Vegetable Lasagna With White Sauce |
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Prep Time: 240 Minutes Cook Time: 20 Minutes |
Ready In: 260 Minutes Servings: 8 |
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Highlights fresh summer herbs and vegetables Ingredients:
1 eggplant, peeled and chopped |
2 zucchini, chopped |
1 red pepper, seeded and chopped |
1 yellow pepper, seeded and chopped |
1 small yellow onion, chopped |
2 garlic cloves, minced |
2 sprigs rosemary |
1 cup fresh basil, shredded |
salt |
fresh ground black pepper |
2/3 cup extra virgin olive oil |
1 cup chopped fresh shiitake mushroom |
10 ounces baby spinach |
12 dry lasagna noodles |
2 beefsteak tomatoes, peeled, seeded, and cubed |
2 cups grated parmesan cheese |
3 1/2 cups whole milk |
7 tablespoons unsalted butter |
7 tablespoons all-purpose flour |
salt |
Directions:
1. Prep vegetables: in a big bowl, combine the eggplant, zucchini, peppers, onions, garlic, rosemary, 1/2 cup basil, salt, pepper, and 1/2 cup olive oil; marinate for 2-3 hours at room temperature.
2. Make the sauce: scald milk in a medium saucepan (look for small bubbles forming around the edge) over low heat for about 4 minutes.
3. Remove pan from heat, but keep warm.
4. In another medium saucepan, melt the butter over medium heat until completely melted.
5. 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).
6. Slow whisk in the hot milk and cook, whisking constantly, until the sauce thickens, about 5 minutes.
7. If the milk has cooled, add it gradually in small portions, whisking between each addition to prevent lumps.
8. If the sauce isn’t thickening, increase the heat slightly and whisk constantly so as not to burn the sauce.
9. Season sauce with salt to taste and remove from the heat; cool before using in the lasagna dish.
10. Make the lasagna: preheat oven to 375°.
11. 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.
12. 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.
13. 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.
14. Assemble: pour 1 cup of Bechamel sauce over the bottom of an oiled 13 x 9 inch baking dish and arrange 1/4 of the roasted vegetable mixture on top.
15. Cover with pasta, then top with 1/4 more of vegetable mixture, add some mushrooms, some diced tomatoes, 1/2 cup Becamel sauce, some of the remaining basil, and 1/2 cup Parmesan cheese.
16. Repeat the procedure two times, ending with Parmesan cheese and 1/2 cup Bechamel sauce.
17. Cover with foil and bake for 10 minutes until the lasagna is bubbling and golden brown.
18. Remove from the oven and let rest 10 minutes before cutting to serve.
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