Vegetable Lasagne Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Parmesan cheese1/2 Cup (16 tbs), grated
 Gruyere cheese1/2 Cup (16 tbs), grated
 Romano cheese1/2 Cup (16 tbs), grated
 Butter5 Tablespoon
 1 red onion, finely diced
 1 celery stalk, finely diced
 Zucchini1 Small, diced
 Cauliflower1/2 Small, diced
 Yellow pepper1 To taste, diced
 Eggplant1 Small, finley diced
 Parsley1 Tablespoon, chopped
 Lemon, rind1 Tablespoon, grated
 Ground nutmeg1/2 Teaspoon
 Garlic2 Clove (5gm), smashed
 Chicken stock3/4 Cup (16 tbs), heated
 Cooked1 Pound, cooked
 Tomatoes6 , thinly sliced
 White sauce3 Cup (16 tbs), heated
 Tomato sauce1/2 Cup (16 tbs), heated
 Sliced mozzarella for topping
 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.
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