Hi, I’m Marie. Today, we’re going to make mascarpone and vegetable lasagna recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I’m gonna make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Mascarpone and Vegetable Lasagna Recipe
Mascarpone and Vegetable Lasagna is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It is simple, it is quick, it tastes delicious. Mascarpone and Vegetable Lasagna is something that I have loved my whole life. They’re fine and they look fantastic.
To bewith this recipe, we have to prepare a few ingredients. You can cook mascarpone and vegetable lasagna using 21 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Mascarpone and Vegetable Lasagna:
- Prepare 9 to 10 Lasagna sheets
- Prepare 100 grams Mascarpone
- Get 2 small Zucchini
- Take 1 Eggplant (slim Japanese type)
- Take 1 Bell pepper (green or red)
- Get 3 large Button mushrooms
- Make ready 1 Onion
- Make ready 2 cloves, chopped very finely Garlic
- Get For the bechamel sauce:
- Prepare 45 grams *Butter
- Prepare 45 grams *White flour
- Prepare 750 ml *Milk
- Prepare 1 dash *Nutmeg
- Get 1 tsp *Salt
- Get 1 dash *White pepper
- Make ready 1 can Canned tomatoes (chopped)
- Prepare 150 to 200 grams Parmesan cheese
- Make ready 1/2 to 1 tablespoon for each vegetable to be sautéed Olive oil
- Get 1 tbsp Oil for the lasagna pan
- Make ready 1 Finely chopped parsley
- Take 1 dash Black pepper
Steps to make Mascarpone and Vegetable Lasagna:
- Sauté the zucchini, eggplant, onion, mushrooms, and bell pepper individually in olive oil, seasoning each lightly with salt and pepper. Drain off any excess oil with paper towels.
- Bring the milk to a boil in a pan, and keep it warm. Melt the butter in another pan. Add the flour to the butter, and add the warm milk little by little, mixing well each time. Add the salt and pepper and nutmet to finish, and turn off the heat.
- Bring a pot of water to a boil, add the lasagna sheets one by one, and cook for 6 minutes. Drain off the water on kitchen towels or paper towels.
- Oil an ovenproof dish and put 3 sheets of lasagna noodles on the bottom. Top with the zucchini, eggplant, onion, mushrooms and bell pepper.
- Add half each of the bechamel sauce, Parmesan, mascarpone and canned tomatoes. Repeat once more. Bake the lasagne in a 200 °C oven for 30 minutes.
- When the lasagna is baked, turn the oven off, open the door a little and leave for 10 minutes. Sprinkle with parsley to taste. Add some salt and pepper on top for even more flavor.
- Mix up the homemade mascarponevery well, and drain overnight in a sieve lined with paper towels. It will become about 200 g, so the entire amount is used. - - https://cookpad.com/us/recipes/144769-homemade-mascarpone
- Note: Apparently it’s hard to get mascarpone in Japan, so I added a recipe to make it at home.
- Sauté the mushrooms and the 2 finely chopped garlic cloves together for added fragrance and taste.
- I used homemade mascarpone for this. I added salt to it and it came out very nicely.
- Try making it with handmade lasagna sheets! I got these from my friend John.
- Related recipe -, Lentil and mascarpone lasagna. - - https://cookpad.com/us/recipes/148000-refreshing-umeboshi-and-shiso-cabbage-salad
So that’s going to wrap this up for this exceptional dish mascarpone and vegetable lasagna recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Let’s cook!
