Serving: 8         

Prep time:  30 mins                                

Cooking Time: 60 mins



2 Eggplant, thin sliced

2 Zucchini, thin sliced

2 Yellow Squash, thin sliced

2 Roma Tomatoes, think sliced

2 Red bell peppers, thin sliced


Ingredients - Bechamele Sauce: 

½ TBSP Unsalted Butter

½ TBSP All Purpose Flour

1 Cup Milk

Pinch Nutmeg and salt


Ingredients - Tomato Sauce: 

2 Cans San Marzano Tomatoes

1 Sweet Onion, diced

2 Garlic Cloves

3 TBSP Italian Seasoning

To taste Salt and Red Pepper Flakes


How To Make:

Preheat oven to 350 degrees   

Thin slice squash, zucchini, eggplant, tomatoes, red bell peppers and set aside

Saute diced onions and garlic until translucent and fragrant, add san marzano tomatoes, Italian seasoning, red pepper flakes and salt, brown sugar and simmer for 20 minutes.

Blend tomato sauce in blender until smooth and set aside

Melt butter in small saucepan, add flour and stir and cook for 5 minutes

Whisk in milk and cook until thickened.  Add salt and nutmeg to taste

In a baking dish add a layer of tomato sauce then a layer of béchamel sauce

Layer alternating sliced veggies in top in a swirl pattern repeating until dish is full

Drizzle with olive oil and season with salt, pepper and thyme