Vegetarian Lasagna
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Cook time: 
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Serves: 6
 
Ingredients
  • 3 tablespoons olive oil
  • 2 garlic cloves, chopped
  • 2 small white onions or one large, chopped
  • 5 tomatoes, peeled and chopped
  • 3 tablespoons tomato paste
  • 1 teaspoon dry oregano
  • 3 bay leaves
  • 2 zucchini, diced
  • 1 box mushrooms, sliced
  • Salt and pepper
  • 2 ( 12 oz.) can evaporated milk
  • Nutmeg
  • 8 rounded tablespoons all-purpose flour
  • 2 tablespoon butter
  • Pasta for Lasagna (No-boil)
  • 4 cups mozzarella, grated
  • ½ cup Parmesan cheese, grated
Instructions
  1. Heat the oil in a saucepan over high heat, and saute onion and garlic until soft and translucent. Add tomatoes, tomato paste, oregano and bay leaves.
  2. When the tomatoes start to release their juices, add zucchini and mushrooms, season with salt and pepper, turn the heat to low, cover partially, and simmer until the vegetables are tender and very juicy. If there is no juice in the pan, add ½ cup water or white wine.
  3. In another saucepan, prepare the Bechamel sauce: Bring the milk and 3 cups water, nutmeg, salt, and pepper to a boil. When the milk mixture is boiling turn the heat to medium low, and add the flour dissolved in ½ cup water. Stir constantly until the mixture is thick. Add butter and simmer for 3 minutes, stirring.
  4. Preheat the oven to 350F. Using a large baking pan, place a layer of lasagna dough, and cover with a layer of vegetables sauce, a layer of Bechamel sauce, and mozzarella. Sprinkle with salt and pepper. Repeat the layers and finish with mozzarella and Parmesan cheese.
  5. Cover with aluminium foil, and bake for 40 minutes. Take out the foil, and continue baking for 3 minutes or until bubbly and golden.
  6. Take out of the oven, let rest for 15 minutes, and serve.
Recipe by PERU DELIGHTS at https://perudelights.com/vegetarian-lasagna-italian-flavors-that-melt-in-your-mouth/