Ingredients
-
2
-
1
-
1
-
1
-
1
-
1
-
1/2
-
3
-
1/3
-
1/3
-
1
-
1/2
-
1/2
-
1/2
-
1/4
Directions
Vegetable Lasagna, This is such a tasty and versatile vegetable dish! You can vary the type of peppers if they are out of season & expensive, you can add chopped spinach or sliced mushrooms You can eliminate the wine & increase the amount of milk or broth if you choose use whole wheat lasagna to make it even healthier!, very good no complaints , I just made this recipe for a group of vegetarian friends I put it in a 10 inch round dish It turned out thick, beautiful and delicious I will definitely save this one to use again (I increased the thyme )
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Steps
|
1
Done
|
Pasta: Cook Lasagna Noodles, According to Package Directions, Until El Dente; Drain & Dry Well on a Clean Tea Towel or Paper Towels and Set Aside. |
|
2
Done
|
Veggies: Heat Oil in a Large Pan Over Medium Heat, Saute Onions& Peppers Until Limp (about 10 Minutes); Stir in Thyme, Remove from Heat& Set Aside. |
|
3
Done
|
Bechamel Sauce: Melt Butter in a Heavy Saucepan & Stir in Flour; Gradually Whisk in Milk, Broth, Wine, Salt& Pepper. |
|
4
Done
|
Cook Over Medium Heat, Stirring Constantly, Until Smooth & Thickened; Remove from Heat, Add Nutmeg & 1/2 Cup of the Grated Parmesan, Stir & Set Aside. |
|
5
Done
|
Assembly: Grease a 9 X 9 Inch Baking Dish& Assemble in This Order: Layer of Noodles;layer 1/2 of the Chopped Tomatoes; Layer of Noodles;layer 1/2 of the Pepper Mixture; Layer 1/2 of the Mozzarella; Layer of Noodles; Layer Rest of the Diced Tomatoes; Layer of Noodles; the Rest of the Pepper Mixture; the Rest of the Mozzarella. |
|
6
Done
|
Spread the Bechamel Sauce Over the Top& Sprinkle With the Remaining Parmesan. |
|
7
Done
|
Bake, Uncovered, at 375f For 45 Minutes; Tent With Foil & Let Stand For 15 Minutes Before Cutting. |
