Vegetable Lasagna
Servings: 6 servings
Ingredients
- 1, 8 oz package of oven-ready lasagna noodles
- 12 oz jar of tomato sauce
- 10 oz block of mozzarella cheese, shredded
- 3 oz parmesan cheese, shredded
- 1 medium-sized orb eggplant
- 1 medium-sized delicata squash
Bechamel Sauce
- 1½ tbsp olive oil
- 1½ tbsp butter
- ½ tsp salt
- ¼ tsp pepper
- ½ tsp dried thyme
- ½ tsp dried oregano
- ½ tsp dried basil
- ½ tsp red pepper flakes
- ¼ tsp grated nutmeg
- ¼ cup flour
- 2 cups milk
- 1 cup shredded parmesan cheese
- 1½ cups fresh baby spinach
Instructions
- Preheat the oven to 400°F.
- Wash and peel one medium-sized orb eggplant. Slice into ¼-inch rounds, sprinkle with salt and let the eggplant sweat for about 10 minutes. Pat dry. Set aside.
- Next, make the bechamel. In a large skillet, heat 1½ teaspoons of butter and 1½ teaspoons of olive oil. Once melted, stir in ½ teaspoon each of dried thyme, oregano, basil, salt, pepper and red pepper flakes and ¼ teaspoon of grated nutmeg. Stir in one minced clove of garlic and stir until fragrant. Next, add ¼ cup of all-purpose flour and cook for 2 minutes. Whisk in 2 cups of milk and stir constantly until thickened and very smooth. Stir in 1 cup of shredded parmesan cheese and 1½ cups of fresh baby spinach. Cook until the cheese has melted, and the spinach is just wilted. Remove the bechamel from the heat and set aside.
- Wash and halve one medium-sized delicata squash and slice into ¼-inch half-moons. Shred a 10-ounce block of mozzarella cheese and 3 ounces of parmesan cheese. Grab the lasagna noodles and a 12-ounce jar of your favorite tomato sauce.
- Assemble the lasagna dish.
- Spoon ¼ cup of tomato sauce into the bottom of a 4-qt. baking dish, then place a layer of uncooked, oven-ready lasagna noodles over top. Break the noodles if necessary to make a nice even layer. Spoon ⅔ of a cup of tomato sauce over the noodles then top the tomato sauce with half of the reserved eggplant slices. Sprinkle ⅓ of the shredded mozzarella over top of the eggplant then layer on ½ of the delicata squash. Spread 1 cup of bechamel over the squash then follow-up with another layer of noodles.
- Repeat. Top the noodles with another ⅔ of a cup of tomato sauce, the remaining eggplant, ⅓ of the shredded mozzarella, the remaining delicata squash, the remaining bechamel and another layer of noodles.
- Finish the lasagna by spreading the remaining tomato sauce over top of the last layer of noodles and top with the shredded parmesan cheese and the remaining mozzarella.
- Drizzle with olive oil and bake the lasagna, covered, for 60-75 minutes or until hot, gooey and bubbly.
- Allow the lasagna to cool for 5 minutes before slicing. Enjoy!