Gluten Free Béchamel Lasagna with Eggplant and Zucchini

A rich, creamy, all in one meal. Make a large pan of gluten free béchamel lasagna with eggplant and zucchini and you can freeze half for another night's dinner or put in the refrigerator to enjoy again during that same week.

Cut off both ends of the eggplant then peel and cut into strips. Wash Zucchini, cut off ends and cut into thin strips. Place onto a tray lined with parchment paper that's been sprayed with olive oil. Spray vegetables with olive oil, sprinkle with garlic powder, onion powder and salt.

Place into a preheated 425 degree oven and roast for 15 - 20 minutes. Remove and allow to cool.

Fill a large pot with cold water. Add salt. Bring to a rolling boil. Add lasagna noodles. Cook 2 minutes less than recommended as the noodles will cook more in the oven. Drain noodles and immediately run cold water over them to stop the cooking process. Drape over colander to allow to cool so you can handle them.

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While lasagna is cooking and vegetables are cooling, make your Béchamel sauce. Melt butter on low heat in a saucepan. Once butter is melted and hot, add flour. Whisk continuously as flour cooks. Cook until flour is slightly brown. Add milk. Whisk continuously until it is hot and bubbly and thickens. Add parmesan cheese and stir well. Take off heat and set aside. BE VERY CAREFUL NOT TO LET THE BUTTER OR MILK BURN AS THEY CAN BURN EASILY.

Spray your lasagna pan with olive oil. Be sure to grease the sides well too. Add a thin layer of sauce to bottom of pan. Place lasagna noodles on top of sauce. You can overlap them a bit. Add eggplant and zucchini on top of noodles. Evenly spread some sauce on top of the vegetables. Do another layer of noodles. Add the rest of the sauce being sure to get into the corners and sides well. Slice mozzarella cheese and place on top of sauce.

Cover pan tightly with tin foil. Place into a preheated 350 degree oven. Bake, covered, for 30 minutes. Remove cover and bake another 20 minutes. Broil to brown. Watch carefully when broiling as it can burn quickly. Remove from oven and allow to set for 15 minutes before serving.

Serve and enjoy. I served mine with Air Fryer Gluten Free Eggplant Balls.

Ingredients:

1 eggplant peeled

1 zucchini washed

garlic powder to taste - McCormick is gluten free unless otherwise noted

onion powder to taste - McCormick is gluten free unless otherwise noted

salt to taste

gluten free lasagna noodles - I prefer Tinkyada brand

4 tablespoons butter

1/2 cup gluten free flour - I prefer King Arthur's Measure for Measure

2 cups milk

1/4 cup parmesan cheese

fresh mozzarella cut into strips

olive oil

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