Step-by-Step Guide to Prepare Homemade Our Vegetable Lasagne

Hey everyone, it is Brad, welcome to our recipe page. Today, we’re going to make a distinctive dish, our vegetable lasagne. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Our Vegetable Lasagne is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. Our Vegetable Lasagne is something that I have loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few components. You can have our vegetable lasagne using 21 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Our Vegetable Lasagne:

1. Make ready 2 tbsp Canola or other neutral oil
2. Prepare 2 large Red Onions
3. Prepare 1 tsp minced garlic
4. Get 2 1/2 tbsp minced up basil
5. Make ready 2 1/2 large Portabello mushrooms
6. Make ready 2 yellow bell peppers,chargrilled, desseded,skin removed, sliced
7. Make ready 420 grams can of Kidney Beans
8. Prepare 420 grams Can of crushed tomatoes
9. Prepare 2 Eggplants (Aubergines)
10. Get 19 sundried tomatoes
11. Make ready 1 tsp salt
12. Make ready 1/2 tsp black pepper
13. Take 70 grams butter
14. Get 2 tbsp heaped, plain (all purpose) flour
15. Get 500 ml skim milk
16. Prepare 450 grams ricotta cheese
17. Prepare 50 grams parmesan cheese
18. Take 1/4 tsp salt (second measure)
19. Prepare 2 cup good cheddar cheese
20. Get 50 grams parmesan cheese (second measure)
21. Prepare 250 grams packet of fresh lasagne sheets

Instructions to make Our Vegetable Lasagne:

1. Preheat oven to 350°F (180°C or Gas mark 4). Brush or spray a 17cm x 35cm ovenproof dish with oil.
2. Next, chop the onion in half and then each half finely into half moons. put aside.
3. Slice mushrooms and sundried tomatoes about a centimeter thick. put aside
4. Slice the eggplant (aubergine) into 1/2 inch thick rounds and place in boiling water in a saucepan for 90 seconds. remove and drain. put aside
5. In a large saute pan, put the oil in and heat. then add the onion, garlic and basil paste and cook for 4 minutes.
6. Add in the mushrooms and cook for a further 1 minute.
7. Add the canned tomatoes, sliced bell peppers and drained, canned kidney beans. stir and cook on a medium heat for 13 minutes. the mixture will thicken. once cooked, put aside.
8. To do the cheese sauce, place the butter in a saucepan until melted then stir in the flour and cook while stirring for 1 minute. remove from the heat and gradually stir in the milk. Return to the heat and stir constantly until the sauce begins to boil and thicken. Reduce heat to low and simmer for 1 minute. Remove from heat and stir in the Ricotta cheese and the first measure of Parmesan cheese. Season with salt and pepper.
9. Dip the lasagne sheets if necessary in hot water to soften slightly and place some to form a layer on the bottom of the prepared tray. On top of these sheets place some spread out slices of aubergine, then scatter some sundried tomatoes around. top this with half of the mushroom /kidney bean/tomatoes mix, spreading out as evenly as possible, then spoon over a third of the cheese sauce. Put another layer of pasta on top of this and repeat seasoning as you go. Finish off with a layer of pasta sheets and then last third of the cheese sauce. Sprinkle over the cheddar and second measure ofParmesan and bake for 45 minutes or until pasta is soft.

So that’s going to wrap it up with this exceptional food our vegetable lasagne recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!