Veggie Lasagna with Cream & Red Sauce

Zuchinni and eggplant stacked a creamy, three-cheese sauce and smothered with our homemade red sauce.

Ingredients

8 Lasagna noodles 

2 T butter 

1t garlic 

½ c zucchini 

½ c eggplant 

1c red bell pepper 

½ c onion 

½ t salt 

¼ t pepper 

2T basil 

1t oregano 

1 egg

1c Mozz 

1/2c parm 

15 oz ricotta 

2 toms 

Sauce

2 T butter 

2T flour 

¼ t salt 

¼ t pepper 

1 c milk 

1 c shredded mozzarella 

¼ c chopped parsley 

1 T basil 

2 T parm 

Directions

Heat oven to 350. Cook noodle according to directions

Melt 2 T butter, saute garlic

Add remaining ingredients sans cheeses, tomatoes, and noodles

Cook over med until veggies are crisp tender (5 min)

Stir together egg and cheeses, stir in tomatoes and cooked veggies

Place about ½ c filling on one end of each noodle, roll up jelly roll fashion

Place seam side down in baking pan, fill in around roll-ups with excess fliing

Melt 2 T butter over med heat, add flour, ¼ t salt, ¼ t pepper, make roux

Add milk, cook until it thickens

Stir in Mozz, 1 T parsley, 1 T basil

Melt cheese (2-4 min)

Pour over roll-ups, sprinkle with 2 T Parm

Bake 25-30 min