Hi, I am Marie. Today, we’re going to make vegetable lasagna recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. 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 popular of recent trending foods in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They’re nice and they look fantastic. Vegetable lasagna is something that I’ve loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can cook vegetable lasagna using 23 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Vegetable lasagna:
- Make ready bechamel sauce
- Get 1/4 cup butter
- Take 1/4 cup flour
- Prepare 3 cup whole milk
- Prepare 1 salt and pepper
- Take 1 pinch freshly grated nutmeg
- Make ready 1/2 cup cheese (parmiggiano or grano padano or provolone or mix of all the three)
- Get ricotta mixture
- Get 1 egg
- Take 200 grams ricotta
- Make ready 5 tbsp green pesto
- Get 1 salt and pepper
- Get vegetable mixture
- Make ready 2 cup sliced mushrooms
- Take 2 cup diced bell peppers
- Prepare 4 garlic cloves peeled and minced
- Get 1 packages frozen spinach
- Take 1/2 cup frozen peas
- Prepare 1/2 cup asparagus cut into small pieces
- Take 3 tbsp olive oil
- Prepare 1 freshly chopped thyme
- Prepare 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 hot 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’s going to wrap this up for this distinctive dish vegetable lasagna recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Let’s cook!
