Lasagna Parmigiana

Ingredients for 4 servings:

• 1 large zucchini
• 1 large carrot(s)
• 2 large onions
• some celery
• 1 garlic clove(s)
• 3 eggplant(s)
• 2 cans of tomatoes, 400 g each
• n. B. Flour
• e.g. rapeseed oil
• e.g. olive oil
• 1 ball of mozzarella
• 150 g Parmesan
• salt and pepper
• oregano
• basil
• Thyme
• rosemary
• Paprika powder, sweet
• 2 pepperoncini
• 300 g lasagna sheets
• 1 bay leaf
• 75 g butter
• 0.4 liters of milk
• 0.4 liters of vegetable broth
• Sugar

Instructions

Working time approx. 2 hours; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 4 hours

vegetarian

For the tomato sauce, chop all the vegetables, except the eggplant, into small cubes with an edge length of about 5 mm. You can also cut the carrot and celery smaller. Heat the olive oil and braise the vegetables in it. Once the vegetables have acquired some roasted aromas, deglaze with the canned tomatoes and, if you like, a little wine, and add the herbs. Tip: Add a little sugar to the sauce. Simmer on low heat, adding water, wine, or stock a little at a time until you have a nice sauce. Cut the eggplant into slices about 1 cm thick. Season generously with salt. Place in a sieve, as the salt causes the eggplant to lose water; place a bowl under the sieve. Let stand for one hour. After about 1 hour, rinse the eggplant and then pat dry thoroughly, either with a kitchen towel or paper towel. Roll the eggplant slices in flour and then deep-fry in hot oil. When the slices are nicely browned, remove them from the oil and place them on kitchen paper, then wipe off any excess oil. For the béchamel sauce, heat 75g of butter in a saucepan. Slowly stir 75g of flour into the butter. Add the bay leaf, salt, pepper, and nutmeg. Sauté the flour and butter mixture until lightly browned. When it starts to brown, slowly add the milk and stock and cook over medium heat, stirring constantly, until it forms a creamy sauce. For the lasagna, pour a ladleful of vegetable sauce into a large baking dish and spread it out. Place the first layer of lasagna sheets on top, followed by another thin layer of vegetable sauce. Place a layer of fried eggplant on top and sprinkle generously with Parmesan cheese. Then pour a little vegetable sauce over the top and cover with more lasagna sheets. Repeat the steps until all the ingredients are used up. Depending on the quantity and the baking dish, you should have three to four layers of lasagna sheets. The last layer should be a layer of lasagna sheets. Pour the béchamel sauce over everything and top with mozzarella and the remaining Parmesan cheese. Bake in the oven at 200°C (top/bottom heat) for about 30 minutes, then switch to fan-assisted mode for about 10 minutes to allow the cheese crust to brown nicely.