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  1. #1
    bionicsamm's Avatar
    bionicsamm is offline Senior Member
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    Another take on lasagna!

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    It's cold today and we wanted to warm up! Instead of pasta I used layers of eggplant, zucchini and sweet potato. I layered the veggies with a creamy mushroom "bechamel" sauce and a spicy tomato sausage sauce. The verdict from the family? Delicious! It smelled so good, we at dinner at 3:30pm LOL!

    Eggplant Lasagna


  2. #2
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    That looks really tasty. All veggies raw before baking?
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    When I have done eggplant lasagna I have oiled and baked the eggplant slices first. The last lasagna I made had collard layers instead of noodles, and even those I blanched.
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    That looks delicious!

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    I blanched the eggplant, zucchini and sweet potato in some salted water. Only a minute for each vegetable.

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    The verdict from the family? Delicious! It smelled so good, we at dinner at 3:30pm LOL!

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    That looks so good! I'm curious as to how you made your bechamel. I haven't found a good, reliable way of making a cream sauce without a roux.

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    I guess it's more like cheese sauce. I sauteed the onions, mushrooms and garlic in butter. I then added 1 cup of cream, 2 cups of shredded parmesan and let it simmer for a few mins. Depending on how watery the mushrooms are, you may need 1 tbsp of tapioca starch dissolved in a little water. If you're using it between layers, make sure you let it cool, it thickens as it cools

    The cheese works as a thickener, similar to flour.

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    Thanks!

  10. #10
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    That is a brilliant idea on the bechamel. I think I will make this with the baked eggplant per Pam. Thanks!

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