Hi, I am Elise. Today, we’re going to make vegetable lasagna recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I’m gonna make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Vegetable lasagna Recipe
Vegetable lasagna is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Vegetable lasagna is something that I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can cook vegetable lasagna using 23 ingredients and 13 steps. Here is how you can achieve that.
The ingredients needed to make Vegetable lasagna:
- Take bechamel sauce
- Get 1/4 cup butter
- Prepare 1/4 cup flour
- Prepare 3 cup whole milk
- Make ready 1 salt and pepper
- Make ready 1 pinch freshly grated nutmeg
- Take 1/2 cup cheese (parmiggiano or grano padano or provolone or mix of all the three)
- Get ricotta mixture
- Get 1 egg
- Get 200 grams ricotta
- Make ready 5 tbsp green pesto
- Prepare 1 salt and pepper
- Prepare vegetable mixture
- Take 2 cup sliced mushrooms
- Prepare 2 cup diced bell peppers
- Get 4 garlic cloves peeled and minced
- Make ready 1 packages frozen spinach
- Get 1/2 cup frozen peas
- Make ready 1/2 cup asparagus cut into small pieces
- Make ready 3 tbsp olive oil
- Make ready 1 freshly chopped thyme
- Take 1 packages lasagna sheets
- Take 1/2 cup mix of shredded provolone, parmiggiano, grano padano or mozzarella cheese
Instructions to make Vegetable lasagna:
- To make the bechamel sauce. In a sauce pan add the butter. After it melts add the flour and cook the flour under low heat for 3 minutes until there are no lumps. After that add the milk gently to the flour. Stir the whole mixture until it thickens and resembles a sauce consistency. Season it with salt, pepper, and nutmeg. Add the cheese mixture and set aside while it cools down.
- For the ricotta mixture. Add all the ingredients mentioned under ricotta mixture in a bowl and mix and set aside.
- For the vegetable mixture. Heat a large skillet over medium heat and add the olive oil.
- Once the oil is sausage add the chopped garlic and cook it for 30 seconds. Add the vegetables and cook them under medium low heat for 10 minutes until the vegetables are soft and moist.
- Meanwhile preheat the oven to 425°F
- When the vegetables are done, now it is time to layer the lasagna.
- Give the baking dish a good layer of butter wash. For layering the lasagna, divide the ricotta mix into 3 parts, vegetable mix into 3 parts and bechamel sauce into 4 parts.
- Tip: Layer the lasagna sheets in between the bechamel sauce and the ricotta mixture. The moisture content in the sauce and ricotta mixture helps cook the lasagna sheets.
- Pour 1/4 of bechamel sauce on the bottom and top with 3 sheets of lasagna sheets. Number of sheets depends on the size of the casserole dish. Top the lasagna sheets with 1/3 of ricotta mixture and top it with 1/3 of vegetable mixture.
- Continue layering the lasagna with similiar steps. Sauce, lasagna sheets, ricotta mixture and vegetable mix. Lastly top the sheets with the bechamel sauce and cover with aluminium foil and bake it for 45 minutes.
- After baking it uncover the foil and top with cheese mixture and bake it until the cheese melts.
- Mine took almost 15 minutes for the cheese to become bubbly and goey. Once the baking is done give a good 15 minutes for the lasagna to set before serving.
- This recipe is inspired by laura from laurainthekitchen.com
So that is going to wrap this up with this distinctive dish vegetable lasagna recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Happy cooking.
