Vegetable Lasagna - Lasagne con Verdure

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We take this layered dish and give it a fresh spin with an assortment of tasty veggies, creamy Béchamel and our imported Italian Tomato Basil Sauce. Try your favorite produce in this Italian dish. Get creative!

Ingredients:

• 1 eggplant, sliced
• Salt and pepper
• 1 1/2 pounds fresh spinach
• 2 tablespoons DeLallo Extra Virgin Olive Oil
• 2 peppers (we used 1 yellow and 1 red), seeds and pulp removed, thinly sliced
• 2 small onions, thinly sliced
• 1 leek, chopped
• 2 cloves garlic
• 2 zucchinis, halved lengthwise then sliced
• 16 ounces champignon mushrooms, thinly sliced
• 2 (9-ounce) boxes DeLallo Whole Wheat Lasagna
• 4 cups Béchamel
• 1 (24.3-ounce) jar DeLallo Imported Tomato Basil Sauce
• 4 ounces grated Parmigiano-Reggiano
• 3 tablespoons chopped Italian, flat-leaf parsley

Directions:

Bring a large pot of salted water to a boil

Meanwhile, salt eggplant slices and let them rest for 30 minutes. Boil spinach for 2 to 3 minutes, or until bright green. Remove from water and drain well.

In a large saucepan with 2 tablespoons of olive oil, sauté peppers on medium heat. Once they begin to brown, about 3 to 4 minutes, add onions and season with salt and pepper. Cook for 10 minutes, then add the leek. Cook for another 10 minutes, until lightly browned. Set aside.

Prepare the Béchamel, or prepare in advance.

Using the same saucepan and oil, sauté 2 smashed clove of garlic on medium-high heat. Once golden, about 2 minutes, add zucchini and mushrooms. In the meantime, cube dried eggplant slices and sauté with mushrooms. Season with salt and pepper. Add another tablespoon of olive oil, if needed. Simmer on medium-low heat for 15 to 20 minutes. Set aside.

Preheat oven to 350˚F.

Now that all the vegetables are ready, begin layering lasagna. Using a 13 by 9-inch baking dish, lay out a layer of no-boil lasagna noodles. Spread Béchamel on top, then add pepper mixture. Top with another layer of lasagna and then the zucchini and mushroom mixture. Continue to alternate in this way, layering the Tomato-Basil Sauce in the middle. Layer until you have used up all of your ingredients, reserving a bit of each ingredient for the top. Sprinkle the top with vegetables, chopped parsley and a generous amount of Parmigiano-Regiano

Cover and bake lasagna dish for 40 minutes. Cook for another 20 minutes uncovered, then serve.

Serves 9 Send to friend Printer-friendly version