Grilled Vegetable Lasagna

We do love lasagna. It's just pasta though and there's no real mystery to it. If you can put it on pasta, you can use it with lasagna.

In fact, lasagna is just the shape of the noodle. Pasta al forno, or pasta from the oven, is a great way to make pasta ahead of time and even to make it portable. Just undercook any pasta, just till soft, in salted water, and drain. Make your sauce, and then mix them all together. Later in a pan with cheese and bake. Done.

But that's another story.

Vegetable lasagna is faster even than meat lasagna. You need:
Grilled vegetables, like sliced eggplant, sliced zucchini, mushrooms or grilled onions
Sliced tomato
Parmesan
Lasagna noodles
Vegetable broth (make your own with water, a tomato, a carrot, an onion)
2 liters Besciamella (see my other lasagna recipe for instructions, but it's doubled with 2 liters milk, 1.75 sticks butter, 2 c flour )

Prep your ingredients and set up to assemble. Key is to flavor each thing perfectly. Salt the veggies. Sprinkle the tomatoes with salt basil and olive oil. Good parts make a fantastic whole.

Place in pan in this order
Besciamella
*Pasta
Broth (wet well )
Besciamella
One veg
Parmesan
Repeat from the *.

I like to do the veg layers as follows:
Eggplant
Tomato w/ basil salt and olive oil
Zucchini
Other
The pan will probably only hold four layers broom and seal with besciamella.
Bake at 350 for 45 min or till golden. Allow to set for 20 min and dig in!