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Home Red Potatoes With Whipped Cream

Best Veggie Lasagne Recipe

Ingredients

How to make it

  • Make white sauce:
  • In a 4-cup measuring cup or similar-sized glass container, melt butter in microwave.
  • Stir in flour all at once and, with wire whisk, make into a smooth paste.
  • Add salt.
  • Still stirring, whisk in milk a bit at a time until all is smooth again.
  • Return to microwave and heat for 1 minute at HI. Remove, whisk well, return to microwave and repeat until mixture is thick and smooth. It usually takes my microwave about 4-5 minutes for this. Set aside.
  • Salt the eggplant slices well and let stand while you prepare the veggie sauce.
  • In a large frying pan, heat olive oil over medium heat. Add onions and mushrooms and cook, stirring, 5 minutes or until onions are softened and mushrooms have given up their juices (do not let them brown).
  • Add garlic, carrot and zucchini and cook, stirring, another 5 minutes or until all vegetables are softened.
  • Pour in red wine and cook, stirring, until evaporated, but do not let vegetables brown.
  • Add pasta sauce, spices, sugar and garlic salt; stir well, heat through and turn heat to low. Keep barely simmering during the next steps, giving a stir now and then.
  • Spray a deep 9x9" pan with non-stick cooking spray, or grease well.
  • Drain eggplant slices well in a colander. Place in single layer on dinner plate (you will have to do this twice) and cook, uncovered, in microwave 2-3 minutes for each plateful. Drain again if necessary.
  • Cover bottom of pan with uncooked lasagna leaves, breaking where necessary to cover, but leaving a little room for expansion.
  • Cover this with half the eggplant slices, half the sauce, and half of both cheeses. Repeat.
  • Cover all with white sauce, being certain to smooth white sauce to the edges of the pan to cover everything.
  • Sprinkle evenly with Parmesan and let lasagna stand 1/2 hour before baking.
  • (At this point, the lasagna can be cooled, covered and kept in the fridge up to 3 days before baking; just add 15-20 minutes to the baking time.)
  • Bake in a preheated 350°F/175°C/gas mark 4 oven for 45-60 minutes, depending upon your oven, or until browned and bubbly.
  • Allow to stand 10 minutes before cutting and serving to raves, even from people who were CERTAIN they would miss the meat!

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The Cook

hollyeats Shaftesbury, UK

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