Vegetable Lasagna
- Reviews 1
Ready In: 1 hr 20 mins
Serves: 8
Yields: 8 slices
Ingredients
- 1 large eggplant
- 2 medium onions
- 1 cup broccoli, chopped
- 1 cup zucchini, chopped
- 2 teaspoons olive oil
- 12 ounces fresh mushrooms, sliced
- 1 teaspoon dried oregano
- 2 (10 1/2ounce) frozen chopped spinach
- 1⁄2 teaspoon dried thyme
- 1⁄4 cup white wine
- 1⁄4 cup fresh basil
- 2 garlic cloves, finely minced
- 1⁄2 lb lasagna noodle (ones that don't need to be precooked)
- 1⁄4 lb part-skim mozzarella cheese, shredded
- 1⁄4 cup parmesan cheese
- 1 (28 ounce) crushed tomatoes
White sauce
- 2 1⁄2 cups skim milk
- 3 tablespoons unsalted butter
- 4 tablespoons flour
- 1⁄4 teaspoon salt
- ground pepper
- ground nutmeg
Directions
- White Sauce.
- 1. melt butter over medium heat in medium saucepan.
- 2. add flour one tbsp at a time, whisking after each addition.
- 3. add milk and whisk, reduce to a simmer for 5 min, stirring occasionally.
- 4. add salt, pepper, and nutmeg to taste.
- 5. remove from heat until ready to use.
- Lasagna.
- 1. arrange eggplant on baking tray. Spray with olive oil and bake 30 min at 350 (turn over halfway through).
- 2. Meanwhile in large skillet, saute onions in 1 tsp olive oil until soft. add mushrooms, white wine, oregano, thyme, basil, salt and pepper. Stir until liquid evaporates.
- 3. add garlic and spinach and cook for 5 min, may need to add 1/2 spinach at a time to fit into pan.
- 4. add mushrooms, broccoli, and zucchini and saute until spinach is fully wilted.
- 5. mix well with white sauce and 1 tbsp oregano or seasoning and set aside.
- 6. preheat oven to 400 degrees.
- 7. in a rectangular baking dish ( 13x10x2) spread evenly 1 cup crushed tomatoes (add italian seasonings) and cover with a single layer lasagna.
- 8. spread half of vegetable mixture over lasagna.
- 9. top with a layer of eggplant and 1/2 the mozzarella and parmesan.
- 10. repeat with another layer of lasagna, vegetable mixture, and eggplant.
- 11. add remained noodles and sprinkle with remaining cheese.
- 12. cover with tin foil and bake 35 minute.
- 13. allow 10 min to cool before serving.
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