Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, our vegetable lasagne. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Our Vegetable Lasagne is one of the most well liked of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Our Vegetable Lasagne is something that I’ve loved my whole life. They are fine and they look fantastic.
Enjoy The Delicious Taste Of Our Stouffer's® Meatless Lasagna, With Freshly Made Pasta. Our Delicious Stouffer's® Frozen Meatless Lasagna Made With Plant Based Meat. Browse Our Official Site For Easy Lasagna Recipes!
To get started with this particular recipe, we must prepare a few ingredients. You can cook our vegetable lasagne using 21 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Our Vegetable Lasagne:
- Prepare 2 tbsp Canola or other neutral oil
- Make ready 2 large Red Onions
- Make ready 1 tsp minced garlic
- Prepare 2 1/2 tbsp minced up basil
- Get 2 1/2 large Portabello mushrooms
- Prepare 2 yellow bell peppers,chargrilled, desseded,skin removed, sliced
- Take 420 grams can of Kidney Beans
- Prepare 420 grams Can of crushed tomatoes
- Make ready 2 Eggplants (Aubergines)
- Make ready 19 sundried tomatoes
- Make ready 1 tsp salt
- Make ready 1/2 tsp black pepper
- Get 70 grams butter
- Make ready 2 tbsp heaped, plain (all purpose) flour
- Prepare 500 ml skim milk
- Get 450 grams ricotta cheese
- Prepare 50 grams parmesan cheese
- Prepare 1/4 tsp salt (second measure)
- Take 2 cup good cheddar cheese
- Get 50 grams parmesan cheese (second measure)
- Take 250 grams packet of fresh lasagne sheets
I left out the mushrooms and reduced the amount of mozzarella because of cholesterol consciousness and still the recipe was fantastic. Change it up: Feel free to play around with the vegetables here. Cook noodles according to package directions. Drain and lay flat on a sheet of aluminum foil.
Instructions to make Our Vegetable Lasagne:
- Preheat oven to 350°F (180°C or Gas mark 4). Brush or spray a 17cm x 35cm ovenproof dish with oil.
- Next, chop the onion in half and then each half finely into half moons. put aside.
- Slice mushrooms and sundried tomatoes about a centimeter thick. put aside
- 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
- In a large saute pan, put the oil in and heat. then add the onion, garlic and basil paste and cook for 4 minutes.
- Add in the mushrooms and cook for a further 1 minute.
- 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.
- 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.
- 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.
Heat olive oil in a large skillet over medium heat. My favorite vegetable lasagna recipe comes from my friend Gina's cookbook, Skinnytaste Meal Prep. I am loving this book because it has SO many healthy and fresh meal ideas that can be meal prepped. I am cooking my way through the book, but this lasagna is on regular rotation. This is a fabulous lasagna made with an artichoke and spinach mixture which has been cooked with vegetable broth, onions and garlic.
So that is going to wrap this up with this exceptional food our vegetable lasagne recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
