Eggplant and Zucchini Lasagna with Creamy Sauce and Basil Pesto

Name: Eggplant and Zucchini Lasagna with Creamy Sauce and Basil Pesto
Prep time: 40 min
Cook time: 40 min
Total time: 80 Minutes
Yield: 6 servings

With

40 minutes

40minutes

6 people

Cheap

Ingredients 15 items

400 g eggplant, peeled and sliced lengthwise
400 g zucchini, green, peeled and sliced lengthwise
400 g zucchini, yellow, peeled and sliced lengthwise
1 liter skimmed milk
1 sachet MAGGI Idea of the Day Béchamel Mix
1 pinch ground nutmeg
1 onion, finely shredded (do not throw the juice)
1 teaspoon parmesan cheese, shredded, for topping
For the pesto sauce:
50 g fresh basil, or frozen
1 teaspoon pine seeds
1 clove Garlic
2 tablespoons Olive oil
1 tablespoon parmesan cheese, shredded
1 pinch White ground pepper

How to prepare

Roast the sliced vegetables for 20 minutes in a preheated oven at 150 °C.
Combine the milk with the béchamel mix, nutmeg and onion. Bring to a boil while stirring, and then reduce and keep on low heat until it becomes thick.
Blend all the pesto ingredients in a food processor until they become a paste. Combine the pesto sauce with each of the roasted vegetables separately.
Cover the bottom of a Pyrex with some of the béchamel sauce, and then put one layer of green zucchini, then white sauce, then eggplants, then white sauce again, then yellow zucchini. Continue with the same process; spread the parmesan cheese on top and bake in the oven for about 25 minutes at 180 °C.