Elliot’s Bistro Lasagna with Bechamel Sauce
Bechamel sauce (see recipe)
1/2 pound grated mozzarella cheese
1/4 pound grated Parmesan cheese
1 package (16 ounces) lasagna noodles, cooked according to package directions
4 cups sauteed vegetables (onion, bell pepper, zucchini, eggplant, etc.)
Prepare bechamel sauce.
Preheat oven to 350° F.
Mix cheeses together.
In 13-by-9-inch pan, layer as follows, starting with pasta on bottom and taking care to always surround pasta with cheese layers: Pasta, cheese, vegetables, sauce, cheese, pasta, cheese, vegetables, sauce, cheese, pasta, cheese; be sure to finish with a cheese layer on top.
Bake uncovered in preheated oven about 45 minutes. Cover with foil, bake remaining 15 minutes or until done.
Let lasagna cool and then reheat just before serving. This way the lasagna will hold together when removed from the pan. Makes 10 servings.
Elliot’s Bistro Bechamel Sauce
1/4 cup (1/2 stick) butter
1/4 cup flour
3 cups whole milk
1 cup grated Swiss cheese
1/8 teaspoon ground nutmeg
Salt and white pepper to taste
In heavy saucepan, melt butter and stir in flour. Do not brown flour, but cook it 6 to 8 minutes over very low heat, stirring constantly, to eliminate starchy flavor in flour.
Gradually stir in milk to smooth blend. (Do not use half-and-half; it will break the sauce.) Add salt and pepper to taste. Continue cooking to sauce consistency, then gradually add add the cheese and finally, the nutmeg.
Makes 3 cups