Zucchini and eggplant lasagna with béchamel

Tip: tap a step to mark it as done.

1. Wash the eggplant and cut it lengthwise into medium-thick slices. Salt the slices and leave them on a cutting board for 15 minutes, then blot away the released moisture with a paper towel.

2. Thinly slice the zucchini and tomatoes as well. Heat the oil in a skillet and sauté the eggplant and zucchini.

3. Make the béchamel: melt the butter in a pan, stir in the flour, and gradually pour in the milk in a thin stream. Season with salt, pepper, and nutmeg, then cook for about 10 minutes. Finally, stir in 50 g grated Parmesan.

4. Grease the bottom of a baking dish with butter and layer in this order:

   • lasagna sheets, eggplant, zucchini, sliced mozzarella, béchamel;
   • lasagna sheets, eggplant, zucchini, tomatoes, mozzarella, béchamel;
   • lasagna sheets, eggplant, zucchini, mozzarella;
   • finish with lasagna sheets and béchamel.

5. Bake in an oven preheated to 200 °C (400 °F) for about half an hour. Let the lasagna cool slightly before serving so the portions are easier to lift out of the dish.

Tip: Keep the béchamel on the thinner side, as the dry lasagna sheets will absorb liquid from it during baking. Brush the oil onto the eggplant slices rather than pouring it into the pan, where the eggplant would soak it up like a sponge.

This recipe was translated from the Slovak original: Zeleninové lasagne s cuketou, baklažánom a bešamelom