Vegetarian Lasagna

I made this version of the vegetarian lasagna when I went back to my parents' house... My mom loved it! She liked it so much that she wanted the recipe. I figure I'd post it here for recipe sharing, too. I actually skipped the bechamel sauce part of the recipe and made it up with extra tomato sauce and spinach.

PREPARATION TIME AND COOKING TIME: 1 1/2 hours
BAKING TIME: 45 minutes
YIELD: 1 tray of lasagna, 30 cm x 20 cm x 8 cm (12 inches x 8 inches x 3 inches)

This lasagna has five distinct ingredients: pasta, tomato sauce, bechamel sauce, spinach, and cheese.

Pasta:
about fifteen 17 cm x 17 cm (7-inch x 7-inch) sheets of instant lasagna (400 g, or about 14 ounces)

Tomato Sauce:
1/2 cup (125 ml) olive oil
1/2 teaspoon (2 ml) yellow asafoetida powder
1 cup (250 ml) chopped fresh basil
1 teaspoon (5 ml) dried oregano
1 teaspoon (5 ml) dried marjoram
2 bay leaves
1 teaspoon (5 ml) freshly ground black pepper
1 medium eggplant, diced into 0.5 cm (1/4-inch) cubes
3 medium peppers diced into 1.25 cm (1/2-inch) quarters
24 medium tomatoes, blanched, peeled, and chopped, or six 250g (9-ounce) tins Italian tomatoes, cut into 2.5 cm (1-inch) cubes (keep the juice)
1/2 cup (125 ml) black olives, chopped
2 tablespoons (40 ml) tomato paste
1 teaspoon (5 ml) salt
1 teaspoon (5 ml) brown sugar
2 tablespoons (40 ml) chopped fresh parsley

Bechamel Sauce:
1/2 cup (125 ml) melted butter
1/4 teaspoon (1 ml) ground nutmeg
1/2 teaspoon freshly ground black pepper
1/2 cup (125 ml) sifted plain flour
4 cups (1 litre) warm milk

Spinach:
1 large bunch of spinach leaves, separated, stalks removed, washed, blanched in boiling water, and drained

Cheese:
375 (13 ounces) grated cheddar cheese
250 g (9 ounces) grated mozzarella cheese
60 g (2 ounces) grated parmesan cheese
1 tablespoon (20 ml) grated parmesan cheese, reserved for garnish

To cook the tomato sauce

1. Heat the olive oil over moderate heat in a large, heavy-based saucepan. When hot, add the asafoetida. Saute momentarily; then add the fresh basil, oregano, marjoram, bay leaves, and black pepper and saute for another few seconds.
   
2. Add the eggplant cubes and stir fry for 2 minutes. Add the peppers and, stirring occasionally, cook them along with the eggplant pieces until both are softened (about 3 or 4 minutes).
   
3. Add the tomatoes and olives and stir well. Bring to the boil, reduce the heat slightly, and cook uncovered, stirring often, for about 1/2 hour or until lit reduces and thickens. Add tomato paste, salt, sugar, and parsley, mix well, and remove from the heat.
   

To cook the Bechamel Sauce

1. Place the melted butter in a heavy saucepan over low heat and stir in the nutmeg, black pepper, and flour and saute until the mixture darkens slightly (about 1/2 minute). Remove from the heat.
   
2. Gradually pour in the warm milk, stirring with a whisk until the sauce is smooth. Return to moderate heat and stir until it boils. Reduce the heat and simmer, stirring constantly until the sauce thickens to a thick-custard consistency (about 5 minutes).
   

To assemble the lasagna

1. Combined all 3 cheeses (except the reserved parmesan) in a bowl. Divide the tomato sauce and bechamel sauce into 3. Divide the cheese and spinach into 2. Divide the pasta into 5.
2. Spread one-third of the tomato sauce in the bottom of the baking tray. Place one-fifth of the pasta sheets on top. Spread on one-third of the bechamel sauce then another one-fifth of the pasta. Spread one-half o the spinach leaves; then sprinkle half the grated cheese on top.
3. Repeat this process twice more and you should end up with the bechamel sauce on top. Sprinkle with parmesan cheese. Place the lasagna in the top of the pre-heated 20 degree C / 390 degrees F oven and cook for 30-45 minutes or until the top is slightly golden and the pasta "gives" when you stick a knife in it. It's best to let the lasagna set for at least another hour before serving, as this "plumps" the pasta. Cut into squares and server.