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
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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. |
This recipe for Vegetable Lasagna with Bechamel is from