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Dinner

Vegetable lasagna with béchamel sauce

Makes 6 servings

 

Prep time: 25 min

Total time: 1 hour

Difficulty: Easy

Ingredients

12

lasagna noodles

2 tbsp

olive oil

1

shallot, peeled and diced

2

cloves garlic, peeled and diced

2

small zucchinis, cleaned and thinly sliced

2

small eggplants, cleaned and thinly sliced

3½ cups

tomatoes, cleaned, trimmed and diced

4

sprigs fresh basil, finely chopped

2

sprigs fresh oregano, finely chopped

 

salt, to taste

 

fresh ground black pepper

 

Béchamel sauce:

1 tsp

butter

1 tbsp

flour

2 cups

milk, 2%

1 pinch

nutmeg

 

Plus:

16 oz

ricotta cheese, part skim milk

1¼ cups

mozzarella cheese, part skim milk

Directions

  1. Cook lasagna in boiling salted water until al dente. Rinse noodles under cold water, drain and place side by side on a clean kitchen towel.
  2. Preheat oven to 350ºF. Coat a 9x13-inch baking dish with nonstick cooking spray.
  3. Heat the oil in a pan over medium-high heat. Sauté the shallot and garlic. Add the zucchini and eggplant slices and cook until golden. Add the tomatoes and herbs; season with salt and pepper. Remove mixture from the heat source.

Béchamel sauce:

  1. Melt the butter in a saucepan. Add the flour, stirring to blend. Add the milk and whisk to remove any lumps. Simmer for 3 to 5 minutes to thicken. Season with salt, pepper and nutmeg and remove from heat.
  2. Combine the béchamel sauce and the ricotta cheese.

To assemble:

  1. Place a layer of lasagna noodles in the prepared baking dish. Spread a layer of béchamel sauce over noodles and cover with vegetables. Repeat the process until you have three layers. Finish with béchamel sauce and sprinkle with mozzarella cheese.
  2. Bake for 40 to 50 minutes. Remove from oven and let rest for 5 minutes. Cut into slices and serve.

Nutritional information

Makes 6 servings

 

Amount per serving

Calories

552.9

Total fat

18.3 g

Saturated fat

8.6 g

Polyunsaturated fat

0.9 g

Monounsaturated fat

6.9 g

Cholesterol

47.3 mg

Sodium

643.3 mg

Potassium

485.5 mg

Carbohydrate

68.1 g

Dietary fibre

5.3 g

Sugars

7.1 g

Protein

27.6 g

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