Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to prepare a special dish, veggie lasagna. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Veggie Lasagna is one of the most popular of current trending meals in the world. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. Veggie Lasagna is something that I’ve loved my entire life. They’re nice and they look wonderful.
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To begin with this particular recipe, we have to first 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:
- Prepare For the Red Sauce
- Get 1 onion
- Prepare 6 garlic pods
- Prepare 2 celery sticks
- Take 2 carrots
- Get 1 bellpepper
- Prepare 2 cups sliced mushrooms
- Prepare 3-4 fresh basil leaves
- Take 500 g pasta sauce
- Get Dried oregano
- Make ready Chili flakes
- Make ready Pepper
- Prepare Salt
- Prepare Olive oil
- Prepare Sugar (optional)
- Prepare For the Bechamel Sauce
- Make ready 50 g butter
- Make ready 1 tbsp plain flour
- Take 2 cups milk
- Take Salt
- Prepare Pepper
- Prepare Assembly
- Prepare 1 box lasagna sheets
- Make ready 2 cups Shredded cheese
In a food processor, puree the carrots, onion, ricotta, salt and pepper. Spinach is the star of this vegetable lasagna recipe. For the perfect make-ahead meal, prepare two vegetable lasagnas; bake one now, and fre This time, she turned everyone's favorite Italian dish into a delicious vegetarian lasagna featuring zucchini, spinach, mushrooms and lots and lots of cheese. But no matter how many new lasagna recipes you try, there are always a few consistencies passed down from Italian tradition: flat lasagna noodles, lots of flavorful sauce and layers of.
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!
To assemble, spread a little of the vegetable/tomato sauce in a lasagna pan. Layer four cooked noodles in the pan, slightly overlapping them if necessary. Top the ricotta mixture with mozzarella slices. 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.
So that’s going to wrap this up for this exceptional food veggie lasagna recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
