Hello, I’m Clara. Today, we’re going to make veggie lasagna recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Veggie Lasagna Recipe
Veggie Lasagna is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They are nice and they look fantastic. Veggie Lasagna is something which I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few components. You can have veggie lasagna using 24 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Veggie Lasagna:
- Take For the Red Sauce
- Take 1 onion
- Make ready 6 garlic pods
- Get 2 celery sticks
- Prepare 2 carrots
- Get 1 bellpepper
- Make ready 2 cups sliced mushrooms
- Make ready 3-4 fresh basil leaves
- Take 500 g pasta sauce
- Take Dried oregano
- Get Chili flakes
- Prepare Pepper
- Take Salt
- Prepare Olive oil
- Make ready Sugar (optional)
- Prepare For the Bechamel Sauce
- Take 50 g butter
- Get 1 tbsp plain flour
- Make ready 2 cups milk
- Get Salt
- Get Pepper
- Get Assembly
- Make ready 1 box lasagna sheets
- Make ready 2 cups Shredded cheese
Steps to make Veggie Lasagna:
- Start with making the white sauce so that there’s enough time for it to cool down. Melt butter in a pan, add the flour in and stir well to incorporate all the butter into the flour. On medium high heat roast the flour a little until cooked.
- Take the pan off the heat and add milk while continuously whisking the mixture to avoid lumps. Put it back on the heat so that milk boils and the sauce thickens. Add more milk to adjust the consistency and season with salt and pepper. Once ready, set aside to cool.
- For the red sauce, dice all the veggies. Sauté garlic on olive oil, add in the veggies and sauté well. Leave the veggies a little crunchy. Add dried herbs, fresh basil, salt and pepper.
- Add the pasta sauce and simmer for 15 mins with lid on. If still tangy, add a little sugar and fry on medium high heat. If the sauce looks dry add a little water to adjust the consistency, although it should not be very watery.
- Assembly! Grease a baking pan with olive oil. Add a layer of red sauce followed by white sauce and line with lasagna sheets. Then repeat until the pan is filled. Finally, at the top layer put the remaining white sauce and finish with lots of shredded mozzarella and Parmesan cheese.
- Make sure the cheese sticks to the corner of the pan for a crust to be formed. Top with dried herbs, pepper and fresh basil leaves or black olives or the garnish of your choice.
- To bake: preheat the oven at 180 degrees Celsius, cover the assembled lasagna with aluminium foil and bake for 25 mins. Then remove the foil and broil for another 10 mins until the cheese is brown and crusty. Bon apetite!
So that’s going to wrap this up for this distinctive dish veggie lasagna recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Let’s cook!
