This is a delicious veggie lasagna! This is my families favourite lasagna, they ask for it all the time! It is filled with flavour, and its even better when the veggies are in season!
What you will need:
- 1 pkg lasagna noodles
- Freshly grated mozzarella cheese
- 5- 6 large bocconcini sliced
- 1 zucchini
- 1 eggplant
- 1 carrot
- 3 cloves of garlic
- 1- 739 ml jar of pasta sauce
- 2 cups milk
- 1/4 cup flour
- 3 tbsp butter
- 1 (msg free) chicken or veggie cube for flavour
In small pot, melt butter add flour, whisk in the milk and cook till thickened, constantly stirring as to not stick on bottom of pan, add chicken cube for flavour.
Boil noodles in large pot of salted water, cook till tender, drain and rinse over with cold water.
Meanwhile prepare the lasagna ingredients.
Slice the zucchini, eggplant and carrot, chop garlic.
In large shallow pan, add some olive oil and and pan fry the zucchini and carrot add garlic, cook till tender but don’t fully cook.
Remove and pan fry the eggplant till browns( that’s the flavour). Season all veggies with salt and pepper.
Spread some sauce in bottom of 13×9 inch pan, for a thinner lasagna use a larger pan. I actually prefer baking it in a roasting pan, as it makes a crispier top and corner.
Layer 4 noodles across, then spread some sauce on top of the noodles.
Layer half the amount of eggplant and sprinkle some mozzerela cheese.
Layer another 4 noodles, spoon over some bechemal and add half the zucchini, carrots with garlic over and add a few slices of boccocini.
Repeat, ending with top layer. Spread the remaining sauce, bechemal and top with mozzerella.
Bake at 350 for 1 hour or until fully baked.