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Vegetable Lasagne

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  Olive oil 2 Tablespoon
  Onions 2 , finely chopped
  Dry shallots 3 , peeled and finely chopped
  Garlic 3 Clove (15 gm), smashed and chopped
  Dry white wine 1⁄2 Cup (8 tbs)
  Celery stalks 2 , sliced
  Zucchini 2 , diced with skin
  Carrots 3 , pared and sliced
  Chopped fresh tarragon 2 Tablespoon
  Basil 2 Tablespoon
  Chopped fresh parsley 2 Tablespoon
  Ground cloves 1 Teaspoon
  Marjoram 1⁄2 Teaspoon
  Chili powder 1⁄2 Teaspoon
  Green peppers 2 , sliced
  Pepper red 1 , sliced
  Fresh mushrooms 1 Pound, cleaned and sliced
  Tomatoes 3 , peeled and diced
  Grated romano cheese 1⁄2 Cup (8 tbs)
  Grated romano cheese 1 Cup (16 tbs)
  White sauce 5 Cup (80 tbs)
  Grated gruyere cheese 1 Cup (16 tbs)
  Lasagne noodles 1 Cup (16 tbs), cooked (in sheets or strips)

Preheat oven to 350 °F (180 °C).
Heat oil in large saute pan over medium heat. Add onions, shallots and garlic; cook 6 minutes.
Add wine, stir and cook 3 minutes over high heat.
Add celery, zucchini and carrots; season with salt and pepper. Add all seasonings, mix and cover. Cook 10 minutes over medium heat.
Add remaining vegetables, season and mix. Cook 15 minutes, uncovered, over medium heat to evaporate most of the liquid.
Butter lasagne baking dish. Cover bottom with layer of noodles. Add layer of vegetables and sprinkle with Romano and Parmesan cheeses. Top with layer of white sauce.
Repeat layering procedure to fill dish. End with layer of noodles and cover with white sauce. Top with Gruyere cheese.
Bake 40 minutes in oven.

Recipe Summary

Cook Time: 
40 Minutes

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Vegetable Lasagne Recipe