date: 2020-08-17T07:09:10.916Z
image: https://img-global.cpcdn.com/recipes/a74b0d2c9b84f51b/751x532cq70/vegetable-lasagne-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/a74b0d2c9b84f51b/751x532cq70/vegetable-lasagne-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/a74b0d2c9b84f51b/751x532cq70/vegetable-lasagne-recipe-main-photo.jpg
author: Earl French
ratingvalue: 3.7
reviewcount: 15
recipeingredient:
– “2 onions” – “2 peppers” – “1 courgette” – “150 g mushrooms” – “2 garlic cloves” – “2 teaspoons Italian mixed herbs” – “2 teaspoons basil” – “1 teaspoon oregano” – “1/4 teaspoon salt” – “1/4 teaspoon black pepper” – “1 tin chopped tomatoes” – “1 tube tomato pure” – “300 ml vegetable stock” – “sheets Lasagne pasta” – ” Creamy white lasagne sauce” – “2 balls of mozzarella”
recipeinstructions:
– “Prepare for cooking. Chop all the vegetables finely and crush the garlic. Mix all the spices listed into a cup and put to one side. Mix the vegetable stock with 300ml hot water (use beef stock instead, if you like the beefy taste).” – “Add olive oil to a frying pan, once hot add the onions, pepper, courgette and crushed garlic and cook on a medium heat. Once they all begin to brown add the mushrooms.” – “Once all the vegetable are cooked, turn the heat down. Add the spices mixed into the cup previously and stir. Then add the whole tube of tomato purée and stir again.” – “Add the tin of tomatoes and stir. Finally add the vegetable stock, stir and simmer until it becomes a thick sauce.” – “Once the mix is cooked. Get out a large square over dish to start layering your lasagne. Using some of the sauce (no vegetables!!) from the tomatoey vegetable goodness, add a thin layer to the bottom of the dish. It should look like someone’s just splashed some tomato sauce in there!” – “Now put a layer of pasta, followed by a layer of the white sauce and then put a thing layer of the vegetables. THEN REPEAT! Pasta, white sauce, veggies, pasta, white sauce, veggies, pasta etc. The trick is to put a thin layer of vegetables and get as many layers of pasta as possible to avoid all the vegetables falling out when you dish up.” – “Finish the layering with one final layer of the pasta sheets, top with chopped mozzarella. Cook at 180-200 degrees for 30-40 minutes. Serve with a rocket salad and garlic bread!”
categories:
– Recipe
tags:
– vegetable – lasagne
katakunci: vegetable lasagne
nutrition: 188 calories
recipecuisine: American
preptime: “PT27M”
cooktime: “PT59M”
recipeyield: “3”
recipecategory: Dinner

![Vegetable lasagne](https://img-global.cpcdn.com/recipes/a74b0d2c9b84f51b/751x532cq70/vegetable-lasagne-recipe-main-photo.jpg)

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, vegetable lasagne. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

This this the best vegetable lasagna recipe, ever with tender vegetables, a light tomato sauce, and Watch Us Make Vegetable Lasagna. We Honestly Think This Is The Best Lasagna Recipe, Ever. Roast sweet potato, peppers, courgette and spinach combine to make this easy veggie lasagne.

Vegetable lasagne is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Vegetable lasagne is something which I have loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have vegetable lasagne using 16 ingredients and 7 steps. Here is how you can achieve it.

##### The ingredients needed to make Vegetable lasagne:

1. Take 2 onions 1. Get 2 peppers 1. Make ready 1 courgette 1. Prepare 150 g mushrooms 1. Prepare 2 garlic cloves 1. Get 2 teaspoons Italian mixed herbs 1. Make ready 2 teaspoons basil 1. Make ready 1 teaspoon oregano 1. Take 1/4 teaspoon salt 1. Get 1/4 teaspoon black pepper 1. Take 1 tin chopped tomatoes 1. Take 1 tube tomato purée 1. Prepare 300 ml vegetable stock 1. Make ready sheets Lasagne pasta 1. Make ready Creamy white lasagne sauce 1. Make ready 2 balls of mozzarella

I can't remember the exact measurements, but instead of something like four tablespoons of parsley, I did something like four cups of. This Garden Vegetable Lasagna is made of up layers of plenty of sauteed vegetables (onions, carrots, zucchini, broccoli and yellow squash), cheeses and a very simple. It really is, The Ultimate Vegetable Lasagna. Vegetable Vegan Lasagna is filled with tons of simple veggies and the best ever cashew ricotta cheese for a hearty and filling meal everyone will love!

##### Instructions to make Vegetable lasagne:

1. Prepare for cooking. Chop all the vegetables finely and crush the garlic. Mix all the spices listed into a cup and put to one side. Mix the vegetable stock with 300ml hot water (use beef stock instead, if you like the beefy taste). 1. Add olive oil to a frying pan, once hot add the onions, pepper, courgette and crushed garlic and cook on a medium heat. Once they all begin to brown add the mushrooms. 1. Once all the vegetable are cooked, turn the heat down. Add the spices mixed into the cup previously and stir. Then add the whole tube of tomato purée and stir again. 1. Add the tin of tomatoes and stir. Finally add the vegetable stock, stir and simmer until it becomes a thick sauce. 1. Once the mix is cooked. Get out a large square over dish to start layering your lasagne. Using some of the sauce (no vegetables!!) from the tomatoey vegetable goodness, add a thin layer to the bottom of the dish. It should look like someone’s just splashed some tomato sauce in there! 1. Now put a layer of pasta, followed by a layer of the white sauce and then put a thing layer of the vegetables. THEN REPEAT! Pasta, white sauce, veggies, pasta, white sauce, veggies, pasta etc. The trick is to put a thin layer of vegetables and get as many layers of pasta as possible to avoid all the vegetables falling out when you dish up. 1. Finish the layering with one final layer of the pasta sheets, top with chopped mozzarella. Cook at 180-200 degrees for 30-40 minutes. Serve with a rocket salad and garlic bread!

Looking for an easy and healthy vegetarian lasagna recipe? Check out some favorite vegetarian and vegan lasagnas. Make this delicious vegetarian lasagne with aubergines, red peppers and mozzarella. This recipe has been triple-tested and nutritionally analysed. The star of the show is this roasted vegetable lasagna — always a hit!

So that’s going to wrap this up for this special food vegetable lasagne recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!