Ingredients: |
Ingredients: 2
tablespoons vegetable oil
1
large red pepper, seeded & cut into 1 x 1/2 inch pieces
1
large green pepper, seeded & cut into 1 x 1/2 inch pieces
1
large yellow pepper, seeded & cut into 1 x 1/2 inch pieces
1
large orange bell pepper, seeded & cut into 1 x 1/2 inch pieces
1
large onion, chopped
1⁄2
teaspoon dried thyme
3
large tomatoes, seeded & chopped (or 1 28 oz can, very well drained)
1⁄3
cup butter or 1⁄3 cup margarine
1⁄3
cup flour
1
cup milk
1⁄2
cup chicken broth
1⁄2
cup dry white wine
1⁄2
teaspoon salt
1⁄4
teaspoon pepper
1⁄4
teaspoon nutmeg
3⁄4
cup grated parmesan cheese
1⁄2
lb mozzarella cheese, grated
lasagna noodle
|
Directions: |
Directions:Directions
Pasta: Cook lasagna noodles, according to package directions, until el dente; drain & dry well on a clean tea towel or paper towels and set aside.
Veggies: Heat oil in a large pan over medium heat, saute onions& peppers until limp (about 10 minutes); stir in thyme, remove from heat& set aside
.
Bechamel Sauce: Melt butter in a heavy saucepan & stir in flour; Gradually whisk in milk, broth, wine, salt& pepper.
Cook over medium heat, stirring constantly, until smooth & thickened; remove from heat, add nutmeg & 1/2 cup of the grated Parmesan, stir & set aside
.
Assembly: Grease a 9 x 9 inch baking dish& assemble in this order: layer of noodles;layer 1/2 of the chopped tomatoes; layer of noodles;layer 1/2 of the pepper mixture; layer 1/2 of the Mozzarella; layer of noodles; layer rest of the diced tomatoes; layer of noodles; the rest of the pepper mixture; the rest of the mozzarella.
Spread the Bechamel sauce over the top& sprinkle with the remaining Parmesan.
Bake, uncovered, at 375F for 45 minutes; tent with foil & let stand for 15 minutes before cutting. |
This recipe for Levitan's Vegetable Lasagna is from