Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, vegetable lasagna. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Vegetable lasagna is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They are nice and they look wonderful. Vegetable lasagna is something which I have loved my entire life.
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To get started with this recipe, we have to first prepare a few components. You can have vegetable lasagna using 23 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Vegetable lasagna:
- Take bechamel sauce
- Prepare 1/4 cup butter
- Make ready 1/4 cup flour
- Make ready 3 cup whole milk
- Take 1 salt and pepper
- Prepare 1 pinch freshly grated nutmeg
- Prepare 1/2 cup cheese (parmiggiano or grano padano or provolone or mix of all the three)
- Get ricotta mixture
- Prepare 1 egg
- Prepare 200 grams ricotta
- Take 5 tbsp green pesto
- Take 1 salt and pepper
- Get vegetable mixture
- Prepare 2 cup sliced mushrooms
- Take 2 cup diced bell peppers
- Prepare 4 garlic cloves peeled and minced
- Take 1 packages frozen spinach
- Take 1/2 cup frozen peas
- Make ready 1/2 cup asparagus cut into small pieces
- Get 3 tbsp olive oil
- Get 1 freshly chopped thyme
- Take 1 packages lasagna sheets
- Get 1/2 cup mix of shredded provolone, parmiggiano, grano padano or mozzarella cheese
Spinach is the star of this vegetable lasagna recipe. In a separate bowl, combine ricotta, eggs, Parmesan cheese, salt, and pepper. To assemble, spread a little of the vegetable/tomato sauce in a lasagna pan. Layer four cooked noodles in the pan, slightly overlapping them if necessary.
Steps 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
To assemble, spread a little of the vegetable/tomato sauce in a lasagna pan. Layer four cooked noodles in the pan, slightly overlapping them if necessary. This vegetarian lasagna is cheesy (of course), and loaded with vegetables, spinach and a simple tomato sauce. If you have any meatless-meal skeptics in your life, this lasagna will change their mind. This lasagna is based on my spinach artichoke lasagna on the blog and the roasted eggplant lasagna in my cookbook.
So that’s going to wrap this up for this special food vegetable lasagna recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be interesting food at 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. Go on get cooking!
