Our Vegetable Lasagne
Our Vegetable Lasagne

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, our vegetable lasagne. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Our Vegetable Lasagne is one of the most favored of current trending meals on earth. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Our Vegetable Lasagne is something that I have loved my whole life.

This this the best vegetable lasagna recipe, ever with tender vegetables, a light tomato sauce, and lots of cheese. Try our fast mixed vegetable lasagne or even making lasagne with tortillas for a Mexican twist. Vegetable lasagnes are versatile, delicious and make a great alternative to the traditional meaty dish.

To get started with this recipe, we must first prepare a few components. You can cook our vegetable lasagne using 21 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Our Vegetable Lasagne:
  1. Make ready 2 tbsp Canola or other neutral oil
  2. Make ready 2 large Red Onions
  3. Make ready 1 tsp minced garlic
  4. Make ready 2 1/2 tbsp minced up basil
  5. Get 2 1/2 large Portabello mushrooms
  6. Get 2 yellow bell peppers,chargrilled, desseded,skin removed, sliced
  7. Prepare 420 grams can of Kidney Beans
  8. Get 420 grams Can of crushed tomatoes
  9. Take 2 Eggplants (Aubergines)
  10. Prepare 19 sundried tomatoes
  11. Prepare 1 tsp salt
  12. Make ready 1/2 tsp black pepper
  13. Make ready 70 grams butter
  14. Take 2 tbsp heaped, plain (all purpose) flour
  15. Prepare 500 ml skim milk
  16. Take 450 grams ricotta cheese
  17. Get 50 grams parmesan cheese
  18. Prepare 1/4 tsp salt (second measure)
  19. Get 2 cup good cheddar cheese
  20. Take 50 grams parmesan cheese (second measure)
  21. Prepare 250 grams packet of fresh lasagne sheets

For the full Vegetable Lasagna Recipe with ingredient amounts and instructions, please visit our recipe page on Inspired Taste. The star of the show is this roasted vegetable lasagna — always a hit! Here's what Ina says about this dish, with a few smart tips for making it great. This vegetarian lasagne recipe is packed full of vegetables and the perfect comfort food for your family.

Steps to make Our Vegetable Lasagne:
  1. Preheat oven to 350°F (180°C or Gas mark 4). Brush or spray a 17cm x 35cm ovenproof dish with oil.
  2. Next, chop the onion in half and then each half finely into half moons. put aside.
  3. Slice mushrooms and sundried tomatoes about a centimeter thick. put aside
  4. 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
  5. In a large saute pan, put the oil in and heat. then add the onion, garlic and basil paste and cook for 4 minutes.
  6. Add in the mushrooms and cook for a further 1 minute.
  7. 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.
  8. 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.
  9. 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.

A rustic lasagne that's rammed with veggies. Tender vegetables, a light tomato sauce, and lots of cheese make this the best vegetable lasagna recipe, ever. Jump to the Vegetable Lasagna Recipe or watch our video to see. Vegetable lasagna or vegan lasagne, our vegetarian pasta bakes make easy midweek meals for Try our ideas for easy vegetarian lasagne - from creamy porcini to indulgent squash with. Photographs: Felicity Cloake for the Guardian.

So that is going to wrap this up with this special food our vegetable lasagne recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!