).
Brush eggplant rounds with 2 tablespoons vegetable oil. Place
o 425 degrees F.
Bechamel sauce: In a 2 quart saucepan
br>Line a 9x13 pan with aluminum foil.
Melt the
nto a piping bag fitted with a large plain tip. Pipe
ole tomatoes with the back of the spoon and stir sauce occasionally
t aside.
To make bechamel sauce, melt the butter in a
Meat Sauce: Brown ground meat until no
oom temperature.
Make the sauce: scald milk in a medium
l dente.
Prepare the bechamel (with nutmeg) and leave to cool
ightly).
Spread all of sauce over bottom of 9/13
Preheat oven to 365\u00b0F.
Clean and trim vegetables and cut into bite size pieces.
Butter the bottom and sides of a baking dish
Layer the vegetable in the dish with half the cheese.
Pour the bechamel over the vegetable to cover.
Top with remaining cheese and season to taste.
Bake for 30-40 minutes or until vegetable is tender and the dish is golden on top.
Prepare sauces and set
aside.
Cook noodles in boiling water to which you add
olive
oil
to prevent sticking.
When done to \"al dente\", prepare a
large
baking
pan
and place a layer of sauce, sprinkled
with
a
little Parmesan cheese and pepper. Place a layer of white sauce and repeat process until all ingredients are used, ending
with red sauce.
Bake for 20 to 30 minutes or until top
of lasagne is golden.
Let stand 5 minutes before serving.
Makes 8 servings.
Stuffed Shrimp with Scampi Sauce:
Preheat oven to 400\
o taste.
For the bechamel sauce, combine the milk and 2
p one recipe of Bechamel sauce.
(A mornay sauce may be used with this
hile eggplant bakes, prepare bechamel sauce. Combine milk and garlic
fore serving, add milk.
Bechamel Sauce:
Add milk, onion,
months.
For the bechamel, melt the butter in a
n.
Make the cream sauce in advance as 1-1
Make the bechamel sauce--melt the butter in a