1/2 to 1 tablespoon for each vegetable to be sautéed
Oil for the lasagna pan
Finely chopped parsley
a small amount
Sauté the zucchini, eggplant, onion, mushrooms, and bell pepper individually in olive oil, seasoning each lightly with salt and pepper. Drain off any excess oil with paper towels.
Bring the milk to a boil in a pan, and keep it warm. Melt the butter in another pan. Add the flour to the butter, and add the warm milk little by little, mixing well each time. Add the salt and pepper and nutmet to finish, and turn off the heat.
Bring a pot of water to a boil, add the lasagna sheets one by one, and cook for 6 minutes. Drain off the water on kitchen towels or paper towels.
Oil an ovenproof dish and put 3 sheets of lasagna noodles on the bottom. Top with the zucchini, eggplant, onion, mushrooms and bell pepper.
Add half each of the bechamel sauce, Parmesan, mascarpone and canned tomatoes. Repeat once more. Bake the lasagne in a 200 °C oven for 30 minutes.
When the lasagna is baked, turn the oven off, open the door a little and leave for 10 minutes. Sprinkle with parsley to taste. Add some salt and pepper on top for even more flavor.
Mix up the homemade mascarpone (Recipe ID: 841291) very well, and drain overnight in a sieve lined with paper towels. It will become about 200 g, so the entire amount is used.
Note: Apparently it's hard to get mascarpone in Japan, so I added a recipe to make it at home.
Sauté the mushrooms and the 2 finely chopped garlic cloves together for added fragrance and taste.
I used homemade mascarpone for this. I added salt to it and it came out very nicely.
Try making it with handmade lasagna sheets! I got these from my friend John.
Related recipe - Recipe ID: 618435, Lentil and mascarpone lasagna.
Story Behind this Recipe
The lasagna I had at a friend's house was absolutely delicious, so I asked her for the recipe. The original recipe just uses only the tomatoes from a can of tomatoes, but I added the whole contents.
Even if it seems like a lot of work, be sure to sauté each vegetable and season lightly with salt and pepper. As for the bechamel sauce, the saltiness of the cheese alone was enough to season it. I used the canned tomatoes as-is without adding any seasoning. Please use the oven temperature indicated as a guideline. If it looks like the lasagna is burning, cover it with aluminum foil.