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Vegetable Lasagna with White Wine Sauce

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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

  1. Preheat the oven to 375 F.
  2. Sauté the vegetables in the olive oil until slightly browned.
  3. Add the garlic and sauté for another minute until vegetables are cooked. 
  4. In a separate sauce pan, add the Chardonnay and reduce over medium heat until about half of the wine remains. 
  5. Stir in the butter, bay leaf and flour and whisk until smooth.
  6. Add the milk and a pinch of salt.
  7. Remove from heat and take out the bay leaf, then stir in the parmesan.
  8. In a separate large bowl, whisk the eggs, stir in the spinach, ricotta and mozzarella. 
  9. In a baking sheet, spread a thin layer of the bechmel on the bottom, followed by a layer of lasagna sheets.
  10. Add a thin layer of the ricotta filling, followed by a thin layer of the sautéed vegetables.  
  11. Pour over a thin layer of the béchamel.
  12. Repeat the layers until all the mixture is used.
  13. Finally, pour the tomato sauce over the top layer and sprinkle with parmesan.
  14. 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. 
  15. Allow to cool before cutting into squares.
  16. Freeze or reheat before serving.

Find it online: https://dinnerreinvented.com/recipes/holiday-meals-to-make-ahead-and-feed-a-crowd/