Best Veggie Lasagne
From hollyeats 10 years agoIngredients
- 1 firm aubergine/eggplant, sliced 1/4" thick shopping list
- 3 TBS olive oil shopping list
- 2 small or 1 large yellow onion, sliced thinly shopping list
- 250g fresh mushrooms, sliced shopping list
- 2 large cloves garlic, crushed shopping list
- 1 carrot, peeled and grated shopping list
- 1 small or 1/2 larger zucchini, grated shopping list
- 1/2 cup red wine shopping list
- 1 500g jar prepared good-quality meatless tomato pasta sauce --I used Dolmio --or equivalent amount homemade shopping list
- Pinch each dried basil, oregano, rosemary, fennel seed shopping list
- 1 tsp. sugar shopping list
- 1/2 tsp. garlic salt (Lawry's for preference) shopping list
- 250g firm mozzarella pizza cheese, sliced thinly shopping list
- 200g rich melting cheese such as Monterey Jack, shredded shopping list
- Flat lasagna pasta leaves, spinach for preference shopping list
- 2 cups thick white sauce (recipe follows) shopping list
- 1/4 cup grated fresh Parmesan or other Italian hard cheese shopping list
- Thick White Sauce: shopping list
- 1/4 cup butter shopping list
- 1/4 cup plus 1 TBS flour shopping list
- 1/2 tsp. salt shopping list
- 1 3/4 cup milk shopping list
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!
People Who Like This Dish 6
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