Veggie Noodle Lasagna With A Mushroom Béchamel Sauce
mains / pasta / low carb / meat free / grain free / gluten free
A low carb lasagna that is packed with zucchini and eggplant, and a creamy mushroom béchamel sauce replaces the classic tomato sauce.
Using the thinly sliced vegetables is a great replacement for the classic lasagna sheets. They get really sweet and soft baked slowly like this. The béchamel sauce also makes this lasagna feel more like its finally fall with its rich creaminess. You can make and assemble this dish ahead of time and freeze it too. Just pop it in the oven when you want to eat it that day.
Veggie Noodle Lasagna With A Mushroom Béchamel Sauce
ingredients:
1 zucchini
1/2 eggplant
1 large shitake mushroom
1 yellow onion
4 garlic cloves
2 tbsp olive oil
2 tbsp flour (grain free or all purpose)
1 1/2 cups of milk
16 oz ricotta
1 handful fresh parsley
1 handful fresh basil
1 egg
salt & pepper
directions:
preheat oven to 375.
slice the zucchini on the mandalin longways.
lay them on a paper towel, sprinkle them with salt, cover with another paper towel, and let sit for 20 minutes.
slice the eggplant thin into half rounds and repeat step 3.
dice up the garlic, mushroom and yellow onion.
heat the olive oil in a pan and add in half of the garlic. sauté for a couple minutes.
add in the yellow onion and mushroom and sauté until everything gets soft. season with salt and pepper.
sprinkle in the flour and stir.
slowly add in the milk while stirring. only do a half cup at a time and let the sauce thicken before putting more milk in.
once the sauce has thickened, set aside.
in a bow, mix the ricotta, the ret of the garlic, parsley, basil, egg, salt and pepper.
tie to layer! add some of the mushroom béchamel to the bottom of your baking pan. next layer on the eggplant. then the ricotta. then the zucchini. then repeat!
the last layer should be a thin layer of ricotta and sprinkle on the mozzarella cheese.
bake for 45 minutes and top with more basil!
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