Good Mood Recipe

Vegetable Lasagna with Bechamel Sauce

Average: 4.9 (20 votes)
(20 votes)
Vegetable Lasagna with Bechamel Sauce

Vegetable lasagna with bechamel sauce - a smart version of the Italian classic - with an extra dose of vitamins. Photo: Beeke Hedder

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Health Score:
94 / 100
20 min.
ready in 1 hr 25 min.
Ready in

Healthy, because

Even smarter

Nutritional values

Green beans have a digestive effect due to their fiber - together with the whole grain lasagna leaves, the vegetable lasagna with bechamel sauce becomes a real satiator. Essential oils from the leek strengthen the intestinal flora and eliminate pathogens.

The vegetable lasagna tastes even better if you leave some Parmesan cheese and sprinkle it over the vegetable lasagna to top it off.

1 serving contains
(Percentage of daily recommendation)
Calorie620 cal.(30 %)
Protein23 g(23 %)
Fat33 g(28 %)
Carbohydrates58 g(39 %)
Sugar added0 g(0 %)
Roughage12.7 g(42 %)
Vitamin A0.8 mg(100 %)
Vitamin D0.3 μg(2 %)
Vitamin E3.8 mg(32 %)
Vitamin K246.1 μg(410 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂0.6 mg(55 %)
Niacin8.2 mg(68 %)
Vitamin B₆0.7 mg(50 %)
Folate230 μg(77 %)
Pantothenic acid1.9 mg(32 %)
Biotin18.2 μg(40 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C69 mg(73 %)
Potassium1,285 mg(32 %)
Calcium460 mg(46 %)
Magnesium170 mg(57 %)
Iron6 mg(40 %)
Iodine40 μg(20 %)
Zinc4.3 mg(54 %)
Saturated fatty acids15.2 g
Uric acid161 mg
Cholesterol54 mg
Complete sugar13 g
Development of this recipe:


5 ozs Green beans
4 ozs Spinach
1 stalk Leeks
5 Tomatoes
2 garlic cloves
4 Tbsps olive oil
2 tsps herbes de Provence
2 ½ ozs butter
2 ¼ ozs Whole wheat flour
16 ozs milk (low fat)
1 ¾ ozs freshly grated Parmesan
20 ozs Whole grain lasagne sheets
How healthy are the main ingredients?
LeekGreen beansParmesanolive oilWhole wheat flourSpinach

Kitchen utensils

1 Casserole dish, 2 Pots, 1 Cutting board, 1 Large knife

Preparation steps


Clean the beans, wash and cut into pieces. Cook in boiling water for 6-8 minutes. Drain, rinse and leave to drain. Meanwhile, clean, wash, drain and coarsely chop spinach. Clean leeks, cut in half lengthwise, wash and cut into rings. Clean, wash and dice tomatoes. Peel and finely chop garlic. Heat oil in a pot. Steam the vegetables in it over medium heat for 7-10 minutes. Season with herbs, salt and pepper. Remove pot from heat.


In a second saucepan, melt 3 Tablespoons of butter over medium heat, add flour and sweat it until light, stirring constantly. Now pour all the milk on top and stir well until smooth, heating slowly until the sauce comes to a gentle simmer. Continue to simmer gently for about 5 minutes.


Stir the Parmesan into the sauce. Pull the pot from the heat.


Brush an ovenproof dish with the remaining butter, line the bottom with lasagna sheets and cover them with half of the vegetables. Now pour some of the sauce over it.


Cover the whole again with pasta sheets and fill them up again with the rest of the vegetables. Finally, cover everything with lasagna sheets and pour the rest of the sauce.


Cook in the preheated oven at 180 °C / 350 °F for about 40 minutes.


Remove and serve immediately hot.