How to Prepare Appetizing Three-Cheese Vegetable Lasagne

Three-Cheese Vegetable Lasagne. This three-cheese lasagna with ricotta, parmesan and mozzarella has an irresistible gooey factor. Ricotta, Parmesan, and mozzarella combine to give this lasagna an irresistible gooey factor. Step by Step Three Cheese Vegetable Lasagne Saute all the vegetables together until just tender.

If you are looking for a simple and delicious recipe for lasagna, you are at the right place. Specially for the vegetarians and veggie lovers. Top with a layer of lasagne sheets, then spread over a ricotta layer. You can Cook Three-Cheese Vegetable Lasagne using 17 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Three-Cheese Vegetable Lasagne

1. It's 1 packet of lasagne sheets.
2. What You needis 2 tins of chopped tomatoes.
3. What You needis 1/3 of bulb of garlic.
4. It's 1 of large onion.
5. Lets Go Prepare 2 of carrots.
6. What You needis of Olive oil.
7. Lets Go Prepare 1 of small hand-full of basil.
8. Lets Go Prepare 1 of large red pepper.
9. It's of Salt and pepper.
10. It's 1 pinch of paprika.
11. What You needis of Plain flour.
12. Lets Go Prepare 1 of bay leaf.
13. What You needis 200 g of mozzarella cheese.
14. What You needis 200 g of cheddar cheese (the stronger the better).
15. Lets Go Prepare 150 g of parmesan cheese.
16. What You needis 2 cups of milk.
17. Lets Go Prepare 1/2 cup of butter.

Add another layer of lasagne sheets, followed by the remaining aubergine mixture and another layer of lasagne sheets. This three-cheese lasagna with pesto and greens is not only a great way to use up a lot of summer produce you've been hoarding, it also keeps and reheats incredibly well throughout the week. › Three-Cheese Pesto Lasagna. Marge Perry and David Bonom's Easy Skillet Lasagna. This lasagne uses cheeses that have a lower fat content than many traditional hard cheeses.

Three-Cheese Vegetable Lasagne instructions

1. Chop the onion garlic and peppers. Then add olive oil to a pan and heat. Add the onion garlic and peppers and fry until the onions start to brown..
2. Add the chopped tomatoes, carrots, basil, salt & pepper, paprika and bay leaf. Simmer on a low heat for 25 minutes, stirring regularly..
3. Make a béchamel sauce: heat three knobs of butter in pan, when it bubbles sieve in some of the flour, whisking, until it turns into a yellow paste. Gradually add a little milk while whisking. You can keep adding a little milk or flour until you have enough of a runny white - the trick is to keep whisking!.
4. Grate the cheddar and 3/4 of the parmesan and add to the sauce. Stir until all the cheese has melted, then remove from the heat..
5. Take a baking dish and spoon in a little of the tomato sauce until it covers the bottom..
6. Cover the sauce with a single layer of the pasta sheets, breaking the sheets where necessary so that all the sauce is covered..
7. Spoon over some of the cheese sauce until it covers the pasta completely..
8. Repeats steps 5-7 until your dish is full, making sure you finish with a layer of the pasta and cheese sauce..
9. Slice the mozzarella and layer over the top. Finally sprinkle the remaining parmesan all over..
10. Bake for 35 minutes, or until the top of the lasagne is golden brown..

Arrange a third of the lasagne over it in an even layer. Spread half the ricotta mixture over the pasta and scatter half the vegetables on top. Add the milk and vegetable stock and season with salt, to taste. Cook lasagna noodles as directed on package. Drain; put in cold water until ready to use.