Zucchini And Eggplant Lasagna
Creamy, saucy, Zucchini Eggplant Lasagna, with roasted veggies and herbs. This is one of the best meatless lasagna recipes!
Servings: 8
Calories: 787kcal
Ingredients
For The Lasagna Layers:
- 16-17 no-boil lasagna sheets I used Barilla's Oven Ready Lasagna
- 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
For The Tomato Sauce:
- 500 grams (1.1 pounds) tomato sauce (Passata)
- ½ 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
For The Cream:
- 5 tablespoons butter
- 6 tablespoons flour
- 750 ml (3 cups) warm milk
- ⅓ cup (80 grams) semi-hard yellow cheese, grated such as Gruyere
- ⅔ cup (60 grams) hard cheese grated such as Parmesan, Pecorino or a Greek Kefalotyri cheese
- 400 ml cooking cream
Instructions
Prepare The Vegetables:
- Preheat oven to 200°C / 390°F.
- Dice the vegetables (eggplant, zucchini, and peppers) to about 1,5-2cm and add to a mixing bowl.
- Add 4 tablespoons of olive oil, 1 teaspoon of sweet paprika, 1 teaspoon of thyme, and 1 teaspoon of oregano.
- Season with salt and pepper. Toss to combine.
- Spread the vegetable mix into a lined sheet pan.
- Roast for approximately 20 minutes then stir them and roast for another 15 to 20 minutes.
- Set aside to cool.
Prepare The Tomato Sauce:
- 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.
Prepare The Cream:
- Melt butter in a saucepan over moderate heat.
- Add the flour and stir to combine.
- Pour in the warm milk and stir until uniform.
- Stir until the sauce begins to thicken remove from the heat.
- Season with salt and pepper and stir in both types of cheese, saving some of the cheese to sprinkle on top of the lasagna.
- Stir in the cooking cream.
Put Together:
- Preheat oven to 180°C/ 350°F.
- Chop the fresh herbs (basil and parsley and keep aside in a small bowl).
- 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.
- 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.
- Add 4 lasagna sheets and coat with some tomato and cream sauce on top.
- Toss handfuls of the roasted vegetables on top and some of the chopped fresh herbs.
- 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.
- 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.
- Sprinkle the reserved grated cheese on top.
- Bake for 30 minutes. Then loosely cover with foil and bake for another 15 minutes.
- Allow to set for 15 minutes then cut and serve.
Nutrition
Serving: 1serving | Calories: 787kcal | Carbohydrates: 62g | Protein: 24g | Fat: 51g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 0.3g | Cholesterol: 110mg | Sodium: 796mg | Potassium: 873mg | Fiber: 5g | Sugar: 13g | Vitamin A: 2670IU | Vitamin C: 56mg | Calcium: 511mg | Iron: 3mg