Our Vegetable Lasagne
Our Vegetable Lasagne

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, our vegetable lasagne. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Our Vegetable Lasagne is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes delicious. They are fine and they look fantastic. Our Vegetable Lasagne is something that I have loved my whole life.

Browse Our Official Site For Easy Lasagna Recipes! In a small bowl, mix egg and ricotta cheese. Top with remaining ricotta mixture, noodles and vegetable mixture.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook our vegetable lasagne using 21 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Our Vegetable Lasagne:
  1. Take 2 tbsp Canola or other neutral oil
  2. Prepare 2 large Red Onions
  3. Make ready 1 tsp minced garlic
  4. Make ready 2 1/2 tbsp minced up basil
  5. Take 2 1/2 large Portabello mushrooms
  6. Prepare 2 yellow bell peppers,chargrilled, desseded,skin removed, sliced
  7. Make ready 420 grams can of Kidney Beans
  8. Prepare 420 grams Can of crushed tomatoes
  9. Get 2 Eggplants (Aubergines)
  10. Get 19 sundried tomatoes
  11. Take 1 tsp salt
  12. Make ready 1/2 tsp black pepper
  13. Prepare 70 grams butter
  14. Prepare 2 tbsp heaped, plain (all purpose) flour
  15. Prepare 500 ml skim milk
  16. Prepare 450 grams ricotta cheese
  17. Get 50 grams parmesan cheese
  18. Make ready 1/4 tsp salt (second measure)
  19. Get 2 cup good cheddar cheese
  20. Take 50 grams parmesan cheese (second measure)
  21. Get 250 grams packet of fresh lasagne sheets

Sliced mushrooms, red bell pepper, and shallots are layered with three cheeses and a homemade white sauce in this delicious vegetarian lasagna. Hearty Vegetable Lasagna "Simple, fast, excellent. Every person who tried this said it was the best they'd ever had. This is a BIG statement coming from vegetarians.

Instructions to make Our Vegetable Lasagne:
  1. Preheat oven to 350°F (180°C or Gas mark 4). Brush or spray a 17cm x 35cm ovenproof dish with oil.
  2. Next, chop the onion in half and then each half finely into half moons. put aside.
  3. Slice mushrooms and sundried tomatoes about a centimeter thick. put aside
  4. Slice the eggplant (aubergine) into 1/2 inch thick rounds and place in boiling water in a saucepan for 90 seconds. remove and drain. put aside
  5. In a large saute pan, put the oil in and heat. then add the onion, garlic and basil paste and cook for 4 minutes.
  6. Add in the mushrooms and cook for a further 1 minute.
  7. Add the canned tomatoes, sliced bell peppers and drained, canned kidney beans. stir and cook on a medium heat for 13 minutes. the mixture will thicken. once cooked, put aside.
  8. To do the cheese sauce, place the butter in a saucepan until melted then stir in the flour and cook while stirring for 1 minute. remove from the heat and gradually stir in the milk. Return to the heat and stir constantly until the sauce begins to boil and thicken. Reduce heat to low and simmer for 1 minute. Remove from heat and stir in the Ricotta cheese and the first measure of Parmesan cheese. Season with salt and pepper.
  9. Dip the lasagne sheets if necessary in hot water to soften slightly and place some to form a layer on the bottom of the prepared tray. On top of these sheets place some spread out slices of aubergine, then scatter some sundried tomatoes around. top this with half of the mushroom /kidney bean/tomatoes mix, spreading out as evenly as possible, then spoon over a third of the cheese sauce. Put another layer of pasta on top of this and repeat seasoning as you go. Finish off with a layer of pasta sheets and then last third of the cheese sauce. Sprinkle over the cheddar and second measure ofParmesan and bake for 45 minutes or until pasta is soft.

To make this gluten-free, use gluten-free lasagne sheets. Lasagne can be made several hours ahead, then refrigerated. Alternatively, heat portions in a microwave. Try our vegetarian alternative to the classic meat lasagne with layers of greens and fresh pesto. This kale, ricotta and leek lasagne is low in calories and super easy to whip up, a great midweek meal to feed the family.

So that’s going to wrap it up with this special food our vegetable lasagne recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!