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1
Saute the zucchini, eggplant, onion, mushrooms, and bell pepper individually in olive oil, seasoning each lightly with salt and pepper.
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2
Drain off any excess oil with paper towels.
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3
Bring the milk to a boil in a pan, and keep it warm.
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4
Melt the butter in another pan.
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5
Add the flour to the butter, and add the warm milk little by little, mixing well each time.
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6
Add the salt and pepper and nutmet to finish, and turn off the heat.
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7
Bring a pot of water to a boil, add the lasagna sheets one by one, and cook for 6 minutes.
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8
Drain off the water on kitchen towels or paper towels.
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9
Oil an ovenproof dish and put 3 sheets of lasagna noodles on the bottom.
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10
Top with the zucchini, eggplant, onion, mushrooms and bell pepper.
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11
Add half each of the bechamel sauce, Parmesan, mascarpone and canned tomatoes.
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12
Repeat once more.
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13
Bake the lasagne in a 200 C oven for 30 minutes.
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14
When the lasagna is baked, turn the oven off, open the door a little and leave for 10 minutes.
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15
Sprinkle with parsley to taste.
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16
Add some salt and pepper on top for even more flavor.
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17
Mix up the homemade mascarponevery well, and drain overnight in a sieve lined with paper towels.
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18
It will become about 200 g, so the entire amount is used.
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19
Note: Apparently it's hard to get mascarpone in Japan, so I added a recipe to make it at home.
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20
Saute the mushrooms and the 2 finely chopped garlic cloves together for added fragrance and taste.
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21
I used homemade mascarpone for this.
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22
I added salt to it and it came out very nicely.
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23
Try making it with handmade lasagna sheets!
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24
I got these from my friend John.
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25
Related recipe -, Lentil and mascarpone lasagna.
