Vegetarian Eggplant Lasagna With Garlic Bechamel Sauce Recipes

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.
• Sauté 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 375°F.
• 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, overlapping slightly.
• Spoon half of vegetables over noodles.
• Spoon 1 1/2 cups sauce over veggies.
• Sprinkle 3/4 cup parmesan cheese over sauce.
• Repeat layering one time.
• Top with 5 lasagna noodles.
• Spoon remaining sauce over noodles.
• Top with remaining Parmesan cheese (Can be made one day ahead and then cover and chill).
• Bake lasagna uncovered on center rack until sauce is bubbling, about 30 minutes (45 minutes if previously chilled).

Steps:

• Preheat oven to 375°F In a medium bowl, mix cheese layer ingredients together well and set aside.
• VEGETABLES: In a large skillet, heat the onion and garlic over medium heat. Sauté until the onions are translucent. Add the zucchini and mushrooms. Saute until the water has evaporated from the zucchini. Add sliced tomatoes, tomato paste and seasonings. Cook to reduce and thicken. Set aside.
• BECHAMEL: Melt the butter in a medium saucepan over medium heat. Whisk in the flour slowly until the roux, whisk or stir for about 1-2 minutes.
• Add the milk slowly while whisking constantly to avoid lumps. Cook over medium heat for about 5 minutes until the béchamel comes to a medium thickness (soft paste texture) Remove from heat and rest 2 minutes, stirring occasionally, to cool slightly. While whisking, slowly add the eggs a little at a time until incorporated well.
• ASSEMBLY: To a 9x13 pan, Spread a thin layer of Bechamel sauce into the bottom of the lasagna pan. Place a layer of cooked lasagna sheets, cut to fit into the pan if necessary. Add a thin layer of cheese mixture, then some spinach, followed with a vegetable layer. Repeat.
• Continue layering in this manner until ingredients are used up. Pour the remaining Bechamel sauce over top. Bake for 40-45 minutes or until bubbly. Let stand for 10-15 minutes before slicing.

Steps:

• Place eggplant slices in a colander and sprinkle with salt. Let stand for 30 minutes to release the bitter juices. Pat dry with paper towels.
• Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet.
• Place eggplant on the prepared baking sheet and drizzle with olive oil. Bake in the preheated oven until browned, about 10 minutes. Flip and bake until browned on the other side, about 10 minutes more. Remove from oven and reduce oven temperature to 400 degrees F (200 degrees C). Grease a rectangular baking dish.
• While eggplant bakes, prepare bechamel sauce. Combine milk and garlic in a saucepan and bring to a boil. Remove from heat and set aside. Melt butter in a saucepan; stir in flour. Cook, stirring constantly, until flour cooks to a light, golden color, 5 to 7 minutes. Gradually pour hot milk through a sieve into the saucepan with the flour mixture; reserve garlic cloves. Continue cooking, stirring constantly, until a thick, smooth bechamel forms, about 5 minutes. Reduce temperature to very low and simmer, stirring occasionally, for 15 minutes. Stir in cream and season with salt and white pepper. Set aside.
• Crush reserved garlic cloves and sprinkle over baked eggplant. Season with basil and pepper.
• Reheat bechamel sauce over low heat, while stirring well. If it is too thick, add a small amount of milk.
• Pour a few tablespoons of the bechamel sauce into the bottom of the baking dish. Place a layer of lasagna noodles on top and cover with a layer of eggplant. Add a layer of bechamel. Sprinkle with a layer of mozzarella cheese and Parmesan cheese. Continue layering until all lasagna noodles, eggplant, bechamel sauce, and mozzarella cheese are used up. End with a layer of lasagna noodles and sprinkle with remaining Parmesan cheese. Press down gently on the lasagna so noodles completely covered with bechamel sauce. Cover the baking dish with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove aluminum foil and bake until lasagna is cooked through and lightly browned, about 15 minutes more. Remove from oven at let stand at least 10 minutes before serving.

Steps:

• Place eggplant slices in a colander and sprinkle with salt. Let stand for 30 minutes to release the bitter juices. Pat dry with paper towels.
• Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet.
• Place eggplant on the prepared baking sheet and drizzle with olive oil. Bake in the preheated oven until browned, about 10 minutes. Flip and bake until browned on the other side, about 10 minutes more. Remove from oven and reduce oven temperature to 400 degrees F (200 degrees C). Grease a rectangular baking dish.
• While eggplant bakes, prepare bechamel sauce. Combine milk and garlic in a saucepan and bring to a boil. Remove from heat and set aside. Melt butter in a saucepan; stir in flour. Cook, stirring constantly, until flour cooks to a light, golden color, 5 to 7 minutes. Gradually pour hot milk through a sieve into the saucepan with the flour mixture; reserve garlic cloves. Continue cooking, stirring constantly, until a thick, smooth bechamel forms, about 5 minutes. Reduce temperature to very low and simmer, stirring occasionally, for 15 minutes. Stir in cream and season with salt and white pepper. Set aside.
• Crush reserved garlic cloves and sprinkle over baked eggplant. Season with basil and pepper.
• Reheat bechamel sauce over low heat, while stirring well. If it is too thick, add a small amount of milk.
• Pour a few tablespoons of the bechamel sauce into the bottom of the baking dish. Place a layer of lasagna noodles on top and cover with a layer of eggplant. Add a layer of bechamel. Sprinkle with a layer of mozzarella cheese and Parmesan cheese. Continue layering until all lasagna noodles, eggplant, bechamel sauce, and mozzarella cheese are used up. End with a layer of lasagna noodles and sprinkle with remaining Parmesan cheese. Press down gently on the lasagna so noodles completely covered with bechamel sauce. Cover the baking dish with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove aluminum foil and bake until lasagna is cooked through and lightly browned, about 15 minutes more. Remove from oven at let stand at least 10 minutes before serving.