Vegetable lasagna with taleggio cheese cream

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Vegetable lasagna with taleggio cheese cream
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  • Vegetarian
  • Difficulty: Easy
  • Prep time: 20 min
  • Cook time: 25 min
  • Serving: 6

PRESENTATION

Lasagne alle verdure con crema al taleggio is the kind of creamy vegetable lasagna that's perfect for turning any regular weeknight dinner into something, well, special. Originating from Lombardy, it gives the classic Italian lasagna a little twist by swapping out the usual béchamel for this amazing taleggio cheese cream. I mean, it makes everything taste so velvety and melt-in-your-mouth.

And look, instead of just meat or ricotta, you’ve got layers of sautéed veggies—like zucchini, peppers, maybe some eggplant. Super, super tasty. Each forkful is a bright, tender bite. Taleggio, this local cheese from Lombardy, offers a gentle, almost buttery flavor that just works great with the veggies. You still get those golden, crispy edges on top, but now it’s got a twist that's kinda hard to resist if you love Italian food with a bit of an upgrade. Seriously, sfizioso is what they might call this in Italy, meaning hard to resist—pretty much.

Plus, it’s perfect for anyone who loves extra flavor. You're not making a meat sauce or fussing with too many layers, which is great. This easy vegetable lasagna recipe comes together pretty quickly—ideal when you crave homemade comfort food without spending forever in the kitchen.

The moist, cheesy layers give you that cozy, rich feeling, while the veggies keep things lighter and more colorful. Even if you’ve tried other lasagna varieties, this lasagna with taleggio cheese totally stands out. I gotta say, the cheese and veggies together are so creamy and tangy. Whether you’re feeding a hungry family or just want something delicious for a casual dinner with friends, this vegetable lasagna from Lombardy is sure to impress.

For real, it’s one of those dishes you’ll want to make again, especially when you find really good, fresh veggies at the market. Who knew a homemade vegetable lasagna could be this fun to make and eat? With its really good blend of flavors, this dish offers a taste of Italy's heart right at your table.

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INGREDIENTS

Ingredients for a 8 x 12 inch rectangular baking dish
Thin egg Lasagne pasta 8.8 oz (250 g)
Zucchini 1 ½ cup (200 g)
Carrots 7.1 oz (200 g)
Cherry tomatoes 1 ¼ cup (200 g)
Radicchio 7.1 oz (200 g)
Spinach 3.3 cups (100 g)
Garlic 1 clove
Parmigiano Reggiano PDO cheese to taste - to grate
Parsley 1 spoonful - to chop
for the taleggio cream
Whole milk 2 cups (500 ml)
Taleggio cheese 12.5 oz (350 g)
Type 00 flour 1.1 oz (30 g)
Butter 2 tbsp (30 g)
Fine salt to taste
Preparation

How to prepare Vegetable lasagna with taleggio cheese cream

To make the vegetable lasagna with taleggio cream, start by washing the vegetables: peel and trim the zucchini and slice them with a mandoline 1, then trim and slice the carrots into rounds as well 2, cut the cherry tomatoes into wedges 3

and slice the radicchio into strips 4. In a pan, pour a drizzle of olive oil 5, add a clove of garlic and chopped parsley 6.

Add the carrots first 7 as they take longer to cook and moisten them with a little broth or hot water 8. After a few minutes, also add the zucchini 9 and continue cooking for another 5 minutes.

Add the tomato wedges 10 and cook for a few minutes, then add the radicchio 11 and baby spinach 12 until they soften.

The vegetables should not break apart but remain slightly crispy 13. Turn off the heat and set the vegetables aside. Now prepare the taleggio sauce: slice the cheese 14 then place a small saucepan on the stove and melt the butter over low heat, then add the flour 15 to form the roux,

at this point, pour in the warm milk 16 and finally the pieces of taleggio 17. Melt the cheese by stirring with a whisk until you get a smooth and homogeneous sauce 18.

Everything is ready to assemble the lasagna: take a rectangular baking dish measuring 8x12 inches, spread a layer of taleggio cream on the bottom 19, then place the pasta sheets side by side 20. At this point, fill with the previously cooked vegetables 21,

cover with a layer of thin sheets and a layer of taleggio cream 22, continue alternating the layers until all ingredients are used up. Finish with a layer of vegetables, sprinkle grated Parmesan Reggiano on the surface 23, and bake in a preheated static oven at 392°F for 12 minutes. Once cooked, take out your vegetable lasagna with taleggio cream and enjoy it 24!

Storage

You can store the vegetable lasagna with taleggio cream in the refrigerator, covered with plastic wrap or in an airtight container for 1-2 days. They can be prepared the day before, kept in the refrigerator covered with plastic wrap, and cooked the next day. They can be frozen only if all fresh ingredients have been used, preferably uncooked: to cook them, simply defrost in the refrigerator about 24 hours before and then bake.

Advice

You can fill the lasagna with available seasonal vegetables and those you prefer: peas, bell peppers, mushrooms will be great. To make the sauce, instead of taleggio, you can use another cheese with a milder flavor like montasio.

For the translation of some texts, artificial intelligence tools may have been used.
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