Eggplant Zucchini Lasagna

Ingredients

• 2 Eggplants
• 2 zucchinis
• Salt
• 2 tbsp olive oil
• Pepper
• 2 onions
• 2 Garlic cloves
• 2 tbsp butter
• 3 tbsp wheat flour type 1050
• 1 l milk (1.5% fat)
• nutmeg
• 300 g ricotta (40% fat in cream)
• 400 g plum tomatoes
• 125 g mozzarella (40% fat in cream)
• 100 g hard cheese (Montello 35% fat in cream)
• 400 g whole wheat lasagna sheets (no pre-cooking required)
• 30 g pine nuts

Instructions

1. 1.

   Clean and wash the eggplants and zucchinis, slice them, sprinkle with salt, let sit for 30 minutes to draw out water, then pat dry. In batches, fry both sides in hot oil until golden, seasoning with salt and pepper.

2. 2.

   Peel and finely chop the onions and garlic. Melt butter in a pot, sauté onions and garlic, dust with flour, and cook for about 1 minute. Add milk while stirring, bring to a boil, season with salt, pepper, and nutmeg, then simmer on low heat for about 4 minutes. Remove from heat and stir in ricotta.

3. 3.

   Wash the tomatoes, remove stems, slice them. Drain the mozzarella and tear it into large pieces. Grate the hard cheese.

4. 4.

   In a baking dish, spread a thin layer of béchamel sauce. Layer lasagna sheets, then add some vegetable slices, drizzle more sauce, sprinkle with grated hard cheese, and cover with another sheet of noodles. Repeat until all ingredients are used up.

5. 5.

   Finish with a final layer of vegetables, top with pine nuts, and place the remaining mozzarella on top. Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 40 minutes.