Thursday, August 6, 2009

Vegetable Lasagne

One box of whole wheat lasagne noodles
1 eggplant
1 zucchini
8 medium-sized mushrooms
1 Mayan (sweet) onion
2 cloves of garlic
1 15-oz. container of ricotta cheese
1 lb. mozzarella cheese, grated
1 cup Parmesan cheese, divided
1/2 cup (1 stick) butter
3 cups milk
1/4 cup flour
Olive Oil
13 X 9 inch baking pan

Cook the noodles until done, drain, and lay flat on pieces of foil so they don't stick together.

Cut the zucchini lengthwise in half, then cut in long, lengthwise slices. Do the same with the eggplant. Peel and slice the onion and slice the garlic. Slice the mushrooms. Place the zucchini in one layer on a microwave-safe plate (in batches) and microwave on high for 3 minutes. Do the same with the eggplant and onion, cooking the onion for 5 minutes instead of 3. Set aside with the mushrooms and garlic for assembling the lasagne.

To make the sauce, melt the butter over low heat until melted. Do not disturb the butter while it's melting or it will begin sizzling and might burn. Add the flour and whisk. Cook, whisking occasionally, over low heat for 5 minutes. Whisk in the milk and cook over medium heat until thickened and bubbly. Stir in 1/2 cup of Parmesan cheese and salt and pepper to taste.

To assemble: Grease bottom of pan with olive oil. Lay 6 lasagne noodles to cover bottom. Spread 1/2 of the ricotta cheese over the noodles. Layer 1/2 of the eggplant, 1/2 of the zucchini, 1/2 of the onions, 1/2 of the mushrooms, and 1/2 of the garlic. Sprinkle with 1/3 of the mozzarella and pour over 1/3 of the sauce. Repeat to make another layer. End with one layer of noodles, sauce, mozzarella cheese, and the other 1/2 cup of Parmesan cheese. Sprinkle with basil, cover with foil, and bake at 400 degrees for 1 hour, uncovering during the last 15 minutes to brown.

This is what's for dinner tonight. Don't try it until I've had a chance to tell you how it turned out, haha! It was actually supposed to have spinach in it as well, but I forgot to put it in. It would probably be a lot better with it, though. I'm seriously, like, really mad at myself for that...

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