Ingredients:
1 lb eggplants, unpeeled, cut into 1-inch pieces
3 tablespoons extra virgin olive oil
1 onions, finely chopped
3/4 cup finely chopped celery
3/4 cup finely chopped peeled carrots
2 potatoes, peeled, cut into 1/2-inch pieces
2 zucchini, cut into 1/2 inch pieces
1 bell peppers, chopped
1/2 cup canned chicken broth or 1/2 cup vegetable broth
6 tablespoons butter
1/2 cup flour
5 cups whole milk
15 lasagna noodles ( about 13 ounces)
2 1/4 cups freshly grated parmesan cheese
Directions:
For Vegetables set colander in large bowl.
Add eggplant; toss with generous amount of salt.
Let stand for about 30 minutes.
Heat oil in heavy large pot over medium-high heat.
Add onion, celery and carrot.
Saute until onion is translucent, about 8 minutes.
Add eggplant, potatoes, pepper, zucchini and broth.
Cover and cook 5 minutes, stirring once.
Uncover and cook until vegetables are tender, stirring often, about 10 minutes longer.
Season with salt and pepper.
For Sauce: Melt butter in large sauce pan over medium heat.
Whisk in flour.
Whisk 2 minutes.
Gradually whisk in milk.
Cook until mixture comes to a boil, Whisking often,about 15 minutes.
Remove from heat.
Season with salt and pepper.
Preheat oven 375 F.
Lightly butter 13x9x2-inch glass baking pan.
Cook Lasagna noodles in large pot of boiling water until tender but still firm to bite.
Drain; rinse under cold water.
Spoon 1 cup of sauce over bottom of dish.
Arrange 5 lasagna noddles atop sauce, overlapping slightly.
Spoon half of vegetables over noodles.
Spoon 1 1/2 cups sauce over veggies.
Sprinkle 3/4 cup parmesan cheese over sauce.
Repeat layering one time.
Top with 5 lasagna noodles.
Spoon remaining sauce over noodles.
Top with remaining Parmesan cheese (Can be made one day ahead and then cover and chill).
Bake lasagna uncovered on center rack until sauce is bubbling, about 30 minutes (45 minutes if previously chilled).
Servings: 6-8
Time preparation: 45 min.
Time total: 75 min.