How to Make Any-night-of-the-week Our Vegetable Lasagne

Our Vegetable Lasagne.

Hey everyone, hope you are having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, our vegetable lasagne. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Our Vegetable Lasagne is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They are fine and they look wonderful. Our Vegetable Lasagne is something that I have loved my entire life.

To get started with this recipe, we must first prepare a few components. You can have our vegetable lasagne using 21 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Our Vegetable Lasagne:

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

So that's going to wrap this up with this special food our vegetable lasagne recipe. Thanks so much for reading. I'm confident you will 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, colleague and friends. Thank you for reading. Go on get cooking!