Vegetable Lasagna with White Wine Sauce
Ingredients
Scale
- 1 large eggplant, peeled and cubed into half inch cubes
- 1 medium zucchini, cut into half inch cubes
- 2 tbsp olive oil
- 16 ounces frozen cooked spinach, thawed and drained of water
- 6 cloves garlic, minced
- 18 ounces fresh ricotta, part skim or whole milk
- 2 large eggs
- 2 cups grated mozzarella cheese
- 1 cup grated parmesan
- 1 cup jarred marinara sauce
- 1 lb ‘no cook’ lasagna sheets
- salt and pepper to taste
For the béchamel:
- 2 1/2 cups Woodbridge by Robert Mondavi Chardonnay
- 1/2 stick unsalted butter
- 2 tbsp flour
- 1 bay leaf
- 1 cup whole milk
- 1/2 cup finely gated parmesan cheese
Instructions
- Preheat the oven to 375 F.
- Sauté the vegetables in the olive oil until slightly browned.
- Add the garlic and sauté for another minute until vegetables are cooked.
- In a separate sauce pan, add the Chardonnay and reduce over medium heat until about half of the wine remains.
- Stir in the butter, bay leaf and flour and whisk until smooth.
- Add the milk and a pinch of salt.
- Remove from heat and take out the bay leaf, then stir in the parmesan.
- In a separate large bowl, whisk the eggs, stir in the spinach, ricotta and mozzarella.
- In a baking sheet, spread a thin layer of the bechmel on the bottom, followed by a layer of lasagna sheets.
- Add a thin layer of the ricotta filling, followed by a thin layer of the sautéed vegetables.
- Pour over a thin layer of the béchamel.
- Repeat the layers until all the mixture is used.
- Finally, pour the tomato sauce over the top layer and sprinkle with parmesan.
- Bake, covered with parchment paper and foil for an hour, uncover and bake for 5-10 minutes or until the cheese is melted and bubbly.
- Allow to cool before cutting into squares.
- Freeze or reheat before serving.
Keywords: vegetable, lasagna, white wine sauce