Vegetable Lasagna

Eggplant typically is not my favorite ingredient to work with. I'll admit, I hadn't had much experience with it in the past, but last time I made eggplant I ended up throwing it away. I was totally grossed out by the texture of the thing. Someone told me that it must have been the recipe because eggplant isn't gross.

I'm still not about to stand on a pedestal and say I love eggplant or something, because I really don't. But I did like this recipe (and I did think it hid the eggplant well).

It was kind of messy to make. I dirtied plenty of things that needed to be washed and I managed to get tomato and cheese all over the stove top when I was trying to cut the first piece, but it was a recipe I would definitely make again.

Today's recipe is going to be submitted to Presto Pasta Nights being hosted this week by Tandy of Lavender & Lime. It will also be linked up with Midnight Maniac's Meatless Mondays.

Vegetable Lasagna

Ingredients
1 eggplant, diced
1 tsp salt
3 tbsp vegetable oil
1 clove garlic, minced
2 tsp garlic, peeled and minced
1/2 cucumber, diced
1 red onion, diced
1/4 green bell pepper, diced
1/4 red bell pepper, diced
4 oz mushrooms, sliced
1 can petite diced tomatoes
1 tbsp black olives, sliced
2 tbsp tomato paste
1/2 tbsp dried oregano
1/2 tsp dried rosemary
1 cup vegetable broth
2 tbsp Brummel&Brown yogurt spread
3 tbsp flour
5 cups milk
1 cup grated cheddar cheese
1 package lasagna noodles
1/3 cup finely grated Parmesan cheese

Directions

1. In a colander put the eggplant and the salt. Let sit for 20 minutes. In the meantime, cook the lasagna noodles according to the package directions.

2. In a skillet heat the oil. Add the ginger, garlic, and onions. Cook until the onion is tender, about 5 minutes. Add the eggplant, cucumber, and bell peppers and cook for 4 more minutes. Add the mushrooms, olives, tomatoes, tomato paste, rosemary, oregano, and vegetable stock. Bring the mixture to a boil, then let simmer for 5 minutes. Set aside.

3. In a small saucepan melt the Brummel&Brown. Add the flour and stir together until it forms a ball. Remove from heat and whisk in the milk. Place back on heat and bring to a boil, until the mixture thickens. Add the cheese and stir together, letting the cheese melt.

4. In a 6-cup baking dish pour about 1/3 of the cheese mixture. Top with 1/3 of the pasta noodles. Top with 1/2 of the vegetables. Continue.

5. Over the last layer of noodles pour the rest of the cheese sauce. Top with the Parmesan cheese.

6. Bake in an oven preheated to 350 for 50 minutes.

* serves 6

CALORIES: 575 calories
CHOLESTEROL: 16 milligrams
FAT: 16 grams
SODIUM: 811 milligrams