Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, vegetable lasagna. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Vegetable lasagna is one of the most well liked of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look wonderful. Vegetable lasagna is something that I have loved my entire life.
Get Inspired On Our Official Site. In a small bowl, mix egg and ricotta cheese. Top with remaining ricotta mixture, noodles and vegetable mixture.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook vegetable lasagna using 23 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Vegetable lasagna:
- Prepare bechamel sauce
- Take 1/4 cup butter
- Take 1/4 cup flour
- Take 3 cup whole milk
- Make ready 1 salt and pepper
- Take 1 pinch freshly grated nutmeg
- Make ready 1/2 cup cheese (parmiggiano or grano padano or provolone or mix of all the three)
- Make ready ricotta mixture
- Get 1 egg
- Take 200 grams ricotta
- Get 5 tbsp green pesto
- Prepare 1 salt and pepper
- Prepare vegetable mixture
- Prepare 2 cup sliced mushrooms
- Get 2 cup diced bell peppers
- Take 4 garlic cloves peeled and minced
- Take 1 packages frozen spinach
- Get 1/2 cup frozen peas
- Get 1/2 cup asparagus cut into small pieces
- Get 3 tbsp olive oil
- Prepare 1 freshly chopped thyme
- Take 1 packages lasagna sheets
- Take 1/2 cup mix of shredded provolone, parmiggiano, grano padano or mozzarella cheese
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. Time to show off your farmers' market haul.
Instructions to make Vegetable lasagna:
- To make the bechamel sauce. In a sauce pan add the butter. After it melts add the flour and cook the flour under low heat for 3 minutes until there are no lumps. After that add the milk gently to the flour. Stir the whole mixture until it thickens and resembles a sauce consistency. Season it with salt, pepper, and nutmeg. Add the cheese mixture and set aside while it cools down.
- For the ricotta mixture. Add all the ingredients mentioned under ricotta mixture in a bowl and mix and set aside.
- For the vegetable mixture. Heat a large skillet over medium heat and add the olive oil.
- Once the oil is hot add the chopped garlic and cook it for 30 seconds. Add the vegetables and cook them under medium low heat for 10 minutes until the vegetables are soft and moist.
- Meanwhile preheat the oven to 425°F
- When the vegetables are done, now it is time to layer the lasagna.
- Give the baking dish a good layer of butter wash. For layering the lasagna, divide the ricotta mix into 3 parts, vegetable mix into 3 parts and bechamel sauce into 4 parts.
- Tip: Layer the lasagna sheets in between the bechamel sauce and the ricotta mixture. The moisture content in the sauce and ricotta mixture helps cook the lasagna sheets.
- Pour 1/4 of bechamel sauce on the bottom and top with 3 sheets of lasagna sheets. Number of sheets depends on the size of the casserole dish. Top the lasagna sheets with 1/3 of ricotta mixture and top it with 1/3 of vegetable mixture.
- Continue layering the lasagna with similiar steps. Sauce, lasagna sheets, ricotta mixture and vegetable mix. Lastly top the sheets with the bechamel sauce and cover with aluminium foil and bake it for 45 minutes.
- After baking it uncover the foil and top with cheese mixture and bake it until the cheese melts.
- Mine took almost 15 minutes for the cheese to become bubbly and goey. Once the baking is done give a good 15 minutes for the lasagna to set before serving.
- This recipe is inspired by laura from laurainthekitchen.com
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. 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.
So that is going to wrap it up with this special food vegetable lasagna recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
