Recipe: Appetizing Our Vegetable Lasagne

Dorothy Henderson

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Recipe: Appetizing Our Vegetable Lasagne Delicious, fresh and tasty.

Our Vegetable Lasagne. In a small bowl, mix egg and ricotta cheese. Top with remaining ricotta mixture, noodles and vegetable mixture. 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.

I left out the mushrooms and reduced the amount of mozzarella because of cholesterol consciousness and still the recipe was fantastic.

Change it up: Feel free to play around with the vegetables here.

Spinach is the star of this vegetable lasagna recipe.

You can have Our Vegetable Lasagne using 21 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Our Vegetable Lasagne

You need 2 tbsp of Canola or other neutral oil.
It’s 2 of large Red Onions.
It’s 1 tsp of minced garlic.
You need 2 1/2 tbsp of minced up basil.
You need 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.
You need 2 of Eggplants (Aubergines).
It’s 19 of sundried tomatoes.
Prepare 1 tsp of salt.
You need 1/2 tsp of black pepper.
It’s 70 grams of butter.
It’s 2 tbsp of heaped, plain (all purpose) flour.
It’s 500 ml of skim milk.
You need 450 grams of ricotta cheese.
Prepare 50 grams of parmesan cheese.
It’s 1/4 tsp of salt (second measure).
It’s 2 cup of good cheddar cheese.
It’s 50 grams of parmesan cheese (second measure).
Prepare 250 grams of packet of fresh lasagne sheets.

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.

This is a fabulous lasagna made with an artichoke and spinach mixture which has been cooked with vegetable broth, onions and garlic.

Our Vegetable Lasagne instructions

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..

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

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Time to show off your farmers' market haul.

Whether you're looking for a hearty side dish or a Meatless Monday supper, our best vegetable lasagna is sure to hit the spot.

It's hard to pass up a second serving of cheesy pasta, homemade marinara, and fresh-from-the-garden veggies.