Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, vegetable lasagna. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Vegetable lasagna is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes delicious. They are fine and they look wonderful. Vegetable lasagna is something which I have loved my whole life.
The Taste You'll Love To Serve With Classico Pasta Recipes. Browse Our Official Site For Easy Lasagna Recipes! I am not usually impressed with vegetable lasagna but this recipe had a great taste. I left out the mushrooms and reduced the amount of mozzarella because of cholesterol consciousness and still the recipe was fantastic.
To get started with this particular recipe, we must prepare a few components. You can cook vegetable lasagna using 23 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Vegetable lasagna:
- Get bechamel sauce
- Get butter
- Prepare flour
- Get whole milk
- Prepare salt and pepper
- Take freshly grated nutmeg
- Prepare cheese (parmiggiano or grano padano or provolone or mix of all the three)
- Take ricotta mixture
- Get egg
- Take ricotta
- Make ready green pesto
- Take salt and pepper
- Prepare vegetable mixture
- Take sliced mushrooms
- Get diced bell peppers
- Take garlic cloves peeled and minced
- Take frozen spinach
- Take frozen peas
- Prepare asparagus cut into small pieces
- Prepare olive oil
- Take freshly chopped thyme
- Prepare lasagna sheets
- Make ready mix of shredded provolone, parmiggiano, grano padano or mozzarella cheese
Spinach is the star of this vegetable lasagna recipe. Cook noodles according to package directions. Drain and lay flat on a sheet of aluminum foil. Heat olive oil in a large skillet over medium heat.
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
Drain and lay flat on a sheet of aluminum foil. Heat olive oil in a large skillet over medium heat. This lasagna is based on my spinach artichoke lasagna on the blog and the roasted eggplant lasagna in my cookbook. I love those less-conventional vegetarian lasagnas. The tomato sauce is the same across all three recipes, but the vegetables.
So that is going to wrap it up with this special food vegetable lasagna recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
