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Vegetable Lasagne

American.Kitchen's picture
Ingredients
  Grated parmesan cheese 125 Milliliter (1/2 Cup)
  Grated gruyere cheese 125 Milliliter (1/2 Cup)
  Grated romano cheese 125 Milliliter, grated (1/2 Cup)
  Butter 45 Milliliter (3 Tablespoons)
  Red onion 1 , finely diced
  Stalk celery 1 , finely diced
  Zucchini 1 Small, diced
  Cauliflower 1⁄2 Small, diced
  Yellow pepper 1 , diced
  Eggplant 1 Small, finely diced
  Chopped parsley 15 Milliliter (1 Tablespoon)
  Grated lemon rind 15 Milliliter (1 Tablespoon)
  Nutmeg and ground clove 2 Milliliter (1/2 Teaspoon)
  Garlic 2 Clove (10 gm), smashed and chopped
  Chicken stock 50 Milliliter, heated (3/4 Cup)
  Lasagna 1 Pound, cooked
  Tomatoes 6 , thinly sliced
  White sauce 750 Milliliter, heated (3 Cups)
  Tomato sauce 125 Milliliter, heated (1/2 Cup)
  Sliced mozzarella 3⁄4 Cup (12 tbs)
  Paprika To Taste
  Salt To Taste
  Pepper To Taste
Directions

Preheat oven to 375°F (190°C).
Grease lasagne dish.
Mix grated cheeses together; set aside.
Heat butter in large skillet; cook onion and celery 4 minutes over low heat.
Add remaining vegetables (except tomatoes), parsley, lemon rind, seasonings, garlic and chicken stock.
Mix well, cover and cook 10 to 12 minutes over low heat.
Dividing ingredients equally, build lasagne with layers of pasta, vegetables, tomatoes, grated cheeses and white sauce.
End with a layer of pasta then cover with tomato sauce and mozzarella cheese; sprinkle with paprika.
Place lasagne dish on cookie sheet and bake about 50 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Pasta
Interest: 
Everyday

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