Vegetable Lasagna With White Sauce

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READY IN: 4hrs 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Prep vegetables: in a big bowl, combine the eggplant, zucchini, peppers, onions, garlic, rosemary, ½ cup basil, salt, pepper, and ½ cup olive oil; marinate for 2-3 hours at room temperature.
  • Make the sauce: scald milk in a medium saucepan (look for small bubbles forming around the edge) over low heat for about 4 minutes.
  • Remove pan from heat, but keep warm.
  • In another medium saucepan, melt the butter over medium heat until completely melted.
  • Whisk in the flour and let the mixture foam and cook, whisking occasionally, for 3 minutes or until it is a light tan color (you will notice a nutty aroma to the mixture).
  • Slow whisk in the hot milk and cook, whisking constantly, until the sauce thickens, about 5 minutes.
  • If the milk has cooled, add it gradually in small portions, whisking between each addition to prevent lumps.
  • If the sauce isn’t thickening, increase the heat slightly and whisk constantly so as not to burn the sauce.
  • Season sauce with salt to taste and remove from the heat; cool before using in the lasagna dish.
  • Make the lasagna: preheat oven to 375°.
  • Remove the vegetables from the marinade to a deep roasting pan; roast in the oven until tender and browned, about 30 minutes, stirring twice during roasting time.
  • In a skillet, heat 2 tablespoons olive oil; add in the mushrooms and saute over medium heat for 3 minutes; add in the baby spinach, sauteing until wilted and tender; set aside.
  • In a big pot of boiling, salted water, cook the lasagna noodles until al dente; drain and rinse with cold water; dry on a towel.
  • Assemble: pour 1 cup of Bechamel sauce over the bottom of an oiled 13 x 9 inch baking dish and arrange ¼ of the roasted vegetable mixture on top.
  • Cover with pasta, then top with ¼ more of vegetable mixture, add some mushrooms, some diced tomatoes, ½ cup Becamel sauce, some of the remaining basil, and ½ cup Parmesan cheese.
  • Repeat the procedure two times, ending with Parmesan cheese and ½ cup Bechamel sauce.
  • Cover with foil and bake for 10 minutes until the lasagna is bubbling and golden brown.
  • Remove from the oven and let rest 10 minutes before cutting to serve.
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