Summer Vegetable Lasagne
Ingredients
- 250 gLasagna sheets (dry sheets)
- 1 pcEggplant (aubergine) (finely diced)
- 2 pcZucchini (finely diced)
- 1 pcRed bell pepper (finely diced)
- 1 pcYellow onion (thinly sliced)
- 2 pcGarlic (minced)
- 50 gUnsalted butter
- 50 gWheat flour
- 750 mlWhole milk
- 100 gParmesan cheese (grated)
- 3 tbspExtra virgin olive oil
- 1 pinchNutmeg
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 500 mlTomato sauce (plain or seasoned)
Method
Layers of tender pasta, melt-in-the-mouth vegetables, and creamy béchamel. The parmesan crust should be perfectly browned, offering a crisp contrast to the soft interior.
- 1
Dice the eggplant, zucchini, and bell pepper. Mince the onion and garlic. Sauté the onion in olive oil, then add the vegetables. Cook until they are tender and the moisture has evaporated.
- 2
Melt the butter in a saucepan. Stir in the flour all at once. Gradually whisk in the cold milk. Simmer over low heat until the sauce thickens and coats the back of a spoon. Season with salt, pepper, and nutmeg.
- 3
Butter a baking dish. Spread a thin layer of béchamel, a sheet of lasagna, then a layer of vegetables and tomato sauce. Repeat the layers, finishing with a generous layer of béchamel and grated parmesan.
- 4
Bake at 180°C. A knife should slide through the pasta layers without resistance. The top should be golden brown and bubbling around the edges.
Frequently asked questions
How do you get this dish right?
- Don't overcook the vegetables in the pan; they will finish softening in the oven.
- If the béchamel is too thick, thin it with a little milk: it needs to stay fluid to properly cook the pasta sheets.
How long does this dish keep?
Keeps for 3 days in the fridge in an airtight container. Flavors often develop better overnight.
