Vegetable Garden Lasagne

Name: Vegetable Garden Lasagne
Yield: 6 portions
Ingredients: 8 ounces mozzarella cheese, grated; ½ cup slivered fresh basil leaves; 5 ounces chèvre; ¼ cup freshly grated Parmesan cheese; 1½ cups Béchamel Sauce; 3 cups New Basic Tomato Sauce; 8 ounces lasagne noodles; ¼ cup unbleached all-purpose flour; 12 ounces fresh cultivated mushrooms, thinly sliced; 1 large onion, slivered; 1 red bell pepper, cored, seeded, and cut into julienne; 1 green bell pepper, cored, seeded, and cut into julienne; 8 tablespoons olive oil; 1 teaspoon coarse (kosher) salt; 1 eggplant

Preparation info

6
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

We don’t know anybody who doesn’t like lasagne, especially this one. For one thing, we’ve added extra vegetables—eggplant, red and green peppers. And with three cheeses—chèvre, mozzarella, and Parmesan—you’ll never miss the meat!

Ingredients

1 eggplant
1 teaspoon coarse (kosher) salt
8 tablespoons

Vegetarian
Pasta

Method

Slice the eggplant into ¼-inch-thick rounds. Sprinkle them with the coarse salt, and let drain in a colander for 1 hour. Wipe off the salt and pat dry.
Heat 2 tablespoons of the olive oil in a large skillet. Add the bell peppers and onion, and sauté over medium-low