Lasagne alle Verdure – Vegetable Lasagna

Few Italian dishes have seen more variations than Lasagna, each one is delicious, each one has a distinct character.

From The Big Book of Pasta, published by Parragon Books Ltd in 2007:

Detail from photo on page 258

Serves 4

Ingredients

• olive oil, for brushing
• 2 eggplants sliced
• 2 tablespoons butter
• 1 garlic clove, finely chopped
• 4 zucchini, sliced
• 1 tablespoon finely chopped fresh flat-leaf parsley
• 1 tablespoon finely chopped fresh marjoram
• 8 ounces grated mozzarella cheese
• 2 1/2 cups strained tomatoes
• 6 ounces dried no-precook lasagna sheets
• 2 1/2 cups Béchamel Sauce *
• 1/2 cup freshly grated Parmegiano cheese
• salt and pepper

Directions

1. Preheat the oven to 400 F. Brush a large ovenproof dish with olive oil.. Brush a large grill pan with olive oil and heat until smoking. Add half the eggplants and cook over medium heat for 8 minutes, or until golden brown all over. Remove from the grill pan and drain on paper towels. Add the remaining eggplant slices and extra oil, if necessary, and cook for 8 minutes, or until golden brown.
2. Melt the butter in a skillet and add the garlic, zuchini, parsley and marjoram. Cook over medium heat for 5 minutes, or until the zucchini are golden brown. remove from the skillet and let drain on paper towels.
3. Layer the eggplants, zuchini, grated mozzarella, strained tomatoes, and lasagna sheets in the dish; season with salt and pepper as you finish with a layer of lasagna. Pour over the Béchamel Sauce, making sure all the pasta is covered. Sprinkle with the grated Parmesan cheese and bake in the preheated oven 30-40 minutes, or until golden brown. Serve immediately

* Béchamel Sauce

Makes about 1 quart

Ingredients

• 5 tablespoons butter (or margarine for a pareve version)
• 1/4 cup all-purpose flour
• 1 quart milk
• 2 teaspoons salt
• 1/4 teaspoon ground pepper (for a more Italian flavor, add ground nutmeg instead)

Directions

1. Melt butter in a large saucepan over medium heat. Once melted, stir in the flour until smooth. Continue stirring as the flour cooks to a light, golden, sandy color, about 7 minutes.
2. Increase heat to medium-high and slowly whisk in milk until thickened by the roux. Bring to a gentle simmer, then reduce heat to medium-low and continue simmering until the flour has softened and not longer tastes gritty, 10 to 20 minutes, then season with salt and pepper (or nutmeg).

Enjoy, gentle reader, enjoy!

CS