Zucchini Mushroom And Pimiento Lasagne
|Lasagna noodles||4 Ounce|
|Olive oil||1 Tablespoon|
|Yellow onion||1 Medium, chopped|
|Zucchini||1 Medium, halved lengthwise and sliced thin|
|Mushrooms||1⁄2 Pound, sliced thin|
|Green peas||1 Cup (16 tbs) (Fresh/Frozen)|
|Lemon juice||2 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Pimientos||8 Ounce, drained and sliced lengthwise into 1/2 inch strips (1 Jar)|
|Skim milk||1 1⁄2 Cup (24 tbs)|
|Flour||2 1⁄2 Tablespoon|
|Dried oregano||1⁄2 Teaspoon, crumbled|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Preheat the oven to 375°F.
Wrap each unpeeled garlic bulb in aluminum foil, set in the oven, and roast for 20 minutes.
Cool in the foil until easy to handle, then pull off the garlic cloves one by one and pinch, squeezing the flesh into a small bowl; mash the garlic and set aside.
Cook the lasagne noodles according to package directions, omitting the salt.
Rinse with cold water and drain.
Meanwhile, heat the olive oil in a heavy 10 inch skillet over moderate heat for 1 minute; add the onion and zucchini and cook, uncovered, until soft about 5 minutes.
Add the mushrooms and cook, uncovered, 3 minutes longer; add the peas and cook 3 more minutes.
Stir in the lemon juice, pepper, and pimiento and remove from the heat.
In a small saucepan, whisk the milk into the flour; set over moderately low heat and cook, stirring, for 4 minutes or until thickened.
Mix in the oregano, cheese, and reserved garlic.
Measure out 1/2 cup of the sauce and reserve.
Combine the rest with the zucchini mixture.
To assemble the lasagne, line the bottom of an ungreased 8"x 8"x 2" baking pan with the cooked lasagne noodles, cutting them to fit and reserving the scraps.
Spread half the zucchini mixture over the noodles, add a second layer of noodles, spread with the remaining zucchini mixture, then top with the noodle scraps.
Finally, smooth the reserved sauce evenly over all.
Cover with aluminum foil and bake 20 minutes; uncover and bake 15 more minutes.