Mediterranean Baked Vegetable Lasagna
Pasta and Pizza | Mediterranean cuisine
⏳ Time
2 hours 30 minutes
🥕 Ingredients
20
🍽️ Servings
6
Description
Mediterranean Baked Vegetable Lasagna
Ingredients
- Eggplants - 1 piece
- Courgette - 2 pieces
- Marinated cherries - 15.9 oz
- Red Long Chili Peppers - 1 piece
- Ready-made dry lasagna sheets - 9 pieces
- Onion - 1 head
- Garlic - 2 cloves
- Fresh basil leaves - 2 spoons
- Olive Oil - 3 spoons
- Pitted olives - 1.8 oz
- Capers - 1 tablespoon
- Melted Cheese - 2.6 oz
- Wheat Flour - 1.2 oz
- Butter - 1.4 oz
- Milk - 19 fl oz
- Bay leaf - 1 piece
- Grated Pecorino Pepato Cheese - 4 spoons
- Nutmeg - to taste
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Cut the eggplant and zucchini into cubes. Mix with salt, transfer to a colander, cover with a plate, and place a weight on top. Leave for an hour to allow the juices to drain. Squeeze out any remaining liquid and pat dry with a towel.
Step 2
Remove the skin from the tomatoes, deseed the peppers and chop them into cubes, and also chop the onion into cubes.
Step 3
Arrange the tomatoes, diced eggplant, zucchini, bell peppers, and onions on a baking sheet. Sprinkle with minced garlic and basil, then drizzle with olive oil. Mix everything thoroughly, season with salt and pepper, and roast at 464°F for about 30–40 minutes, until the edges of the vegetable cubes are browned. Once cooked, top the vegetables with chopped olives and capers.
Step 4
For the sauce, mix flour, butter, and milk in a saucepan. Add a bay leaf, nutmeg, salt, and pepper to taste. Cook over medium heat, stirring constantly, until the sauce comes to a boil and thickens. Lower the heat and cook for an additional 2 minutes. Stir in 3 tablespoons of grated Parmesan cheese. The sauce is ready.
Step 5
Pour a quarter of the sauce into the dish and layer a third of the vegetable mixture on top. Sprinkle a third of the grated mozzarella cheese and cover with a layer of lasagna sheets. Repeat all the steps again, finishing with a layer of sauce. Top with the remaining tablespoon of grated Parmesan.
Step 6
Bake at 356°F for about 25–30 minutes until golden and crispy.
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