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Eggplant and Zucchini Lasagne

Lasagne3:14:10 Eggplant and Zucchini Lasagne

Who doesn’t like rustic simplicity of Lasagne? Hard to go wrong? Slap on some sauce in between sheets of pasta, shove it in the oven, and forget about it, right? Well, that is one way to think about it. Another way is to put some good old lovin’ into it, cooking a meal that makes your toes curl because it’s soooo good. A meal that gets your man, or keeps the man you married for another 10-20 years. There are quite a few men staying at home to take care of the kids these days, so by all means switch it around to a woman if necessary. My point is, a little effort goes a long way in the cookin’ and lovin’ department.

For years and years avoided bechamel sauce for fear of a caloric calamity (thou is not such a dullard as I), but once I caved in and tried it, love was truly in the air. On the days when I want to lighten the load, but not deprive my husband and son of the delicious swirls of heaven, I simply claim a little patch for myself and leave it out. I then strategically sandwich in the bechamel for my family, knowing that all is well in the world. A man of humor and deep compassion, my husband simply says, “which side is yours?” Then carves a piece for my plate. 

As always, I recommend using organic produce and products for quality and higher nutritional value. 

Eggplant and Zucchini Lasagne

Lasagne cooked as per the instruction on the packet
Olive oil for frying
Tomato sauce
3 tablespoons olive oil

1 eggplant sliced in thin wedges
3 zucchini sliced into thin wedges
Large bunch of basil
1 onion finely chopped
1 carrot finely chopped
1 celery stalk finely chopped
1lb premium can plum tomatoes
1/2 pint dry white wine
1 cup good quality parmesan
Sea salt and pepper to taste

Bechamel sauce
3 tablespoons butter
3 tablespoons unbleached white flour
1 pint of milk (soy milk also works well)
pinch of nutmeg

1. In a pan heat up enough olive oil to fry the eggplant and zucchini slices. Fry each until tender and set aside.
2. Fry the onion, carrot, and celery in 3 tablespoons of olive oil until the onion starts to color. Add the tomatoes, splitting open with a fork or wooden spoon, and cover with wine. Season with salt and pepper and basil. Simmer for 30 minutes on low heat. It should be low enough to see a bubble or two.
3. While the sauce is simmering, make the bechamel sauce: In a small pan, melt the butter and stir in the flour. Slowly add the milk, stirring constantly until in boils before adding more milk. Then stirring frequently until the sauce thickens. Add salt, pepper, and nutmeg. Remove from heat and cover until layering the noodles.
4. Taking a lasagne dish, butter the inside of the dish, and spread a little sauce on the bottom. Lay the lasagne, then layer with sauce, vegetables (alternating per layer), bechamel, and a sprinkling of parmesan. Repeat layers until finally topping with tomato sauce and bechamel.
5. Cook the lasagne at 350 F (200 C) for 40 to 45 minutes or until desired color on top (after 30 minutes I check every five minutes or so).

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