That looks really tasty. All veggies raw before baking?
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!
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.
age 56, type 2 diabetes, swimmer
low carb since 2006 thanks to Jenny, primal since Jan. 2012
That looks delicious!
I blanched the eggplant, zucchini and sweet potato in some salted water. Only a minute for each vegetable.
The verdict from the family? Delicious! It smelled so good, we at dinner at 3:30pm LOL!
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.
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.