Vegetable Lasagna with Eggplant
Pasta and Pizza • Italian
Description
When sautéing the vegetables, I add 2–3 tablespoons of cream — this makes the vegetables juicier and gives them a slightly different flavor.
Ingredients
- Eggplants 10 oz
- Courgette 10 oz
- Tomatoes 1 piece
- Orange Bell Peppers 1 piece
- Orange Bell Peppers 1 piece
- Carrot 2 pieces
- Salt to taste
- Ground Black Pepper to taste
- Milk 20 fl oz
- Wheat Flour 0 oz
- Butter 0 oz
- Cheese Spread 5 oz
- Ready-made dry lasagna sheets 15 pieces
Step-by-Step Guide
Step 1
Grease the baking tray with oil.
Step 2
Chop all the vegetables and sauté for 7–10 minutes. Season with salt and pepper.
Step 3
To make the sauce, melt the butter and add the flour (sifting it in is best to avoid lumps). Gradually pour in the milk while constantly stirring. Bring to a boil. Then reduce the heat and simmer until it thickens to the consistency of sour cream.
Step 4
If the sheets need to be boiled, place them in a deep bowl and cover with hot water for about 10-15 minutes. Lay the sheets on a baking tray, spread sauce over them, and add vegetables. Repeat this process, and at the end, sprinkle cheese on top. Bake at 355°F for 30-35 minutes.
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