Ingredients
- For the base:
- 1 packageof barilla's lasagna(9 ounce package of 12)
- 3 tablespoonsolive oil
- 2 tablespoonsdried oregano
- 2 teaspoonssugar
- 6 tablespoonsflour
- 600 gramsfresh milk
- 1 egg
- 1 bell pepperany color you like ( I used an orange one to make it more colorful)
- 125 grams Greek kefalotyri cheese or Romano cheesegrated
- 1packageof barilla's lasagna(9 ounce package of 12)
- For the tomato sauce:
- 500gramscanned tomato sauce3tablespoonsolive oil2tablespoonsdried oregano2teaspoonssugar
- 500 gramscanned tomato sauce3tablespoonsolive oil2tablespoonsdried oregano2teaspoonssugar
- For the bechamel cream:
- 6tablespoonssunflower oil6tablespoonsflour600gramsfresh milk1egg
- 6 tablespoonssunflower oil6tablespoonsflour600gramsfresh milk1egg
- For the filling:
- 1 largeeggplanthalf peeled and cut into ½ cm thick slices1 largezucchinicut into ½ cm thick slices1bell pepperany color you like ( I used an orange one to make it more colorful) 125grams Greek kefalotyri cheese or Romano cheesegratedsalt and pepper
Preparation
Step 1
Rinse well and prepare the vegetables.
For the tomato sauce:
In a small cooking pot over high heat, add the tomato sauce, olive oil, dried oregano, and sugar. Fill the empty can of the tomato sauce with water. Pour the water into the pot. Season with salt and pepper. Once it starts boiling, reduce heat to medium. Simmer for about 30-40 minutes.
Taste the sauce before removing it from heat. It should be slightly sweet and not too sour. Plus it should look more like a lightly thickened soup than a thick sauce (for the lasagna to soak) . If not add a bit more water and simmer for a few more minutes.
For the bechamel cream:
In a medium-sized cooking pot, whisk together the sunflower oil and flour. Cook over high heat for 1-2 minutes, whisking constantly.
Reduce heat to medium and pour in the milk. Keep whisking until the cream starts to thicken. Season with salt and pepper.
(Do not worry about small crumbles formed by the flour. They will dissolve once the cream starts to thicken).
Remove from heat and set aside for 10 minutes before you whisk in the egg.
For the filling:
Cover a pan with frying oil (about a finger high) and heat over high heat.
Fry the eggplant for 3-4 minutes until they get a nice golden color. Set aside on paper towels.
Fry the zucchini for about 5 minutes until they get a golden color too. Set aside on paper towels as well.
Reduce heat to medium. Cut the pepper into large squares and add it to the pan. Saute the pepper for 2-3 minutes, until it softens on the outside while it remains crispy on the inside.
Once the vegetables cool down a bit, coarsely chop them and mix them together in a bowl.
Constraction:
Preheat oven at 230 °C/446°F.
Using a ladle add a spoonful of the sauce into a 9x13 inch baking pan (23x31 cm). Arrange 3 pieces of lasagna on top of the sauce.
Sprinkle with a handful of the vegetable mix. Pour a bit more tomato sauce unevenly and a ladle full of cream. Coat lightly with the grated cheese and proceed to the next layer. Repeat process for the next layers until you use all the ingredients.
Once you reach the top layer push the lasagna a bit downwards (for the sauce to come on top). Add remaining sauce and cream and coat with cheese (no veggies on the top layer). You should have no more than 3-4 layers of lasagna. Otherwise the sauce and cream won't be enough to cover them.
Bake for 20-25 minutes.
Enjoy!