40 Minute Baked Vegetable Lasagna |
Prep Time: 5 min, plus 20 min standing Cook Time: about 50 min
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Yield:4
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INGREDIENTS: |
1 |
eggplant, sliced |
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salt |
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3 tbsp |
olive oil |
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2 |
garlic cloves, crushed |
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1 |
red onion, halved and sliced |
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3 |
mixed bell peppers, seeded and diced |
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8 oz |
mixed mushrooms, sliced |
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2 |
celery stalks, sliced |
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1 |
zucchini, diced |
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1/2 tsp |
chili powder |
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1/2 tsp |
ground cumin |
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2 |
tomatoes, chopped |
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1 1/4 cups |
strained tomatoes |
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2 tbsp |
chopped fresh basil |
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salt and pepper |
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8 |
pre-cooked lasagna verde sheets |
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FOR THE CHEESE SAUCE |
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2 tbsp |
butter or margarine |
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1 tbsp |
all-purpose flour |
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2/3 cup |
vegetable stock |
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1 1/4 cups |
milk |
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2 3/4 oz |
Cheddar cheese, grated |
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1 tsp |
Dijon mustard |
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1 tbsp |
chopped fresh basil |
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1 |
egg, beaten |
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DIRECTIONS: |
- Preheat the oven to 350`F. Put the eggplant slices into a colander, sprinkle them with salt, and leave for 20 minutes. Rinse under cold running water, drain, and reserve.
- Heat the oil in a skillet and saute the garlic and onion for 1-2 minutes. Add the bell peppers, mushrooms, celery, and zucchini and cook, stirring constantly, for 3-4 minutes.
- Stir in the spices and cook for 1 minute. Mix in the chopped tomatoes, strained tomatoes, and basil and season to taste with salt and pepper.
- For the sauce, melt the butter or margarine in a pan, stir in the flour, and cook for 1 minute. Remove from the heat and stir in the stock and milk.
- Return to the heat and boil, stirring for 3 minutes, or until thickened. Stir in half the cheese, mustard, and basil. Remove from the heat, let cool slightly, and stir in egg.
- Put half the lasagna sheets into an ovenproof dish. Top with half the vegetable mixture, then half the eggplant. Repeat the layers and spoon the cheese sauce on top.
- Sprinkle the lasagna with the remaining cheese and cook in the preheated oven for 40 minutes, or until the top is golden brown.
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www.CookingWithRenaLee.com |
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