the lasagna: In a casserole dish ( mine is 9X12), start with a layer of the sliced squash and the zucchini. Place enough to cover the bottom. Top with some of the carrots . Next, add the bean mixture. Top with half of the roux. Repeat the layers: squash, carrots and the rest of the bean mixture. Finish with a layer of squash.
Spread the remainder of the roux over the squash.
Cover loosely with foil, and place in the oven to bake for 1 hour.
Remove the foil. Top with mozzarella, and return to the oven to brown the top approximately 30min.