Got produce and some extra time?
Hi everybody, I hope you’re healthy and safe. It’s been an unsettling few weeks; I’m still trying to adjust as we all are. In dark times many of us go into ‘save yourself’ mode, and we lose our sense of compassion. It fills me with happiness to see this isn’t the case. Seeing and reading about acts of kindness all over the world gives me hope. I’m doing my part to contribute and support local businesses while we get through this devastating time. Please consider donating to No Kid Hungry and World Central Kitchen if you can. The work they do is tremendously important.
The one thing I truly miss is going to restaurants. My heart breaks for everyone in the restaurant and service industry. I’m grateful to still have access to fresh food and the ability to cook. Food is so comforting, especially during difficult times. So today I have a recipe for you, it’s a little time consuming, but I promise you it’s worth it. It’s a Mediterranean Vegetable Lasagna, and it’s scrumptious!
Veggies
- Olive Oil
- 1 eggplant (about 1 lb) sliced 3/8″ thick
- 1 lb zucchini, sliced 3/8″ thick
- 2 Tbsp butter or margarine
- 1/2 lb mushrooms, sliced
- 2 garlic cloves, crushed
Heat olive oil in large skillet. Fry eggplant slices 1 layer at a time and transfer to paper towels. Adding more oil if necessary, fry the zucchini and transfer to paper towels to drain. Wipe out skillet. Melt butter in skillet and saute mushrooms and garlic. Transfer to a bowl.
Noodles
- 12 oz. lasagna noodles
Bring a large pot of salted water to a boil. Add lasagna noodles and stir for the 1st minute. Cook until flexible, but not completely tender, about 7 to 9 minutes. Drain and pour cool water over the noodles to keep them from sticking together until you are ready to assemble.
Béchamel Sauce
- 1/2 stick butter
- 1/4 cup flour
- 2 cups milk
- salt, white pepper, and nutmeg to taste
- 1/2 cup heavy cream
- 1/2 tsp thyme
- 2 tsp dried basil
Melt butter in saucepan. Add flour and cook, stirring for 1 minute. Add milk all at once and cook over medium low heat, stirring constantly until mixture thickens. Season to taste. Blend in cream and herbs. Bring sauce to a simmer, then remove from heat and set aside.
Cheese
- 12 oz. grated mozzarella (about 3 1/2 cup)
- 3 oz grated Parmesan
Grate cheese and set aside (use a food processor for quick and easy grating)
Tomato sauce
- 3 cup tomato sauce
- 3 plum tomatoes, washed and sliced
Use homemade sauce or a good quality bottled sauce. Slice tomatoes and set aside. Note: You can leave out the sliced tomatoes if you prefer.
The Assembly
To assemble vegetable lasagna, layer in the following order in a greased glass or stainless steel rectangular pan.
Layer 1
- 2/3 cup béchamel sauce
- noodles
- eggplant slices
- salt & pepper
- 1/2 of the tomato sauce
- 1 1/4 cup mozzarella
- 1/3 cup parmesan
Layer 2
- noodles
- 2/3 cup cream sauce
- zucchini slices
- salt & pepper
- other 1/2 of the tomato sauce
- 1 1/4 cup mozzarella
- 1/3 cup parmesan
Layer 3
- noodles
- remainder of the cream sauce
- mushrooms
- remainder of mozzarella
- fresh tomato slices (optional)
- remainder of the parmesan
Bake in 375 preheated oven for 30 -40 minutes. Let stand for 15 minutes before cutting so it will not be juicy. Garnish with parsley springs. Enjoy!
I hope you make this Mediterranean Vegetable Lasagna, please let me know if you do. For more recipes, check out my last food post. Also, I want to know how you’re doing, so please write me if you want to chat about food, beauty, or anything at all.
