Hello everybody, it’s Brad, welcome to my recipe site. Today, I will show you a way to make a special dish, vegetarian lasagna. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Looking for low-carb, keto-friendly comfort food that doesn't sacrifice taste? We make eating healthy taste as good as it makes you feel. This is a fabulous lasagna made with an artichoke and spinach mixture which has been cooked with vegetable broth, onions and garlic. The mixture is layered with lasagna noodles, pasta sauce, mozzarella cheese, and topped with crumbled feta.
Vegetarian lasagna is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Vegetarian lasagna is something that I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can cook vegetarian lasagna using 13 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Vegetarian lasagna:
- Take 2 large courgettes
- Get 2 aubergines (eggplants in US)
- Make ready 2 onions
- Take 4 cloves garlic
- Take 1/2 red pepper
- Get 1/2 green pepper
- Prepare 400 gr. tin chopped tomatoes
- Make ready 1 heaped teaspoon honey (or sugar)
- Make ready 200 gr. cheddar cheese
- Prepare 200 gr. parmesan cheese
- Take 1 vegetable stock cube
- Take 1 small glass white wine
- Get 3 tbsp. olive oil
Lightly coat a piece of foil with nonstick spray and tightly cover baking dish with foil, oil side down. In a small bowl, mix egg and ricotta cheese. Top with remaining ricotta mixture, noodles and vegetable mixture. Vegetarian Lasagna to feed a crowd!
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!
Top with remaining ricotta mixture, noodles and vegetable mixture. Vegetarian Lasagna to feed a crowd! This one is filled with meaty shiitake and cremini mushrooms, spinach, and ricotta and Mozzarella cheeses. Your vegetarian and meat-eating guests will fight for seconds. Photography Credit: Elise Bauer This vegetarian lasagna is cheesy (of course), and loaded with vegetables, spinach and a simple tomato sauce.
So that is going to wrap it up with this exceptional food vegetarian lasagna recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
