Prep 45 mins
Cook 30 mins
I love lasagna made with a Bechamel sauce. This recipe comes from Bon Appetit.
- 1 lb eggplant, unpeeled, cut into 1-inch pieces
- 3 tablespoons extra virgin olive oil
- 1 onion, finely chopped
- 3⁄4 cup finely chopped celery
- 3⁄4 cup finely chopped peeled carrot
- 2 potatoes, peeled, cut into 1/2-inch pieces
- 2 zucchini, cut into 1/2 inch pieces
- 1 bell pepper, chopped
- 1⁄2 cup canned chicken broth or 1⁄2 cup vegetable broth
- 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
- For Vegetables set colander in large bowl.
- Add eggplant; toss with generous amount of salt.
- Let stand for about 30 minutes.
- Heat oil in heavy large pot over medium-high heat.
- Add onion, celery and carrot.
- Sauté until onion is translucent, about 8 minutes.
- Add eggplant, potatoes, pepper, zucchini and broth.
- Cover and cook 5 minutes, stirring once.
- Uncover and cook until 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 whisk 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°F.
- 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 Parmesan cheese (Can be made one day ahead and then cover and chill).
- Bake lasagna uncovered on center rack until sauce is bubbling, about 30 minutes (45 minutes if previously chilled).
This is a GREAT lasagna! I am not a huge fan of regualr lasagna because I don't care for ricotta or cottage cheese so this is right up my alley. I did make a few changes. First, I FORGOT to add the broth and didn't even miss it!I added some garlic. I think everyone here at *Zaar knows how I feel about garlic! I also added some frozen spinach and a tiny bit of basil. It just seemed right! Lastly, I used a mix of parmesan and asiago cheese since I had both in the frige and asiago is my newest passion. I think that this recipe could be subtracted from and added to for peoples personal tastes and it would still maintain its integrity! All in all, this is a dynamite recipe and I look forward to making it for YEARS to come. THANKS!!
I used this recipe for the sauce and technique, but subbed out the vegetables. I used spinach, broccoli, carrots, onions, and sliced potatoes. The sauce was good as is, but I did add some salt, black pepper, and lots of garlic as it was a bit bland. I will use this recipe as a guideline when I make this again.
I followed the recipe except I omitted the eggplant and subbed corn and red peppers. I also added some garlic as suggested by some other reviewers. I found this recipe very time consuming to prepare. The end result was okay, a little bland for our tastes, but definitely edible! For me the end result just was not worth all the prep time.