|My home made cupcakes|
1 large eggplant, sliced thin
2 Yellow squash sliced thin
2 Green Peppers sliced
1 large potato, sliced thin
1 box of Barilla Oven Ready Lasagna
2 cups Mushroom and Garlic Pasta Sauce(storebought)
1/8 tspn Nutmeg powder
2 Tblspoon Butter + 1 tspn Olive Oil
1/3 cup Flour
12 Ounces Fontina Cheese grated.
1 cup Cheddar cheese grated
1/2 cup Parmesan grated
|Steaming hot and just out of the Oven!!|
Grill vegetables on any grill of your choice making sure to have grill marks but not cook the vegetables through.
Meanwhile, grate the cheeses and keep them seperate now your veggies are cool enough to handle.
It's time to make a creamy thick and delicious white sauce.
Melt butter in a saucepan over medium heat. Add flour, salt and nutmeg.Stir for 1 min. Gradually stir in milk. Cook until the sauce thickens and bubbles, stirring constantly. Continue cooking for 1 min. set aside. Add the egg stirring briskly so that it does not form lumps, then add nutmeg and drained mushrooms. stir well. Season with salt and pepper.
Take a 9X13 baking pan and spread 1/4 cup Pasta sauce at the bottom, top with 4 Lasagna sheets and layer grilled vegetables on top making sure to mix and match eggplant, pepper, potatoes and zuchinni. Then pour the white sauce over the veggies. Add grated fontina and cheddar cheeses about 1 cup. Keep layering with 4 sheets of Lasagna and repeat until all the sauces, cheese and vegetables are used and then top with Pasta sauce and Parmesan cheese.
Cover with foil and bake for about 45 minutes. Remove from oven, let stand for 15 mins before slicing.