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Vegetable Lasagne

Western.Chefs's picture
Ingredients
  Lasagna pieces 32
  Olive oil 8 Tablespoon
  Onion 4
  Garlic 4 Clove (20 gm), crushed
  Mushrooms 200 Gram
  Leeks 4
  Capsicum 2
  Zucchini 2
  Eggplants 2
  Tomatoes 4
  Tomato paste 4 Tablespoon
  Oregano 4 Teaspoon
  Bechamel sauce 800 Gram
  Parmesan 400 Gram
  Salt To Taste
Directions

Boil the lasagne in salted water for 10 minutes until al dente.
Chop onions and leeks, slice all other vegetables.
Saute the vegetables in olive oil and garlic, season with salt, pepper and oregano.
Add the tomato paste and saute until the vegetables are cooked.
Cover the bottom of a heatproof dish with a layer of lasagne, cover with a layer of vegetables, topped with bechamel sauce.
Repeat 3 times.
Finish with a layer of lasagne covered with bechamel.
Sprinkle with grated Parmesan and bake in the oven for about 30 minutes until the surface turns golden

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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