1 lb. Lasagna Noodles                                                 ½ lb. Brown or Shitake Mushrooms

1 large Zucchini                                                          1 Tbsp. Olive Oil

1 large Yellow Squash                                                 1 Tbsp. unsalted Butter

1 small Eggplant or half of a large                                2 Tbsps. Flour

Basil                                                                           2 cups Cream

Garlic                                                                         ½ tsp. White Pepper

¼ cup Olive Oil                                                            Parmesan Cheese

1 tsp. Salt                                                                  1 lb. shredded Mozzarella Cheese

Dried Oregano

6 medium Tomatoes

2 Tbsps. Tomato Paste

½ cup White Wine



  1. Cook Noodles per package directions;  drain and rinse with warm water.
  2. Wash and dry the Vegetables;  slice the Zucchini and Yellow Squash vertically into 4 lengths and slice again into 3/8” pieces.
  3. Peel the Eggplant and then slice into 1/2” slices.
  4. Mince the Basil and Garlic and mix with the Olive Oil and Salt.
  5. Place the Squash and Eggplant in a shallow bowl and combine with the Basil mixture.
  6. Heat a stovetop grill;  when it is hot, grill the marinated vegetables just until light brown grill marks appear on them.  Remove to a platter.
  7. Clean the Mushrooms and remove the stems;  slice crosswise into 1/4” slices.
  8. Heat the Oil  and Butter in a medium saucepan;  when it is hot add the sliced Mushrooms and sauté them until they begin to caramelize.
  9. Add the Flour;  stir and cook until the flour and fat combines and begins to thicken.
  10. Slowly add the Cream and cook and stir until the mixture thickens;  add the Pepper and stir again.  Set aside.
  11. Dice the Tomatoes and place in a sauté pan;  cook over high heat for 10 minutes and then add the Wine; continue cooking until most of the liquid is reduced.  Stir in the Tomato Paste.
  12. Lightly oil a lasagna pan;  arrange  a layer of cooked pasta vertically;  spread about ¼ of the Bechamel Sauce over the Pasta;  sprinkle with the dried Oregano and Parmesan.
  13. Scatter about ¼ of the cooked vegetables over the pasta;  scatter about ¼ of the Mozzarella over the vegetables.
  14. Next, arrange a layer of Pasta crosswise and continue adding the Bechamel, Parmesan, and Vegetables and Mozzarella.  On the last layer add the cooked Tomatoes before adding the Mozzarella.
  15. Bake in a 350 degree oven for 30 minutes or until the top layer of cheese starts to bubble and turn golden brown. 

Yield:  8 Servings



Vegetable Lasagna

Vegetable Lasagna





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