Hello everybody, it’s Louise, welcome to my recipe site. Today, we’re going to make a special dish, vegetable lasagne. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
This this the best vegetable lasagna recipe, ever with tender vegetables, a light tomato sauce, and lots of cheese. Roast sweet potato, peppers, courgette and spinach combine to make this easy veggie lasagne. We really do think this is the best vegetable lasagne recipe we've ever tried.
Vegetable lasagne is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. Vegetable lasagne is something which I have loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can have vegetable lasagne using 16 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Vegetable lasagne:
- Take 2 onions
- Prepare 2 peppers
- Make ready 1 courgette
- Get 150 g mushrooms
- Make ready 2 garlic cloves
- Get 2 teaspoons Italian mixed herbs
- Prepare 2 teaspoons basil
- Get 1 teaspoon oregano
- Get 1/4 teaspoon salt
- Make ready 1/4 teaspoon black pepper
- Make ready 1 tin chopped tomatoes
- Prepare 1 tube tomato purée
- Make ready 300 ml vegetable stock
- Get sheets Lasagne pasta
- Make ready Creamy white lasagne sauce
- Make ready 2 balls of mozzarella
The star of the show is this roasted vegetable lasagna — always a hit! I love the flavor but the liquid in the vegetables always makes the lasagna watery. Make this delicious vegetarian lasagne with aubergines, red peppers and mozzarella. This recipe has been triple-tested and nutritionally analysed.
Steps to make Vegetable lasagne:
- Prepare for cooking. Chop all the vegetables finely and crush the garlic. Mix all the spices listed into a cup and put to one side. Mix the vegetable stock with 300ml hot water (use beef stock instead, if you like the beefy taste).
- Add olive oil to a frying pan, once hot add the onions, pepper, courgette and crushed garlic and cook on a medium heat. Once they all begin to brown add the mushrooms.
- Once all the vegetable are cooked, turn the heat down. Add the spices mixed into the cup previously and stir. Then add the whole tube of tomato purée and stir again.
- Add the tin of tomatoes and stir. Finally add the vegetable stock, stir and simmer until it becomes a thick sauce.
- Once the mix is cooked. Get out a large square over dish to start layering your lasagne. Using some of the sauce (no vegetables!!) from the tomatoey vegetable goodness, add a thin layer to the bottom of the dish. It should look like someone’s just splashed some tomato sauce in there!
- Now put a layer of pasta, followed by a layer of the white sauce and then put a thing layer of the vegetables. THEN REPEAT! Pasta, white sauce, veggies, pasta, white sauce, veggies, pasta etc. The trick is to put a thin layer of vegetables and get as many layers of pasta as possible to avoid all the vegetables falling out when you dish up.
- Finish the layering with one final layer of the pasta sheets, top with chopped mozzarella. Cook at 180-200 degrees for 30-40 minutes. Serve with a rocket salad and garlic bread!
Roasted Vegetable Lasagna from Barefoot Contessa. This Garden Vegetable Lasagna is made of up layers of plenty of sauteed vegetables (onions, carrots, zucchini, broccoli and yellow squash), cheeses and a very simple creamy spinach sauce. Looking for an easy and healthy vegetarian lasagna recipe? Check out some favorite vegetarian and vegan lasagnas. Find tempting vegetable lasagne recipes including mushroom and spinach lasagne, butternut squash lasagne, broccoli lasagne and even vegetarian and vegan lasagnes.
So that is going to wrap it up for this exceptional food vegetable lasagne recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
