Vegetable Lasagna With Bechamel
I love lasagna made with a bechamel sauce. This recipe comes from bon appetit.
Steps
For vegetables set colander in large bowl.
Add eggplant.
Toss with generous amount of salt.
Let stand for about 30 minutes.
Heat oil in heavy large pot over medium-high heat.
Add onion , celery and carrot.
Saut until onion is translucent , about 8 minutes.
Add eggplant , potatoes , pepper , zucchini and broth.
Cover and cook 5 minutes , stirring once.
Uncover and cook until vegetables are tender , stirring often , about 10 minutes longer.
Season with salt and pepper.
For sauce: melt butter in large sauce pan over medium heat.
Whisk in flour.
Whisk 2 minutes.
Gradually whisk in milk.
Cook until mixture comes to a boil , whisking often , about 15 minutes.
Remove from heat.
Season with salt and pepper.
Preheat oven 375f.
Lightly butter 13x9x2-inch glass baking pan.
Cook lasagna noodles in large pot of boiling water until tender but still firm to bite.
Drain.
Rinse under cold water.
Spoon 1 cup of sauce over bottom of dish.
Arrange 5 lasagna noddles atop sauce , o.
Ingredients
eggplant, extra virgin olive oil, onion, celery, carrot, potatoes, zucchini, bell pepper, canned chicken broth, butter, flour, whole milk, lasagna noodles, parmesan cheese