Easiest Way to Prepare Yummy Three-Cheese Vegetable Lasagne

Three-Cheese Vegetable Lasagne. Add the milk and vegetable stock and season with salt, to taste. This Lasagna is filled with various vegetables, pasta sauce and three types of cheese. If you are looking for a simple and delicious recipe for lasagna, you are at the right place.

Three-Cheese Lasagna. this link is to an external site that may or may not meet accessibility guidelines. Add the milk and vegetable stock and season with salt, to taste. Whisk together and allow to simmer for a few minutes, then stir in Ladle some of the sauce into the bottom of the prepared pan, then add a layer of noodles, then some vegetables and some more sauce. You can have Three-Cheese Vegetable Lasagne using 17 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Three-Cheese Vegetable Lasagne

1. You need 1 packet of lasagne sheets.
2. It's 2 tins of chopped tomatoes.
3. You need 1/3 of bulb of garlic.
4. You need 1 of large onion.
5. It's 2 of carrots.
6. Prepare of Olive oil.
7. Prepare 1 of small hand-full of basil.
8. It's 1 of large red pepper.
9. You need of Salt and pepper.
10. You need 1 pinch of paprika.
11. You need of Plain flour.
12. Prepare 1 of bay leaf.
13. Prepare 200 g of mozzarella cheese.
14. Prepare 200 g of cheddar cheese (the stronger the better).
15. You need 150 g of parmesan cheese.
16. Prepare 2 cups of milk.
17. You need 1/2 cup of butter.

This lasagne uses cheeses that have a lower fat content than many traditional hard cheeses. Arrange a third of the lasagne over it in an even layer. Spread half the ricotta mixture over the pasta and scatter half the vegetables on top. Substituting eggplant slices for lasagna noodles makes this three-cheese vegetable lasagna light and flavorful.

Three-Cheese Vegetable Lasagne instructions

1. Chop the onion garlic and peppers. Then add olive oil to a pan and heat. Add the onion garlic and peppers and fry until the onions start to brown..
2. Add the chopped tomatoes, carrots, basil, salt & pepper, paprika and bay leaf. Simmer on a low heat for 25 minutes, stirring regularly..
3. Make a béchamel sauce: heat three knobs of butter in pan, when it bubbles sieve in some of the flour, whisking, until it turns into a yellow paste. Gradually add a little milk while whisking. You can keep adding a little milk or flour until you have enough of a runny white - the trick is to keep whisking!.
4. Grate the cheddar and 3/4 of the parmesan and add to the sauce. Stir until all the cheese has melted, then remove from the heat..
5. Take a baking dish and spoon in a little of the tomato sauce until it covers the bottom..
6. Cover the sauce with a single layer of the pasta sheets, breaking the sheets where necessary so that all the sauce is covered..
7. Spoon over some of the cheese sauce until it covers the pasta completely..
8. Repeats steps 5-7 until your dish is full, making sure you finish with a layer of the pasta and cheese sauce..
9. Slice the mozzarella and layer over the top. Finally sprinkle the remaining parmesan all over..
10. Bake for 35 minutes, or until the top of the lasagne is golden brown..

Add the milk and vegetable stock and season with salt, to taste. Take lasagne to the next level by swapping the meat sauce for sausage meatballs. The fennel seeds and chilli add another layer of flavour and a little spice. Spray several pans with Pam and distribute the eggplant in a single layer on the bottom with the other vegetables distributed evenly on top of it. Stir vegetables into remaining cheese mix.