Hello everybody, it’s Brad, welcome to my recipe site. Today, I will show you a way to make a special dish, vegetarian lasagna. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Vegetarian lasagna is one of the most favored of current trending meals on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Vegetarian lasagna is something which I have loved my entire life.
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To get started with this particular recipe, we have to prepare a few ingredients. You can have vegetarian lasagna using 13 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Vegetarian lasagna:
- Prepare 2 large courgettes
- Make ready 2 aubergines (eggplants in US)
- Take 2 onions
- Make ready 4 cloves garlic
- Prepare 1/2 red pepper
- Make ready 1/2 green pepper
- Take 400 gr. tin chopped tomatoes
- Get 1 heaped teaspoon honey (or sugar)
- Make ready 200 gr. cheddar cheese
- Take 200 gr. parmesan cheese
- Get 1 vegetable stock cube
- Take 1 small glass white wine
- Make ready 3 tbsp. olive oil
This vegetarian lasagna is cheesy (of course), and loaded with vegetables, spinach and a simple tomato sauce. If you have any meatless-meal skeptics in your life, this lasagna will change their mind. This lasagna is based on my spinach artichoke lasagna on the blog and the roasted eggplant lasagna in my cookbook. Put half the oil in a large bowl and add the courgettes, aubergine and peppers.
Instructions to make Vegetarian lasagna:
- Wash all the fresh ingredients well. With a sharp knife, carefully cut the courgettes into long thin strips like this and chop all the veg into small pieces (see third step photo for size)
- Chop the garlic and sauté in a large pan with the olive oil
- Add all the chopped vegetables to the pan, stir well on a high heat for a few minutes
- Lower the heat to minimum and cook for five more minutes, stirring all the time so that nothing sticks to the bottom of the pan
- Add the tin of tomatoes, the white wine and turn up the heat. When it starts to boil, turn down to moderate again and add the crumbled stock cube and the honey. Stir well, cover and leave over a low heat for 10 minutes.
- Put the oven on at 200º. Put a generous layer of the sauce into an oven dish.
- Add a layer of grated cheese and a layer of courgette slices. Repeat twice. Sprinke the last cheese over the last layer of sauce and put in the oven for half an hour
- Enjoy!
Season and toss the vegetables to coat in the oil. Turn down heat, then cook until the sauce starts to thicken and coats the back of a wooden spoon. Will keep, cooled, in the fridge for up to three days or frozen for three months. For a gluten-free vegetable lasagna, use gluten-free noodles or use vegetables to make the noodle layer. Layer long, thin slices of eggplant or zucchini in place of the noodles.
So that’s going to wrap it up with this exceptional food vegetarian lasagna recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
