Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, veggie lasagna. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
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Veggie Lasagna is one of the most popular of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Veggie Lasagna is something which I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can have veggie lasagna using 24 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Veggie Lasagna:
- Make ready For the Red Sauce
- Make ready 1 onion
- Prepare 6 garlic pods
- Make ready 2 celery sticks
- Prepare 2 carrots
- Prepare 1 bellpepper
- Make ready 2 cups sliced mushrooms
- Take 3-4 fresh basil leaves
- Prepare 500 g pasta sauce
- Take Dried oregano
- Get Chili flakes
- Take Pepper
- Prepare Salt
- Prepare Olive oil
- Make ready Sugar (optional)
- Prepare For the Bechamel Sauce
- Prepare 50 g butter
- Take 1 tbsp plain flour
- Take 2 cups milk
- Get Salt
- Make ready Pepper
- Prepare Assembly
- Prepare 1 box lasagna sheets
- Get 2 cups Shredded cheese
Lightly oil two large baking trays and add the peppers and aubergines. This is a fabulous lasagna made with an artichoke and spinach mixture which has been cooked with vegetable broth, onions and garlic. The mixture is layered with lasagna noodles, pasta sauce, mozzarella cheese, and topped with crumbled feta. This lasagna is based on my spinach artichoke lasagna on the blog and the roasted eggplant lasagna in my cookbook.
Instructions to make Veggie Lasagna:
- Start with making the white sauce so that there’s enough time for it to cool down. Melt butter in a pan, add the flour in and stir well to incorporate all the butter into the flour. On medium high heat roast the flour a little until cooked.
- Take the pan off the heat and add milk while continuously whisking the mixture to avoid lumps. Put it back on the heat so that milk boils and the sauce thickens. Add more milk to adjust the consistency and season with salt and pepper. Once ready, set aside to cool.
- For the red sauce, dice all the veggies. Sauté garlic on olive oil, add in the veggies and sauté well. Leave the veggies a little crunchy. Add dried herbs, fresh basil, salt and pepper.
- Add the pasta sauce and simmer for 15 mins with lid on. If still tangy, add a little sugar and fry on medium high heat. If the sauce looks dry add a little water to adjust the consistency, although it should not be very watery.
- Assembly! Grease a baking pan with olive oil. Add a layer of red sauce followed by white sauce and line with lasagna sheets. Then repeat until the pan is filled. Finally, at the top layer put the remaining white sauce and finish with lots of shredded mozzarella and Parmesan cheese.
- Make sure the cheese sticks to the corner of the pan for a crust to be formed. Top with dried herbs, pepper and fresh basil leaves or black olives or the garnish of your choice.
- To bake: preheat the oven at 180 degrees Celsius, cover the assembled lasagna with aluminium foil and bake for 25 mins. Then remove the foil and broil for another 10 mins until the cheese is brown and crusty. Bon apetite!
The mixture is layered with lasagna noodles, pasta sauce, mozzarella cheese, and topped with crumbled feta. 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. Meanwhile, peel and finely slice the garlic and pick the thyme leaves.
So that is going to wrap this up for this exceptional food veggie lasagna recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!