Summer Vegetable Lasagna with Zucchini, Squash, Eggplant, and Tomatoes
Pasta and Pizza | Italian cuisine
⏳ Time
1 hour 45 minutes
🥕 Ingredients
13
🍽️ Servings
6
Description
Summer Vegetable Lasagna with Zucchini, Squash, Eggplant, and Tomatoes
Ingredients
- Extra virgin olive oil - 4 fl oz
- Zucchini - 2 pieces
- Salt - to taste
- Squash - 2 pieces
- Eggplants - 2 pieces
- Ready dry lasagna sheets - 15 pieces
- Butter - 3 tablespoons
- Wheat Flour - 3 tablespoons
- Milk - 13 fl oz
- Grated Parmesan cheese - 2.1 oz
- Canned tomatoes - 14.1 oz
- Mozzarella Cheese - 12.3 oz
- Basil leaves - to taste
Step by Step guide
Step 1
In a large heated skillet, add 2 tablespoons of olive oil and place the zucchini slices, season with salt, and cook, turning occasionally, for 4 minutes until they become soft and golden. Add the vegetables in batches to avoid overcrowding the skillet. If necessary, add more olive oil and adjust the burner temperature to prevent burning.
Step 2
Spread each batch on a baking sheet in a thin layer. Place each subsequent batch on a separate plate or baking sheet. Repeat the same with the remaining zucchini, squash, and eggplants.
Step 3
Place the lasagna sheets in a heatproof glass dish and pour boiling water over them. Let them soak for 20 minutes, stirring occasionally to prevent sticking.
Step 4
Meanwhile, prepare the white sauce.
Step 5
Melt the butter in a small skillet over medium heat, add the flour, and increase the temperature to 200°C. Continuously whisk the mixture for 1 minute until it turns golden. While still whisking, gradually pour in the milk and continue cooking until the sauce comes to a boil and thickens.
Step 6
Remove from heat, add the parmesan, and stir until smooth. Season with salt to taste and set aside.
Step 7
Season the chopped tomatoes with salt to taste.
Step 8
Preheat the oven to 200°C. Transfer the lasagna sheets to a clean kitchen towel to dry. Meanwhile, rinse the heatproof dish and grease it with olive oil. Pour some tomato sauce on the bottom of the dish and lay down 3 sheets. Top with 1/4 of the eggplants, zucchini, and squash, 1/5 of the tomato sauce, and 1/5 of the white sauce. Repeat the layers 3 or more times. Cover the top with a lasagna sheet and pour the remaining tomato and white sauces over it. Sprinkle with mozzarella and basil leaves, and drizzle with olive oil.
Step 9
Tightly cover the dish with foil and place it in the oven on the middle rack. After 30 minutes, remove the foil and continue baking until the cheese is golden.
Step 10
Remove from the oven, let cool for 10 minutes, slice, and serve.
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