Lasagna is a typical Italian dish that has broken barriers and borders, crossed the Oceans and become one of the most beloved dishes ever. With its many variations all around the world, it is difficult to remember how and where it really originated.
Although there are many theories surrounding its origin, many people believe that lasagna comes from Greek cuisine. In fact, in ancient Greek, the word laganon was used to describe a flat layer of dough, the same used to make lasagna. Moreover, the word lasana, which meant ‘stand for a pot’, was adopted by Romans and in Latin language became lasanum, meaning ‘cooking pot’. As the language and culture evolved, this word was used by Italians to describe the dish lasagna was cooked it. Therefore, according to this theory, the name of the meal lasagna took after the name of the dish it was cooked in.
The tradition wants the lasagna to be normally made with meat, mozzarella cheese, bejamelle and tomato sauce. However, this recipe is not vegetarian-friendly. Therefore, it is only fair that also non-meat lovers have the possibility to enjoy such a delicious meal, with vegetable lasagna.
Lasagna requires circa 30 minutes to prepare as it has different stages. However, the ingredients are pretty basic and easy to find.
- 3 boxes of lasagna pasta
- 1 block of mozzarella cheese
- 5 pounds of eggplants
- 5 pounds of zucchini
- 1 liter of whole milk
- 3 tablespoon full of flour
- ¼ cup of butter
- Ground nutmeg
- Frying oil
Preparing the vegetables:
- Wash eggplants and zucchini thoroughly
- Slice them up half an inch each
- Pour frying oil in a pan and wait till it’s warm
- Place sliced vegetables in frying pan until they are golden brown
- Leave fried vegetables on a paper towels to dry and cool off
- In the meanwhile, cut up the mozzarella in thin slices
How to prepare the bejamelle sauce
While waiting the fried vegetables to cool down, prepare the bejamelle sauce. Although it is easily found in already-made jars, it is a very easy sauce to make.
- Pour whole milk in a cooking pot
- Add flour
- Stir always in the same direction, until flour is completed melted
- Add butter and stir
- Add pinch of salt and nutmeg
- Keep stirring in the same direction until the sauce gains a thick and creamy consistency
- Keep cooking pot on the stove, at low heat
- Keep stirring from time to time
Preparing the lasagna
Once the fried eggplants and zucchini have cooled off and the bejamelle sauce has been prepared, it is time to put the lasagna together.
- Take a 9” x 13” baking pan
- Pour bejamelle sauce to create a thick bottom layer
- Place lasagna pasta sheets to cover the bejamelle
- Add an even layer of bejamelle on the lasagna sheets
- Place fried vegetables to have a consistent layer
- Add mozzarella slices on the top of the vegetables
- Place lasagna sheets, followed by bejamelle, vegetables and mozzarella again
- Form last layer of lasagna pasta sheets and cover thoroughly with remaining bejamelle sauce
- Add freshly grated parmigiano on top
- Bake on 400°F for 25 minutes
Once the lasagna is out of the oven, serve and eat it warm. Even if it takes a lot of preparation time, rest assure that it is all worth it in the end.
When you need to put away leftovers of this delicious vegetable lasagna, make sure to properly place each portion in an air-tight food container. To find the best and most reliable jam jars, go to http://www.ebottles.com