Vegetables Lasagna

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Vegetables Lasagna

Production: 8 – Serving
Preparation: 60 Minutes
Cooking: 30 Minutes

A delicious vegetarian dich, this lasagna can be prepared in greater quantity and freeze to enjoy later. Filled with fresh vegetables, cheese and dairy, this lasagna is a nutritious meal while being lightweight. Tasty, it is ideal for people who want to reduce the meat in their diet.

Relatively simple to prepare, together with a fresh bread and good wine, it will become the queen of the table.

Pasta lovers, enjoy this vegetables lasagna and revel in his fine taste!

Note: For seafood lovers, you can easily add shrimp, lobster or crab in this lasagna.

Vegetables lasagna

  Vegetables lasagna step 1  Vegetables lasagna step 2  Vegetables lasagna step 3

Ingredients:
Pasta (Lasagna)  – [12]
Zucchini  – [1]
Onions – [3]
Celery (sticks)  – [2]
Garlic cloves – [3]
Red pepper (sweet) – [1]
Paris mushrooms – [8 oz.s]  (240 g.)
Green Onions – [6]
Butter – [1 cup]  (250 ml.)
wild Madagascar  pepper (Voatsiperifery) – [1 teaspoon]  (5 ml.)
White Wine – [1/8 cup]  (35 ml.)
Mild cheddar Cheese – [8 oz.s]  (240 g.)
Milk – [2 cups]  (500 ml.)
Flour (all purpose) – [2 tablespoons]  (30 ml.)
Salt & Pepper to taste
Fresh Basil (leaves)  – [1 cup]  (250 ml.)
Olive oil – [8 tablespoons]  (120 ml.)
Mozzarella Cheese – [4 cups]  (1 L.)
Espelette Chili – [1/2 teaspoon]  (3 ml.)
Cauliflower (Pieces) – [5]

 

Steps:
1- Slice the zucchini, the celery, 2 onions and the sweet peppers into thin slices. Finely mince the garlic.
2- In a large skillet, saute the sliced ​​vegetables and garlic in 4 tablespoons tablespoons of olive oil (3-4 minutes). Set aside in a bowl and add the fresh basil leaves.
3- Finely chop one onion and the mushrooms. In skillet, heat 1/4 cup butter and 4 tbsp.of olive oil. When the butter has melted add the onions and sliced ​​mushrooms, reduce heat to simmer (2-3 minutes).
4- Grind the black pepper and add to mushroom and onions. Stir well and cook until liquid has almost completely evaporated. Add the white wine and let evaporate. Remove from heat and set aside.
5- Cook the pasta (lasagna) in a large pot of salted hot water.
6- Cut the scallions into thin slices and in small pieces the cauliflowe. Add to mushrooms-onion mixture.
7- Prepare the white sauce (Bechamel) with the remaining butter (3/4 t) + milk + flour + grated cheddar cheese.
8- Line the bottoms of two 6×6 pans with a first row of cooked pasta.
9- Spread half of the first mixed vegetables (zucchini + onion + celery) over noodles and top with béchamel.
10- Place another layer of pasta.
11- Divide the onion-mushroom mixture between the 2 pans and spread evenly.
12- Cover with a new row of lasagna.
13- Divide the remaining vegetables (zucchini + onion + celery) and cover generously with béchamel.
14- Add a top layer of lasagna, cover with shredded mozzarella cheese and sprinkle with a pinch of Espelette pepper.
15- Bake at 350 F (180 C) about 20 minutes.