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Our Vegetable Lasagne

Before you jump to Our Vegetable Lasagne recipe, you may want to read this short interesting healthy tips about The Food Items You Select To Feed On Will Certainly Effect Your Health.

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Furthermore when it comes to having a dessert soon after your meals you should consider having various citrus fruits. Most of the nutrition in citrus fruit, including vitamin C, are also essential for looking after your health. You may also want to mix a few things like orange sections, shredded coconut blended with a teaspoon of honey.

If you determine that your health is important to you, you need to take these suggestions to heart. Something that you need to actually avoid is all of the processed foods that you can easily purchase in the stores, and start preparing fresh foods for your meals.

We hope you got benefit from reading it, now let's go back to our vegetable lasagne recipe. To cook our vegetable lasagne you need 21 ingredients and 9 steps. Here is how you do it.

The ingredients needed to make Our Vegetable Lasagne:

  1. Take 2 tbsp of Canola or other neutral oil.
  2. Provide 2 of large Red Onions.
  3. Prepare 1 tsp of minced garlic.
  4. You need 2 1/2 tbsp of minced up basil.
  5. Provide 2 1/2 of large Portabello mushrooms.
  6. Get 2 of yellow bell peppers,chargrilled, desseded,skin removed, sliced.
  7. Prepare 420 grams of can of Kidney Beans.
  8. Take 420 grams of Can of crushed tomatoes.
  9. Provide 2 of Eggplants (Aubergines).
  10. Get 19 of sundried tomatoes.
  11. Use 1 tsp of salt.
  12. Use 1/2 tsp of black pepper.
  13. Provide 70 grams of butter.
  14. Prepare 2 tbsp of heaped, plain (all purpose) flour.
  15. Get 500 ml of skim milk.
  16. Provide 450 grams of ricotta cheese.
  17. Provide 50 grams of parmesan cheese.
  18. Use 1/4 tsp of salt (second measure).
  19. Take 2 cup of good cheddar cheese.
  20. Take 50 grams of parmesan cheese (second measure).
  21. Use 250 grams of packet of fresh lasagne sheets.

Instructions to make Our Vegetable Lasagne:

  1. Preheat oven to 350°F (180°C or Gas mark 4). Brush or spray a 17cm x 35cm ovenproof dish with oil..
  2. Next, chop the onion in half and then each half finely into half moons. put aside..
  3. Slice mushrooms and sundried tomatoes about a centimeter thick. put aside.
  4. Slice the eggplant (aubergine) into 1/2 inch thick rounds and place in boiling water in a saucepan for 90 seconds. remove and drain. put aside.
  5. In a large saute pan, put the oil in and heat. then add the onion, garlic and basil paste and cook for 4 minutes..
  6. Add in the mushrooms and cook for a further 1 minute..
  7. Add the canned tomatoes, sliced bell peppers and drained, canned kidney beans. stir and cook on a medium heat for 13 minutes. the mixture will thicken. once cooked, put aside..
  8. To do the cheese sauce, place the butter in a saucepan until melted then stir in the flour and cook while stirring for 1 minute. remove from the heat and gradually stir in the milk. Return to the heat and stir constantly until the sauce begins to boil and thicken. Reduce heat to low and simmer for 1 minute. Remove from heat and stir in the Ricotta cheese and the first measure of Parmesan cheese. Season with salt and pepper..
  9. Dip the lasagne sheets if necessary in hot water to soften slightly and place some to form a layer on the bottom of the prepared tray. On top of these sheets place some spread out slices of aubergine, then scatter some sundried tomatoes around. top this with half of the mushroom /kidney bean/tomatoes mix, spreading out as evenly as possible, then spoon over a third of the cheese sauce. Put another layer of pasta on top of this and repeat seasoning as you go. Finish off with a layer of pasta sheets and then last third of the cheese sauce. Sprinkle over the cheddar and second measure ofParmesan and bake for 45 minutes or until pasta is soft..

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