Vegetarian Lasagne
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 25 min.
Ready in
Ingredients
for
6
- Ingredients
- 12 Lasagne noodle (noodles)
- 2 Tbsps olive oil
- 1 shallot (peeled and diced)
- 2 cloves garlic cloves (peeled and diced)
- 2 small Zucchini (cleaned and thinly sliced)
- 2 small Eggplant (cleaned and thinly sliced)
- 3 ½ cups Tomatoes (cleaned; trimmed and diced)
- 4 sprigs fresh Basil (finely chopped)
- 2 sprigs fresh oregano (finely chopped)
- salt (to tastes)
- freshly ground Black pepper
- Plus
- 2 cups Ricotta cheese (part skim milk)
- 1 ¼ cups Mozzarella (part skim milk)
Preparation steps
1.
Cook lasagna in boiling salted water until al dente. Rinse noodles under cold water, drain and place side by side on a clean kitchen towel.
2.
Preheat oven to 350º F. Coat a 9 x 13-inch baking dish with nonstick cooking spray.
3.
Heat the oil in a pan over medium-high heat. Saute the shallot and garlic. Add the zucchini and eggplant slices and cook until golden. Add the tomatoes and herbs; season with salt and pepper. Remove mixture from the heat source.
4.
For Bechamel Sauce:
5.
Melt the butter in a saucepan. Add the flour, stirring to blend. Add the milk and whisk to remove any lumps. Simmer for 3 to 5 minutes to thicken. Season with salt, pepper, and nutmeg and remove from heat source.
6.
Combine the bechamel sauce and the ricotta cheese.
7.
To Assemble:
8.
Place a layer of lasagna noodles in the prepared baking dish. Spread a layer of bechamel sauce over noodles and cover with vegetables. Repeat the process until you have three layers, Finish with bechamel sauce and sprinkle with mozzarella cheese.
9.
Bake for 40 to 50 minutes. Remove from oven and let rest for 5 minutes. Cut into slices and serve.
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