Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, vegetarian lasagna. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Vegetarian lasagna is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. They are nice and they look fantastic. Vegetarian lasagna is something which I’ve loved my whole life.
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To begin with this particular recipe, we must first prepare a few components. You can have vegetarian lasagna using 13 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Vegetarian lasagna:
- Take large courgettes
- Get aubergines (eggplants in US)
- Take onions
- Get garlic
- Make ready red pepper
- Get green pepper
- Get tin chopped tomatoes
- Get heaped teaspoon honey (or sugar)
- Make ready cheddar cheese
- Take parmesan cheese
- Get vegetable stock cube
- Get small glass white wine
- Make ready olive oil
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. Season and toss the vegetables to coat in the oil.
Steps 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!
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. Loads of lovely vegetables make this vegetarian lasagne absolutely delicious.
So that’s going to wrap it up for this exceptional food vegetarian lasagna recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
