Sunday, October 10, 2010

Vegetarian Lasagna

The most common theme about my cooking is that I don't intend to make anything until I am left with half used ingredients. There was 1/4 box of oven ready lasagna noodles and scarce vegetables left from making pizza. I almost always have tomato sauce in the pantry.. and this proves to be another super easy and fast meal when you're low on the dough!  Please don't mind the lack of ingredients.
I made a bechamel sauce for added flavor and moisture in the lasagna. Melt about 2 tbsp butter on medium low heat. Stir in 2 tbsp flour and whisk at low heat for a few minutes until your roux is golden..

In a separate pot heat 2 cups of milk. Whisk milk into the roux, making sure heat is still low. Let it cook for 10 minutes, whisking when needed. Take it off the heat and season with 1 tsp salt and a pinch of nutmeg. Pour into a bowl and put plastic wrap on the sauce to prevent a film.

To make the sauce tasty, saute 2 chopped carrots, 1 onion, and a handful of mushrooms in olive oil. When the vegetables have softened a little, add some chopped garlic. Pour in a large can of tomato sauce.  Stir constantly until well mixed and then take off the heat.
I sliced some eggplant, zucchini and tomatoes. Spread a little tomato sauce on the bottom of the pan.
Here is the really sad part, I only had 8 lasagna noodles, not enough to make 3 layers. Break the noodles up to fit. Spread more tomato sauce on first layer of noodles.

 Spoon on 1/3 of your bechamel sauce. Layer with vegetables and some morsels of cheese. Repeat with layering noodles, tomato sauce, bechamel, vegetables and cheese.

Pour on the rest of your tomato sauce and sprinkle cheeses, cover with tin foil. Bake in a 350 degree oven for half an hour.

After half an hour, remove foil and continue baking for 15 minutes.

It is very healthy due to the fact that there isn't a lot of noodles.
So delicious!

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