This loaded lasagna is worth the prep time it takes. It consists of a rich homemade tomato sauce, a béchamel with Parmesan, as well as roasted veggies layered between lasagna noodles. It’s a dish that works great as a weeknight meal or for entertaining.
Batch CookingBell PeppersCheeseComfort FoodEggplantGarden Vegetable RecipesMain DishesPastaRecipes with MilkTADA! Flyer recipesTo FreezeVegetablesVegetarianZucchini
Ингредиенты
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 tbsp (30 ml) olive oil
- 2 cans (28 oz/796 ml each) whole plum tomatoes, crushed with your hands
- 2 tbsp (30 ml) chopped fresh basil
- Salt and pepper
- 1 large eggplant, cut into 1/2-inch (1.5 cm) thick slices
- 2 bell peppers, seeded and cut into strips
- 2 zucchini, cut lengthwise into 1/4-inch (5 mm) thick slices
- 1/4 cup (60 ml) olive oil
- 2 tbsp (30 ml) butter
- 2 tbsp (30 ml) flour
- 1 1/4 cups (310 ml) milk
- 1/4 cup (20 g) grated Parmigiano-Reggiano cheese
- 1 pinch ground nutmeg
- 1 tbsp (15 ml) butter
- 10 cups (300 g) fresh baby spinach
- 9 oven-ready lasagna noodles (see note)
- 3 cups (300 g) grated mozzarella cheese
- 2 medium zucchini, cut into ribbons with a mandolin
- 1/4 cup (20 g) grated Parmigiano-Reggiano cheese
Инструкция
- In a saucepan over medium heat, brown the onion and garlic in the oil. Add the tomatoes. Simmer for about 30 minutes. Add the basil. Season with salt and pepper. Set aside.
