Herringbone Vegetable Lasagna

Name: Herringbone Vegetable Lasagna
Ingredients: 3 zucchini large; 2 tablespoons olive oil; 2 eggplant small, diced; 8 ounces mushrooms diced; 1 onion diced; 2 carrots diced; 2 cloves minced garlic; 28 ounces crushed tomatoes 1 can; 1/2 teaspoon dried oregano; 1/2 teaspoon crushed red pepper flakes; 1 teaspoon sugar; 2 sprigs fresh basil; salt to taste; 2 1/2 tablespoons butter; 2 tablespoons flour; 1 1/2 cups milk; 1/2 teaspoon salt; 8 ounces grated Parmesan cheese; nutmeg freshly ground

19 ingredients

1 steps

Ingredients

3 zucchini large
2 tablespoons olive oil
2 eggplant small, diced
8 ounces mushrooms diced
1 onion diced
2 carrots diced
2 cloves minced garlic
28 ounces crushed tomatoes 1 can
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
1 teaspoon sugar
2 sprigs fresh basil
salt to taste
2 1/2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
1/2 teaspoon salt
8 ounces grated Parmesan cheese
nutmeg freshly ground

Directions

1

["Start off by making the zucchini lasagna noodles. Attach the KitchenAid(R) Vegetable Sheet Cutter Attachment to the power hub of the Artisan(R) Mini Stand Mixer. Trim the ends of of your zucchini with your KitchenAid(R) Chef Knife and cut into even 4\" sections.""