Our Vegetable Lasagne. Try our fast mixed vegetable lasagne or even making lasagne with tortillas for a Mexican twist. For the full Vegetable Lasagna Recipe with ingredient amounts and instructions, please visit our recipe page on Inspired Taste. Today I am teaching you guys how to make a simple VEGGIE LASAGNA w/ Fresh vegetables & homemade sauce.
Jump to the Vegetable Lasagna Recipe or watch our video to see.
Make our easy veggie lasagne using just a handful of ingredients.
This classic Italian-style pasta bake is sure to become a.
You can have Our Vegetable Lasagne using 21 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Our Vegetable Lasagne
- It's 2 tbsp of Canola or other neutral oil.
- You need 2 of large Red Onions.
- It's 1 tsp of minced garlic.
- You need 2 1/2 tbsp of minced up basil.
- It's 2 1/2 of large Portabello mushrooms.
- You need 2 of yellow bell peppers,chargrilled, desseded,skin removed, sliced.
- Prepare 420 grams of can of Kidney Beans.
- You need 420 grams of Can of crushed tomatoes.
- Prepare 2 of Eggplants (Aubergines).
- Prepare 19 of sundried tomatoes.
- Prepare 1 tsp of salt.
- Prepare 1/2 tsp of black pepper.
- It's 70 grams of butter.
- You need 2 tbsp of heaped, plain (all purpose) flour.
- You need 500 ml of skim milk.
- Prepare 450 grams of ricotta cheese.
- It's 50 grams of parmesan cheese.
- You need 1/4 tsp of salt (second measure).
- Prepare 2 cup of good cheddar cheese.
- Prepare 50 grams of parmesan cheese (second measure).
- Prepare 250 grams of packet of fresh lasagne sheets.
Lasagna is one of my favorite warm and cozy comfort foods. And we absolutely love It really is, The Ultimate Vegetable Lasagna. At least I see it that way, it's plant-based. The star of the show is this roasted vegetable lasagna — always a hit!
Our Vegetable Lasagne step by step
- Preheat oven to 350°F (180°C or Gas mark 4). Brush or spray a 17cm x 35cm ovenproof dish with oil..
- Next, chop the onion in half and then each half finely into half moons. put aside..
- Slice mushrooms and sundried tomatoes about a centimeter thick. put aside.
- 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.
- In a large saute pan, put the oil in and heat. then add the onion, garlic and basil paste and cook for 4 minutes..
- Add in the mushrooms and cook for a further 1 minute..
- 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..
- 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..
- 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..
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. A rustic lasagne that's rammed with veggies. A rich, cheesy lasagna loaded with vegetables. You could also omit all veggies except broccoli for a broccoli.