Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, vegetable lasagne. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Vegetable lasagne is one of the most popular of recent trending foods in the world. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Vegetable lasagne is something that I have loved my whole life.
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.
To get started 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:
- Get 2 onions
- Make ready 2 peppers
- Prepare 1 courgette
- Get 150 g mushrooms
- Take 2 garlic cloves
- Prepare 2 teaspoons Italian mixed herbs
- Prepare 2 teaspoons basil
- Get 1 teaspoon oregano
- Make ready 1/4 teaspoon salt
- Take 1/4 teaspoon black pepper
- Get 1 tin chopped tomatoes
- Make ready 1 tube tomato purée
- Prepare 300 ml vegetable stock
- Prepare sheets Lasagne pasta
- Take Creamy white lasagne sauce
- Get 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 with this exceptional food vegetable lasagne recipe. Thank you very much for reading. I am sure that you can 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 loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
