Our Vegetable Lasagne
Our Vegetable Lasagne

Hey everyone, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, our vegetable lasagne. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Our Vegetable Lasagne is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Our Vegetable Lasagne is something which I have loved my entire life.

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

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

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’s going to wrap this up with this special food our vegetable lasagne recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!