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Vegetarian Lasagna with Homemade Eggplant Bechamel Sauce
SOCRATICFOOD24Ingredients
2Hours
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Ingredients
US|METRIC
8 SERVINGS
- 20 lasagna sheets (ready to bake.)
- 1.5 kilograms frozen spinach (53 oz)
- 2 leeks (large, sliced.)
- 1 onion (large, chopped)
- 1 bunch fresh dill (chopped.)
- 4 tomatoes (3-, large ripe)
- 500 mL tomato passata (17 fl oz)
- 3 garlic cloves (2-)
- 1 bunch flat leaf parsley
- 1 pinch dried oregano
- 500 grams mushrooms (17 oz, sliced.)
- 1 handful pine nuts
- 2 Tbsp. butter
- 3 Tbsp. all purpose flour (2-)
- 1 liter whole milk (34 fl oz)
- 2 eggs
- 5 eggplants (large)
- 2 fresh mozzarella balls
- 400 grams shredded mozzarella (14 oz)
- 250 grams ricotta cheese (9 oz)
- 1/2 tsp. ground nutmeg
- 1/2 cup extra-virgin olive oil
- salt
- Salt and ground pepper.
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