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Cheesy Vegetable Lasagna

Barbecue.Master's picture
Ingredients
  Tomato sauce 1 Cup (16 tbs)
  Oil 1 Tablespoon
  Onion 1 , chopped
  Mushrooms 250 Gram, sliced
  Green pepper 1 , chopped
  Dried basil leaves 1 Teaspoon
  Dried oregano leaves 1⁄2 Teaspoon
  Canned tomatoes 400 Gram (1 Can)
  Tomato paste 1⁄2 Cup (8 tbs)
  Tomatoes 2 , chopped
  Sugar 1⁄2 Teaspoon
  Instant lasagna noodles 100 Gram (1/2 Packet)
  White wine sauce 1 Cup (16 tbs)
  Butter 30 Gram
  Plain flour 2 Tablespoon
  Dry white wine 2 Tablespoon
  Milk 3⁄4 Cup (12 tbs)
  Cheddar cheese 1⁄2 Cup (8 tbs), grated
  Spinach leaves 12 , chopped
  Garlic 1 Clove (5 gm), crushed
  Shallots 2 , chopped
  Ricotta cheese 400 Gram
  Parmesan cheese 1⁄2 Cup (8 tbs), grated
  Eggs 2
Directions

Tomato Sauce: Heat oil, add onion, mushrooms and green pepper, cook and stir over high heat until onion is tender, about 3 minutes.
Add herbs, undrained crushed tomatoes, tomato paste, tomatoes and sugar, bring to boil, reduce heat, simmer uncovered 30 minutes, stirring occasionally.
Pour half the Tomato Sauce into a lamington tin or ovenproof dish (base measures 16cm x 26cm).
Place a single layer of noodles over Tomato Sauce, then Spinach Layer, then Cheese Layer.
Top with a second layer of noodles, then remaining Tomato Sauce.
Pour White Wine Sauce over Tomato Sauce.
Bake, uncovered, for 30 minutes in moderately hot oven or until top is bubbly and beginning to brown.
Stand 10 minutes before cutting.
White Wine Sauce: Melt butter in pan, stir in flour, cook 1 minute stirring.
Gradually stir in wine and milk, stir over heat until Sauce boils and thickens, add cheese, stir until melted.
Spinach Layer: Heat oil in pan, add garlic, spinach and shallots.
Stir fry until spinach is wilted, about 3 minutes; drain away as much liquid as possible.
Cheese Layer: Beat cheeses and eggs together until blended.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Dish: 
Lasagna
Ingredient: 
Vegetable
Cook Time: 
40 Minutes

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