Recipe: Tasty Vegetable lasagne

Vegetable lasagne. Our Delicious Stouffer's® Frozen Meatless Lasagna Made With Plant Based Meat. Taste The Delicious Flavor Of Stouffer's® Meatless Lasagna With Our Freshly Made Pasta. In a large saucepan, cook and stir mushrooms, green peppers, onion, and garlic in oil.

Sprinkle with cheeses and Italian seasoning. Spinach is the star of this vegetable lasagna recipe. For the perfect make-ahead meal, prepare two vegetable lasagnas; bake one now, and fre This is a fabulous lasagna made with an artichoke and spinach mixture which has been cooked with vegetable broth, onions and garlic. You can have Vegetable lasagne using 16 ingredients and 7 steps. Here is how you cook it.

Ingredients of Vegetable lasagne

1. It's 2 of onions.
2. You need 2 of peppers.
3. You need 1 of courgette.
4. It's 150 g of mushrooms.
5. You need 2 of garlic cloves.
6. You need 2 teaspoons of Italian mixed herbs.
7. It's 2 teaspoons of basil.
8. It's 1 teaspoon of oregano.
9. It's 1/4 teaspoon of salt.
10. It's 1/4 teaspoon of black pepper.
11. It's 1 tin of chopped tomatoes.
12. It's 1 of tube tomato purée.
13. It's 300 ml of vegetable stock.
14. You need sheets of Lasagne pasta.
15. You need of Creamy white lasagne sauce.
16. It's 2 of balls of mozzarella.

The mixture is layered with lasagna noodles, pasta sauce, mozzarella cheese, and topped with crumbled feta. 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.

Vegetable lasagne instructions

1. Prepare for cooking. Chop all the vegetables finely and crush the garlic. Mix all the spices listed into a cup and put to one side. Mix the vegetable stock with 300ml hot water (use beef stock instead, if you like the beefy taste)..
2. Add olive oil to a frying pan, once hot add the onions, pepper, courgette and crushed garlic and cook on a medium heat. Once they all begin to brown add the mushrooms..
3. Once all the vegetable are cooked, turn the heat down. Add the spices mixed into the cup previously and stir. Then add the whole tube of tomato purée and stir again..
4. Add the tin of tomatoes and stir. Finally add the vegetable stock, stir and simmer until it becomes a thick sauce..
5. Once the mix is cooked. Get out a large square over dish to start layering your lasagne. Using some of the sauce (no vegetables!!) from the tomatoey vegetable goodness, add a thin layer to the bottom of the dish. It should look like someone’s just splashed some tomato sauce in there!.
6. Now put a layer of pasta, followed by a layer of the white sauce and then put a thing layer of the vegetables. THEN REPEAT! Pasta, white sauce, veggies, pasta, white sauce, veggies, pasta etc. The trick is to put a thin layer of vegetables and get as many layers of pasta as possible to avoid all the vegetables falling out when you dish up..
7. Finish the layering with one final layer of the pasta sheets, top with chopped mozzarella. Cook at 180-200 degrees for 30-40 minutes. Serve with a rocket salad and garlic bread!.

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. Assemble the lasagna by layering the vegetable sauce, noodles, the ricotta mixture, and shredded cheese. This Garden Vegetable Lasagna is made of up layers of plenty of sauteed vegetables (onions, carrots, zucchini, broccoli and yellow squash), cheeses and a very simple creamy spinach sauce.