Vegetable Lasagna With Bechamel

Recipe by Barb G.
READY IN: 1hr 15mins




  • 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).