Hi, I am Kate. Today, I will show you a way to make veggie lasagna recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I will make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Veggie Lasagna Recipe
Veggie Lasagna is one of the most popular of recent trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Veggie Lasagna is something that I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook veggie lasagna using 24 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Veggie Lasagna:
- Prepare For the Red Sauce
- Prepare 1 onion
- Prepare 6 garlic pods
- Get 2 celery sticks
- Take 2 carrots
- Make ready 1 bellpepper
- Prepare 2 cups sliced mushrooms
- Prepare 3-4 fresh basil leaves
- Take 500 g pasta sauce
- Make ready Dried oregano
- Take Chili flakes
- Take Pepper
- Make ready Salt
- Make ready Olive oil
- Take Sugar (optional)
- Take For the Bechamel Sauce
- Make ready 50 g butter
- Prepare 1 tbsp plain flour
- Take 2 cups milk
- Make ready Salt
- Make ready Pepper
- Prepare Assembly
- Prepare 1 box lasagna sheets
- Prepare 2 cups Shredded cheese
Steps to make Veggie Lasagna:
- Start with making the white sauce so that there’s enough time for it to cool down. Melt butter in a pan, add the flour in and stir well to incorporate all the butter into the flour. On medium high heat roast the flour a little until cooked.
- Take the pan off the heat and add milk while continuously whisking the mixture to avoid lumps. Put it back on the heat so that milk boils and the sauce thickens. Add more milk to adjust the consistency and season with salt and pepper. Once ready, set aside to cool.
- For the red sauce, dice all the veggies. Sauté garlic on olive oil, add in the veggies and sauté well. Leave the veggies a little crunchy. Add dried herbs, fresh basil, salt and pepper.
- Add the pasta sauce and simmer for 15 mins with lid on. If still tangy, add a little sugar and fry on medium high heat. If the sauce looks dry add a little water to adjust the consistency, although it should not be very watery.
- Assembly! Grease a baking pan with olive oil. Add a layer of red sauce followed by white sauce and line with lasagna sheets. Then repeat until the pan is filled. Finally, at the top layer put the remaining white sauce and finish with lots of shredded mozzarella and Parmesan cheese.
- Make sure the cheese sticks to the corner of the pan for a crust to be formed. Top with dried herbs, pepper and fresh basil leaves or black olives or the garnish of your choice.
- To bake: preheat the oven at 180 degrees Celsius, cover the assembled lasagna with aluminium foil and bake for 25 mins. Then remove the foil and broil for another 10 mins until the cheese is brown and crusty. Bon apetite!
So that is going to wrap it up with this distinctive dish veggie lasagna recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Happy cooking.
