Our Vegetable Lasagne. Top with remaining ricotta mixture, noodles and vegetable mixture. Sprinkle with cheeses and Italian seasoning. I consider this at its core a classic red sauce and ricotta lasagna recipe, the kind you make for friends and family, the kind you make two of at once so you can freeze the other.
The tomato sauce is the same across all three recipes, but the vegetables vary. For this recipe, you'll chop bell pepper, zucchini and carrot into very small pieces and sauté them until they're nice and golden on the edges. Many problems plague vegetable lasagna—soggy vegetables, grainy ricotta, and dull tomato sauce—to name a few. You can have Our Vegetable Lasagne using 21 ingredients and 9 steps. Here is how you cook it.
Ingredients of Our Vegetable Lasagne
- You need 2 tbsp of Canola or other neutral oil.
- Prepare 2 of large Red Onions.
- It’s 1 tsp of minced garlic.
- Prepare 2 1/2 tbsp of minced up basil.
- It’s 2 1/2 of large Portabello mushrooms.
- You need 2 of yellow bell peppers,chargrilled, desseded,skin removed, sliced.
- Prepare 420 grams of can of Kidney Beans.
- You need 420 grams of Can of crushed tomatoes.
- You need 2 of Eggplants (Aubergines).
- It’s 19 of sundried tomatoes.
- You need 1 tsp of salt.
- You need 1/2 tsp of black pepper.
- You need 70 grams of butter.
- You need 2 tbsp of heaped, plain (all purpose) flour.
- It’s 500 ml of skim milk.
- It’s 450 grams of ricotta cheese.
- You need 50 grams of parmesan cheese.
- Prepare 1/4 tsp of salt (second measure).
- Prepare 2 cup of good cheddar cheese.
- You need 50 grams of parmesan cheese (second measure).
- You need 250 grams of packet of fresh lasagne sheets.
We began by fixing the vegetables. Precooking eggplant, zucchini, summer squash, and spinach not only reduced their juices but als. Butternut squash might be fall's most versatile (and beloved!) vegetable. There are so many delicious ways to use this hard-shell squash, from soups and salads to lasagna and pizza.
Our Vegetable Lasagne step by step
- 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..
Rinse with cold water, and drain. Assemble the lasagna by layering the vegetable sauce, noodles, the ricotta mixture, and shredded cheese. On an extra large baking sheet, toss together the diced vegetables, olive oil, balsamic vinegar, salt and pepper. The Vegetable Lasagna is a wonderful way to encourage our kids to enjoy more vegetables, while also showing them that healthy living can be soul-nurturing, wholesome, and comforting. Any simple and fresh dinner that brings my family happily together around the table is an instant keeper!
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