Close
Share by
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
Béchamel Sauce
- 60 ml (4 tbsp.) butter
- 60 ml (4 tbsp.) flour
- 750 ml (3 cups) milk
- Salt and 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
- 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.
Share by
email
Your message has been send successfully.
You can use these cheeses for this recipe
Accompaniments
These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.