Vegetable Lasagna with Taleggio Cream Sauce
Category: Pasta
Serves: 6
Ingredients
| Ingredient | Quantity |
|---|---|
| Egg Lasagna Sheets | 250g |
| Zucchini | 200g |
| Carrots | 200g |
| Cherry Tomatoes | 200g |
| Radicchio | 200g |
| Baby Spinach | 100g |
| Garlic | 1 clove |
| Parmigiano Reggiano DOP | To taste |
| Parsley | 1 tablespoon |
| Whole Milk | 500ml |
| Taleggio Cheese | 350g |
| All-Purpose Flour | 30g |
| Butter | 30g |
| Salt | To taste |
Instructions
-
Prepare the Vegetables
Start by washing and prepping the vegetables. Peel and trim the zucchini, then slice them thinly using a mandolin. Peel and slice the carrots into thin rounds. Cut the cherry tomatoes into wedges and slice the radicchio into thin strips. -
-
Cook the Vegetables
In a large skillet, drizzle a little olive oil and add a clove of garlic along with finely chopped parsley. Begin by sautéing the carrots until they begin to soften. After a few minutes, add the zucchini slices and cook for another few minutes. Finally, add the cherry tomato wedges and radicchio. The vegetables should remain firm and slightly crisp, not mushy. Once done, turn off the heat and set the vegetables aside. -
Prepare the Taleggio Cream Sauce
Cut the Taleggio cheese into thin slices. In a saucepan, heat the milk and once warm, add the cheese slices. Stir continuously with a whisk to melt the cheese until you have a smooth, creamy sauce. If needed, whisk in a little flour to thicken the sauce. Add salt to taste. -
Assemble the Lasagna
Preheat your oven to 180°C (350°F). Take a 20×30 cm rectangular baking dish and start by spreading a thin layer of the Taleggio cream sauce on the bottom. Place a layer of lasagna sheets over the sauce. Add a layer of the cooked vegetables, followed by another layer of cream sauce. Repeat this process, alternating layers of lasagna sheets, vegetables, and sauce, until all the ingredients are used up. Finish with a final layer of vegetables on top. -
Finish and Bake
Grate some Parmigiano Reggiano cheese over the top layer of vegetables. Bake the lasagna in the preheated oven for about 25–30 minutes, or until the top is golden and bubbling. -
Serve and Enjoy
Let the lasagna rest for 5–10 minutes before serving. This vegetable lasagna with Taleggio cream sauce is perfect for a comforting meal, full of flavor and texture. Enjoy!
Tips:
- You can substitute the Taleggio with other creamy cheeses like fontina or a mild gorgonzola, but Taleggio gives it a rich, buttery flavor.
- Feel free to adjust the vegetables based on what you have in season, adding mushrooms, bell peppers, or leeks for extra variety.
- To make this dish lighter, you can use whole wheat lasagna sheets or a low-fat cheese alternative.
This hearty, flavorful lasagna brings together tender vegetables with a luscious, creamy sauce, making it an ideal vegetarian dish for a special meal or family gathering.
