-
1
For Vegetables set colander in large bowl.
-
2
Add eggplant; toss with generous amount of salt.
-
3
Let stand for about 30 minutes.
-
4
Heat oil in heavy large pot over medium-high heat.
-
5
Add onion, celery and carrot.
-
6
Saute until onion is translucent, about 8 minutes.
-
7
Add eggplant, potatoes, pepper, zucchini and broth.
-
8
Cover and cook 5 minutes, stirring once.
-
9
Uncover and cook until vegetables are tender, stirring often, about 10 minutes longer.
-
10
Season with salt and pepper.
-
11
For Sauce: Melt butter in large sauce pan over medium heat.
-
12
Whisk in flour.
-
13
Whisk 2 minutes.
-
14
Gradually whisk in milk.
-
15
Cook until mixture comes to a boil, Whisking often,about 15 minutes.
-
16
Remove from heat.
-
17
Season with salt and pepper.
-
18
Preheat oven 375u00b0F.
-
19
Lightly butter 13x9x2-inch glass baking pan.
-
20
Cook Lasagna noodles in large pot of boiling water until tender but still firm to bite.
-
21
Drain; rinse under cold water.
-
22
Spoon 1 cup of sauce over bottom of dish.
-
23
Arrange 5 lasagna noddles atop sauce, overlapping slightly.
-
24
Spoon half of vegetables over noodles.
-
25
Spoon 1 1/2 cups sauce over veggies.
-
26
Sprinkle 3/4 cup parmesan cheese over sauce.
-
27
Repeat layering one time.
-
28
Top with 5 lasagna noodles.
-
29
Spoon remaining sauce over noodles.
-
30
Top with remaining Parmesan cheese (Can be made one day ahead and then cover and chill).
-
31
Bake lasagna uncovered on center rack until sauce is bubbling, about 30 minutes (45 minutes if previously chilled).
