A Greek style Lasagna that is wonderful made using fresh vegetables. This bechamel is a medium texture that is spread on top of the casserole.
- 2 large eggplants, sliced thin lengthwise
- salt and black pepper, to taste
- flour, for dusting
- 4 zucchini, sliced thin lengthwise
- 2 yellow squash, sliced thin lengthwise
- 4 idaho potatoes, peeled and sliced thin lengthwise
- 2 tablespoons seasoned breadcrumbs
- 1⁄2 cup feta cheese, grated
- 1⁄2 cup parmesan cheese, grated
- 1 (16 ounce) jarsliced roasted red peppers
- italian seasoning, to taste
- 6 tablespoons butter
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 tablespoons flour
- 2 cups half-and-half cream
- 2 eggs
- 1 cup grated parmesan cheese
- Preheat oven to 350°F Season the eggplant lightly with salt and pepper and dust it with a bit of flour. Place it on a flat baking sheet and bake until browned, about 15 minute (You will need to do this in batches).
- (Have a wide bowl filled with ice water ready and set aside). In a large pot of boiling salted water, blanch the zucchini, squash and potatoes 2-3 minutes until slightly tender. Remove them with a slotted spoon and place immidiately into the ice water. then place on a rack to dry.
- ASSEMBLY: Grease a 9x13 baking pan and sprinkle with breadcrumbs. Carefully layer the bottom first with the eggplant evenly across filling all the gaps. Sprinkle lightly with the feta and parmesan cheeses, then a few sliced red peppers. Season with salt, black peper, and italian seasoning.
- Add the potato slices in an opposite order, then layer squash and zucchini in same fashion. re-seasoning in between layers and finish with final layer of eggplant. Set aside.
- BECHAMEL: In a small bowl beat eggs and hot sauce and set aside. Melt the butter in a saucepan. Whisk in flour, salt, and pepper, and cook about 1 minute or until it binds, stirring constantly.
- Gradually whisk in the cream and cook, stirring constantly, over medium heat until thick and bubbly.
- Add reserved eggs to sauce mixture, mixing well. Add parmesan cheese, and stir to blend.
- Spread the béchamel over the top of the vegetables. Bake for 40-45 minutes, until béchamel is golden on top. Remove from oven and let it rest for 5-10 mins before serving.
This is a really tasty vegetable dish, so hearty and filling that you don't even miss the meat! I peeled the eggplant but not the squash and potatoes and added salt and pepper in addition to the Italian parsley between the layers. I was tempted to add more cheese but was glad I didn't because it was not needed. Thanks for posting the recipe for a great meat-free meal!
This was really tasty. I subbed butternut squash for the yellow squash as I can't get hold of it here. The only thing is that I had to add quite a bit more milk to make a sauce. I'm not sure if I did something wrong :-/. Thanks!
This was delicious! I had a lot of left over veggies and didn't want to waste them so I made vegetable stock with them. Thanks for the changes to the recipe!