Bechamel sauce with cheese martha stewart

Add garlic, oregano, and red-pepper flakes cook until fragrant, 1 minute. Add onion, carrots, celery, and 1 teaspoon salt cook until vegetables have browned in places and most of moisture is cooked out of mushrooms and eggplant, about 15 minutes. Add mushrooms and eggplant and saute 10 minutes. Sauce: Heat oil in a large saucepan over medium-high.Remove from the heat and allow to sit for 5 to 10 minutes before serving. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Cover the baking dish tightly with foil and place in the oven.

Drizzle a little bit of olive oil over the top. Repeat the layers, then add a final layer of lasagna noodles topped with ricotta if any remains, and most importantly with the tomato sauce and Parmesan you set aside. Top with a layer of tomato sauce and a layer of Parmesan. Top the ricotta with half the eggplant, and sprinkle basil and half the mozzarella over the eggplant. Spoon on a few dollops then spread it with an offset or a rubber spatula. Top the noodles with a thin layer of ricotta. Spread a small spoonful of tomato sauce in a thin layer over the bottom of the baking dish.Set aside 1/2 cup of tomato sauce and 3 tablespoons of Parmesan to make sure you have enough for the top layer of the lasagna. Blend the ricotta cheese with the egg, water, cinnamon, and salt and pepper to taste. Lightly oil a rectangular baking dish.Set aside and turn the oven down to 350 degrees. Let the eggplant cool and steam in the foil packet for 20 minutes. Remove from the oven, and carefully fold the foil over and crimp the edges together (be careful not to burn yourself!). Place on the baking sheet and roast 15 to 20 minutes, until the slices are lightly colored on the bottom and soft to the tip of a knife. Slice the eggplant 1/3 inch thick, sprinkle with salt and toss with 2 tablespoons of olive oil. Line a baking sheet with foil and brush the foil lightly with olive oil. Sprinkle with reserved Parmesan and broil until cheese is browned and bubbling, 3 to 5 minutes. (Place a rimmed baking sheet on middle rack to catch any drippings.) Remove lasagna from oven and heat broiler. Cover lasagna loosely with foil and bake on top rack until sauce is bubbling, 35 to 40 minutes. Repeat layering with remaining ingredients, reserving the last 1/4 cup Parmesan. Top with 2 more noodles, half the egplant, 1 cup sauce, and 1/4 cup Parmesan. Layer with half the beef, then 1 cup sauce and 1/4 cup Parmesan. Spread 1 cup sauce in an 8-inch square baking dish.Cook, stirring occasionally, until fragrant, 3 minutes. Add allspice, mint, and oregano and season with salt and pepper.

Add beef and cook, stirring occasionally, until cooked through, 4 minutes.

Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high.

Bake until tender, 20 minutes, stirring eggplant and rotating sheets halfway through. Toss each with 1 tablespoon oil and season with salt and pepper. Divide eggplant between two rimmed baking sheets.

Preheat oven to 400 degrees, with racks in middle and upper third.

Bake until sauce is bubbling and cheese is golden, about 30 minutes.

Repeat with remaining eggplant, sauce, and mozzarella, then sprinkle with remaining 1/4 cup Parmesan. Top with half the eggplant, overlapping slices slightly, 2 cups sauce, and half the mozzarella.

Spread 1 cup tomato sauce in a 9-by-13-inch baking dish.

Drain on a paper-towel-lined baking sheet. In batches, fry eggplant until golden brown and tender, 2 to 3 minutes per side. In a large straight-sided skillet, heat oil over medium-high (a few breadcrumbs should sizzle when added). Coat eggplant in flour, shaking off excess. Put flour and eggs in two more shallow dishes.

In a shallow dish, combine breadcrumbs and 1/4 cup Parmesan season with salt and pepper.

Reduce heat and cook at a rapid simmer until thickened, 30 minutes.

Meanwhile, in a medium pot, bring tomatoes and garlic to a boil.

Arrange slices in a single layer on a dish towel and roll up tightly to extract excess water.

In a colander, toss eggplant with 2 teaspoons salt.

Bechamel sauce with cheese martha stewart