Hello everybody, it’s O’Neill, welcome to our recipe website. Today, I will show you a way to prepare a distinctive dish, our vegetable lasagne. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Our Vegetable Lasagne is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Our Vegetable Lasagne is something which I have loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can have our vegetable lasagne using 21 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Our Vegetable Lasagne:
- Prepare 2 tbsp Canola or other neutral oil
- Get 2 large Red Onions
- Make ready 1 tsp minced garlic
- Prepare 2 1/2 tbsp minced up basil
- Make ready 2 1/2 large Portabello mushrooms
- Prepare 2 yellow bell peppers,chargrilled, desseded,skin removed, sliced
- Get 420 grams can of Kidney Beans
- Take 420 grams Can of crushed tomatoes
- Make ready 2 Eggplants (Aubergines)
- Make ready 19 sundried tomatoes
- Make ready 1 tsp salt
- Prepare 1/2 tsp black pepper
- Get 70 grams butter
- Take 2 tbsp heaped, plain (all purpose) flour
- Get 500 ml skim milk
- Prepare 450 grams ricotta cheese
- Take 50 grams parmesan cheese
- Make ready 1/4 tsp salt (second measure)
- Make ready 2 cup good cheddar cheese
- Make ready 50 grams parmesan cheese (second measure)
- Take 250 grams packet of fresh lasagne sheets
Instructions to make Our Vegetable Lasagne:
- 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.
So that is going to wrap it up for this exceptional food our vegetable lasagne recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this webpage in your browser, and share it to your family, friends and colleague. Thanks again for reading, I hope this site becomes “the place to be” when it comes to our vegetable lasagne cooking. Go on get cooking!
