Hello, I am Jane. Today, I will show you a way to make our vegetable lasagne recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Our Vegetable Lasagne Recipe
Our Vegetable Lasagne is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They are nice and they look wonderful. Our Vegetable Lasagne is something that I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. 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:
- Prepare 2 tbsp Canola or other neutral oil
- Prepare 2 large Red Onions
- Make ready 1 tsp minced garlic
- Make ready 2 1/2 tbsp minced up basil
- Get 2 1/2 large Portabello mushrooms
- Take 2 yellow bell peppers,chargrilled, desseded,skin removed, sliced
- Make ready 420 grams can of Kidney Beans
- Make ready 420 grams Can of crushed tomatoes
- Take 2 Eggplants (Aubergines)
- Get 19 sundried tomatoes
- Make ready 1 tsp salt
- Get 1/2 tsp black pepper
- Make ready 70 grams butter
- Make ready 2 tbsp heaped, plain (all purpose) flour
- Take 500 ml skim milk
- Make ready 450 grams ricotta cheese
- Make ready 50 grams parmesan cheese
- Make ready 1/4 tsp salt (second measure)
- Get 2 cup good cheddar cheese
- Get 50 grams parmesan cheese (second measure)
- Make ready 250 grams packet of fresh lasagne sheets
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 sausage 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.
So that is going to wrap it up for this exceptional dish our vegetable lasagne recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Happy cooking.
