Zucchini And Eggplant Lasagna

Ingredients

• 16-17 no-boil lasagna sheets
• 4 medium-sized zucchinis ((about 630 grams /1.6 pounds))
• 1 medium-large eggplant ((about 500 grams / 1.1 pounds))
• 1 medium-sized green bell pepper ((about 200 grams / 7 ounce))
• 1 medium-sized red bell pepper ((about 200 grams / 7 ounce))
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 4 tablespoons olive oil
• 1 teaspoon sweet paprika
• 4 tablespoons fresh basil
• 3 tablespoons fresh parsley
• 500 grams (1.1 pounds) tomato sauce (Passata)
• 1/2 cup hot water or vegetable/chicken broth
• 3 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 garlic clove (minced or pressed)
• 5 tablespoons butter
• 6 tablespoons flour
• 750 ml (3 cups) warm milk
• 1/3 cup (80 grams) semi-hard yellow cheese, grated (such as Gruyere)
• 2/3 cup (60 grams) hard cheese grated (such as Parmesan, Pecorino or a Greek Kefalotyri cheese)
• 400 ml cooking cream

Instructions

1. 1

   --- Prepare The Vegetables: ---

2. 2

   Preheat oven to 200°C / 390°F.

3. 3

   Dice the vegetables (eggplant, zucchini, and peppers) to about 1,5-2cm and add to a mixing bowl.

4. 4

   Add 4 tablespoons of olive oil, 1 teaspoon of sweet paprika, 1 teaspoon of thyme, and 1 teaspoon of oregano.

5. 5

   Season with salt and pepper. Toss to combine.

6. 6

   Spread the vegetable mix into a lined sheet pan.

7. 7

   Roast for approximately 20 minutes then stir them and roast for another 15 to 20 minutes.

8. 8

   Set aside to cool.

9. 9

   --- Prepare The Tomato Sauce: ---

10. 10

    Add all of the ingredients for the tomato sauce in a saucepan and simmer over moderate heat for 20-25 minutes until the sauce thickens.

11. 11

    --- Prepare The Cream: ---

12. 12

    Melt butter in a saucepan over moderate heat.

13. 13

    Add the flour and stir to combine.

14. 14

    Pour in the warm milk and stir until uniform.

15. 15

    Stir until the sauce begins to thicken remove from the heat.

16. 16

    Season with salt and pepper and stir in both types of cheese, saving some of the cheese to sprinkle on top of the lasagna.

17. 17

    Stir in the cooking cream.

18. 18

    --- Put Together: ---

19. 19

    Preheat oven to 180°C/ 350°F.

20. 20

    Chop the fresh herbs (basil and parsley and keep aside in a small bowl).

21. 21

    Spread some of the tomato sauce in the bottom of a 9 x 13-inch (23 x 33 cm) pan or baking dish of about the same size.

22. 22

    Spread also some of the cream on top no need to mix it or spread it evenly. Just pour it using a ladle or a large spoon.

23. 23

    Add 4 lasagna sheets and coat with some tomato and cream sauce on top.

24. 24

    Toss handfuls of the roasted vegetables on top and some of the chopped fresh herbs.

25. 25

    Coat the vegetable filling with a layer of lasagna (break lasagna sheets in half to fill gaps in the pan as shown in the picture tutorial in the text above. I use 4½ sheets of lasagna for each layer.

26. 26

    Repeat. Spread some tomato sauce and cream on top and repeat the above process until you have 3 middle layers of vegetables and have used up all the lasagna sheets. Finish off with lasagna sheets on top and a coating of cream.

27. 27

    Sprinkle the reserved grated cheese on top.

28. 28

    Bake for 30 minutes. Then loosely cover with foil and bake for another 15 minutes.

29. 29

    Allow to set for 15 minutes then cut and serve.