Vegetable Lasagna

There is no end to the array of lasagna one cam make.
This one should certainly be made in the spring.

Whole wheat pasta noodles (I used my normal recipe just with half wheat flour)
2 cups Cream sauce (the usual Roux of butter, thickener and milk, with a touch of cayenne pepper)
2 cans diced tomatoes (or several fresh in season diced)
1 eggplant (if its a globe salt it, rinse it, squeeze it)
2 zucchini
1/4 onion diced
2 cloves garlic, minced
1 lb or so sliced fresh mushrooms
white wine *optional
Butter
Olive oil
Mozzarella
Parmesan Reggiano
Seasonings of your choice (I used oregano, basil and garlic, and of course the cayenne in the sauce)


Make your pasta dough, roll out with a pasta machine or by hand and cut to fit a 3x9 glass pyrex (or buy them, your call)

Peel and cut your eggplant into thin discs. line a baking sheet with paper towels and generously salt discs. Allow to sit one hour then rinse thoroughly and squeeze excess water out. Then grill on a grill pan or under the broiler.

Sautee zucchini in a mixture of butter and olive oil along with onions and garlic. Remove from pan and add fresh butter/olive oil mixture (if needed) and begin to saute mushrooms, as they cook mix in a bit of white wine if so desired.

Meanwhile make your cream sauce.

Layer all ingredients into the pyrex as you please. Making sure to cover the noodles with sauce. Bake uncovered at 400* F for 40 minutes.

This was a "Pasta night" dinner, very good. The folks were pleased, I was happy, although I'm not sure if I like the noodles cooked in the pan and not pre blanched a few minutes. All in all a fairly fast and VERY flavorful dish!