Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, three-cheese vegetable lasagne. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
This lasagne uses cheeses that have a lower fat content than many traditional hard cheeses. Try this Three Cheese Vegetable Lasagna recipe, or contribute your own. This three-cheese lasagna with ricotta, parmesan and mozzarella has an irresistible gooey factor.
Three-Cheese Vegetable Lasagne is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Three-Cheese Vegetable Lasagne is something that I have loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can have three-cheese vegetable lasagne using 17 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Three-Cheese Vegetable Lasagne:
- Prepare 1 packet lasagne sheets
- Take 2 tins chopped tomatoes
- Make ready 1/3 bulb of garlic
- Prepare 1 large onion
- Take 2 carrots
- Get Olive oil
- Get 1 small hand-full of basil
- Get 1 large red pepper
- Take Salt and pepper
- Prepare 1 pinch paprika
- Take Plain flour
- Get 1 bay leaf
- Get 200 g mozzarella cheese
- Take 200 g cheddar cheese (the stronger the better)
- Take 150 g parmesan cheese
- Take 2 cups milk
- Take 1/2 cup butter
Vegetable Lasagna in Pan - No-Egg Homemade Lasagne Sheets. Stir vegetables into remaining cheese mixture. Substituting eggplant slices for lasagna noodles makes this three-cheese vegetable lasagna light and flavorful. Is there anything better then lasagna loaded with cheese?
Instructions to make Three-Cheese Vegetable Lasagne:
- Chop the onion garlic and peppers. Then add olive oil to a pan and heat. Add the onion garlic and peppers and fry until the onions start to brown.
- Add the chopped tomatoes, carrots, basil, salt & pepper, paprika and bay leaf. Simmer on a low heat for 25 minutes, stirring regularly.
- Make a béchamel sauce: heat three knobs of butter in pan, when it bubbles sieve in some of the flour, whisking, until it turns into a yellow paste. Gradually add a little milk while whisking. You can keep adding a little milk or flour until you have enough of a runny white - the trick is to keep whisking!
- Grate the cheddar and 3/4 of the parmesan and add to the sauce. Stir until all the cheese has melted, then remove from the heat.
- Take a baking dish and spoon in a little of the tomato sauce until it covers the bottom.
- Cover the sauce with a single layer of the pasta sheets, breaking the sheets where necessary so that all the sauce is covered.
- Spoon over some of the cheese sauce until it covers the pasta completely.
- Repeats steps 5-7 until your dish is full, making sure you finish with a layer of the pasta and cheese sauce.
- Slice the mozzarella and layer over the top. Finally sprinkle the remaining parmesan all over.
- Bake for 35 minutes, or until the top of the lasagne is golden brown.
Serving this lasagna with fresh baked Pepperidge Farm Garlic Bread is like the icing on the cake, the perfect finish! Add the milk and vegetable stock and season with salt, to taste. Cook lasagna noodles as directed on package. Drain; put in cold water until ready to use. Loaded with fresh vegetables and three types of cheese, this is a great alternative for vegetarian lasagna!
So that’s going to wrap it up with this exceptional food three-cheese vegetable lasagne recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
