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THE BEST VEGETABLE LASAGNA
6
80 minutes
Ingredients
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2 onions (julienned)
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½ glass of dry white wine
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2 zucchini (diced)
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3 carrots (sliced)
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2 green peppers (sliced)
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17.6 oz mushrooms (sliced)
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1 teaspoon fresh tarragon
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1 teaspoon ground cloves
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1 teaspoon basil
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Salt and pepper
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2.5 oz butter
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2.5 oz flour
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34 oz whole milk
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A pinch of nutmeg
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Boiled lasagna noodles
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7.05 oz Parmesan cheese
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3.5 oz grated Gruyère cheese
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A splash of STAR Extra Virgin Olive Oil
Instructions
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1.
Preheat the oven to 350 °F. Brown the onion in a deep pan in extra virgin olive oil. Add the white wine and cook over high heat for a few minutes.
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2.
Add the zucchini, carrot and pepper, mushrooms, spices, and salt. Cook over medium heat, stirring constantly until the vegetables are al dente (remove excess liquid as they cook).
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3.
In another pan, prepare a sauce by melting the butter and adding the flour. Mix until combined to make a roux. Pour in the milk (ideally, warmed) little by little until a thick sauce forms. Add the nutmeg and stir.
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4.
In a greased baking pan, place a layer of boiled lasagna noodles (or use the pre-cooked kind), a layer of vegetables, Parmesan cheese, and then sauce. Repeat until the pan is full. Top the lasagna with a layer of Gruyère cheese and bake for about 40 minutes.
