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Old 02-07-2014, 12:54 PM
 
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I never made vegetable lasagna and have a noob question.

I am using yellow squash, zuchini, eggplant and spinach. Do I cook the veggies first as I know all of these get watery when cooked OR does it get absorbed during baking? I am doing a sundried tomato pesto and a bechamel sauce with basil. Along the usual cheeses. (ricotta mixed with locatelli and of course mozz and sharp prov)

I know when I make moussaka I precook the eggplant. The recipe doesn't say to cook the veggies.
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Old 02-07-2014, 03:50 PM
 
Location: Islip,NY
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If the squash is sliced very thin I don't see a need to cook them first. I When I make spinach lasagna I use frozen chopped spinach but make sure to squeeze out any excess liquid. are you using a mandolin slicer?? If paper thin then the veggies d not need cooking. For fresh spinach I would steam it till it's just about wilted.
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Old 02-07-2014, 05:29 PM
 
7,672 posts, read 9,863,873 times
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I ended up sauteing everything just in case. I don't have a mandolin so they were sliced to about quarter inch. Thanks! Next lasagna will be spinach Florentine style, so great tip on squeezing the spinach.
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Old 02-08-2014, 06:24 AM
 
Location: New York City
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Quote:
Originally Posted by momtothree View Post
I never made vegetable lasagna and have a noob question.

I am using yellow squash, zuchini, eggplant and spinach. Do I cook the veggies first as I know all of these get watery when cooked OR does it get absorbed during baking? I am doing a sundried tomato pesto and a bechamel sauce with basil. Along the usual cheeses. (ricotta mixed with locatelli and of course mozz and sharp prov)

I know when I make moussaka I precook the eggplant. The recipe doesn't say to cook the veggies.
Excess water is the bane of every veggie lasagna. Yes, you absolutely need to precook (and season) the veg—or you end up with a bland, soupy mess. Sautéing is one possibility. You can also cut into thin strips and roast on a baking sheet.
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