Aimer faire plaisir à ceux qu'on aime

Ingredients

• 450 g (1 lb) lasagna noodles, cooked (approx. 9)
• 750 ml (3 cups) béchamel sauce, hot (homemade or store-bought)
• 125 ml (1/2 cup) tomato purée (homemade or store-bought)
• 30 ml (2 tbsp.) butter
• 1 red onion, diced
• 2 garlic cloves, chopped
• 1 green pepper, finely diced
• 1 yellow pepper, finely diced
• 1 zucchini, finely diced
• 1 small eggplant, diced
• 15 ml (1 tbsp.) fresh parsley
• 15 ml (1 tbsp.) lemon zest
• 6 boiled tomatoes, peeled and seeded
• 1 wedge (approx. 200 g or 7 oz) of Le Migneron de Charlevoix, rind removed and in pieces
• 375 ml (1 1/2 cup) Noyan, grated
• Salt and freshly ground pepper

Preparation

Preheat oven to 350ºF (175ºC). In a large pot, cook pasta according to package instructions. Drain.

In a large saucepan, over medium heat, melt butter. Cook onions, garlic, peppers, zucchini and eggplant until just golden. Add parsley and lemon zest. Add salt and pepper.

In a bowl, mix cheeses. Set aside.

Spread a layer of lasagna noodles in a buttered dish. Add half of the vegetables. Cover with half of tomatoes and sprinkle with a third of the cheese. Cover with white sauce. Repeat. Finish with a layer of lasagna noodles. Cover with tomato paste and the remainder of cheese.

Place in the oven and bake.

Béchamel Sauce

Ingredients

• 60 ml (4 tbsp.) butter
• 60 ml (4 tbsp.) flour
• 750 ml (3 cups) milk
• Salt and pepper

Preparation

Melt the butter in a saucepan. Add the flour and let it cook while stirring it for approximately 1 minute. Add the milk and continue cooking while whisking until the sauce thickens and is smooth. Season to taste.