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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For Vegetables set colander in large bowl. | 2. Add eggplant; toss with generous amount of salt. | 3. Let stand for about 30 minutes. | 4. Heat oil in heavy large pot over medium-high heat. | 5. Add onion, celery and carrot. | 6. Sauté until onion is translucent, about 8 minutes. | 7. Add eggplant, potatoes, pepper, zucchini and broth. | 8. Cover and cook 5 minutes, stirring once. | 9. Uncover and cook until vegetables are tender, stirring often, about 10 minutes longer. | 10. Season with salt and pepper. | 11. For Sauce: Melt butter in large sauce pan over medium heat. | 12. Whisk in flour. | 13. Whisk 2 minutes. | 14. Gradually whisk in milk. | 15. Cook until mixture comes to a boil, Whisking often,about 15 minutes. | 16. Remove from heat. | 17. Season with salt and pepper. | 18. Preheat oven 375°F. | 19. Lightly butter 13x9x2-inch glass baking pan. | 20. Cook Lasagna noodles in large pot of boiling water until tender but still firm to bite. | 21. Drain; rinse under cold water. | 22. Spoon 1 cup of sauce over bottom of dish. | 23. Arrange 5 lasagna noddles atop sauce, overlapping slightly. | 24. Spoon half of vegetables over noodles. | 25. Spoon 1 1/2 cups sauce over veggies. | 26. Sprinkle 3/4 cup parmesan cheese over sauce. | 27. Repeat layering one time. | 28. Top with 5 lasagna noodles. | 29. Spoon remaining sauce over noodles. | 30. Top with remaining Parmesan cheese (Can be made one day ahead and then cover and chill). | 31. Bake lasagna uncovered on center rack until sauce is bubbling, about 30 minutes (45 minutes if previously chilled). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	1		unpeeled cut	-	-	-	-
extra virgin olive oil	3	tablespoons		378.25	0.0	84.15	2.125
onion	1		chopped	64.0	14.944	1.76	0.16
celery	3/4	cup	chopped	12.12	2.2498	0.5227	0.1288
carrot	3/4	cup	chopped peeled	39.36	9.1968	0.8928	0.2304
potato	2		peeled cut	-	-	-	-
zucchini	2		cut	4.62	0.6842	0.5962	0.08800000000000001
bell pepper	1		chopped	378.25	0.0	84.15	2.125
chicken broth	1/2	cup	canned	39.06	0.945	5.5692	1.3104
butter	6	tablespoons		513.0	23.570999999999998	16.029	43.2
flour	1/2	cup		289.14	63.3027	4.7005	1.1218
milk	5	cups		744.2	58.316	38.43	39.894
lasagna noodle	15	ounces		378.25	0.0	84.15	2.125
parmesan cheese	2 1/4	cups	grated	666.0	72.0	72.0	9.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.