"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Vegetable Lasagna with Bechamel Recipe

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This recipe for Vegetable Lasagna with Bechamel, by , is from The Gordon/Schorr Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Robin Gordon
Added: Wednesday, November 15, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 lb eggplant, unpeeled,cutinto 1 inch pieces
3 tablespoons extra-virgin olive oil
1/2 onion, finely minced
1 cup finely shreaded peeled carrots
1 cup brocholi florettes
1 diced zuccinni
1/2 cup sliced button mushrooms
1/2 cup canned chicken broth or vegetable broth

Sauce

6 tablespoons butter
1/2 cup flour
5 cups whole milk
15 lasagna noodles (about 13 ounces)
2 1/4 cups freshly grated parmesan cheese

Directions:
Directions:
For Vegetables set colander in large bowl.
Heat oil in heavy large pot over medium-high heat.
Add onion and carrot.
Saute until onion is translucent, about8 minutes.
Add eggplant,and rest of veggies and saute stirring frequently. Add broth. Cover and cook 5 minutes, stirring once.
Uncover and cook til vegetables are tender, stirring often, about 10 minutes longer.
Season with salt and pepper.

For Sauce: Melt butter in large sauce pan over medium heat.
Whisk in flour.
Whisk 2 minutes.
Gradually wisk in milk.
Cook until mixture comes to a boil, Whisking often,about 15 minutes.
Remove from heat.
Season with salt and pepper.
Preheat oven 375 degrees.
Lightly butter 13x9x2-inch glass baking pan.
Cook Lasagna noodles in large pot of boiling water until tender but still firm to bite.
Drain; rinse under cold water.
Spoon 1 cup of sauce over bottom of dish.
Arrange 5 lasagna noddles atop sauce, overlapping slightly.
Spoon half of vegetables over noodles.
Spoon 1 1/2 cups sauce over veggies.
Sprinkle 3/4 cup parmesan cheese over sauce.
Repeat layering one time.
Top with 5 lasagna noodles.
Spoon remaining sauce over noodles.
Top with remaining matzerella & Parmesan cheese (Can be made one day ahead,Cover;chill).
Bake Lasagna covered for 45 minutes @ 375 degrees then remove cover for last 15 minutes.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
2 hrs. (can make ahead)

 

 

 

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