Procedure: tasty Vegetable lasagna

Vegetable lasagna.

Create all people, cooking is indeed work which is quite soft. Besides they are indeed happy cooking and have talents cooking that is very good, they are also creative in processing each dish so that it becomes food delectable. But there are those who cannot cook, so they must search and see recipes that are easy to follow.

The end of the day fatigue often promote you over the edge and into a drive-thru window. But actually, there are some really quick and easy recipes here to help you get a delicious and ideal meal on the table in no time.

You can have Vegetable lasagna using 23 ingredients or deficient. Here is how you achieve it.

The main ingredient Vegetable lasagna

1. You need of bechamel sauce.
2. You need 1/4 cup of butter.
3. You need 1/4 cup of flour.
4. Prepare 3 cup of whole milk.
5. You need 1 of salt and pepper.
6. Prepare 1 pinch of freshly grated nutmeg.
7. You need 1/2 cup of cheese (parmiggiano or grano padano or provolone or mix of all the three).
8. Provide of ricotta mixture.
9. Prepare 1 of egg.
10. Prepare 200 grams of ricotta.
11. Prepare 5 tbsp of green pesto.
12. Provide 1 of salt and pepper.
13. You need of vegetable mixture.
14. You need 2 cup of sliced mushrooms.
15. You need 2 cup of diced bell peppers.
16. Prepare 4 of garlic cloves peeled and minced.
17. Prepare 1 packages of frozen spinach.
18. You need 1/2 cup of frozen peas.
19. You need 1/2 cup of asparagus cut into small pieces.
20. Prepare 3 tbsp of olive oil.
21. You need 1 of freshly chopped thyme.
22. You need 1 packages of lasagna sheets.
23. You need 1/2 cup of mix of shredded provolone, parmiggiano, grano padano or mozzarella cheese.

These recipes cook in around 80 minutes from commence to finish, and 13 actions. Get ready to keep up these recipes to get you through a occupied back-to-school spell!. Here is how you cook it.

Vegetable lasagna instructions

1. To make the bechamel sauce. In a sauce pan add the butter. After it melts add the flour and cook the flour under low heat for 3 minutes until there are no lumps. After that add the milk gently to the flour. Stir the whole mixture until it thickens and resembles a sauce consistency. Season it with salt, pepper, and nutmeg. Add the cheese mixture and set aside while it cools down..
2. For the ricotta mixture. Add all the ingredients mentioned under ricotta mixture in a bowl and mix and set aside..
3. For the vegetable mixture. Heat a large skillet over medium heat and add the olive oil..
4. Once the oil is hot add the chopped garlic and cook it for 30 seconds. Add the vegetables and cook them under medium low heat for 10 minutes until the vegetables are soft and moist..
5. Meanwhile preheat the oven to 425°F.
6. When the vegetables are done, now it is time to layer the lasagna..
7. Give the baking dish a good layer of butter wash. For layering the lasagna, divide the ricotta mix into 3 parts, vegetable mix into 3 parts and bechamel sauce into 4 parts..
8. Tip: Layer the lasagna sheets in between the bechamel sauce and the ricotta mixture. The moisture content in the sauce and ricotta mixture helps cook the lasagna sheets..
9. Pour 1/4 of bechamel sauce on the bottom and top with 3 sheets of lasagna sheets. Number of sheets depends on the size of the casserole dish. Top the lasagna sheets with 1/3 of ricotta mixture and top it with 1/3 of vegetable mixture..
10. Continue layering the lasagna with similiar steps. Sauce, lasagna sheets, ricotta mixture and vegetable mix. Lastly top the sheets with the bechamel sauce and cover with aluminium foil and bake it for 45 minutes..
11. After baking it uncover the foil and top with cheese mixture and bake it until the cheese melts..
12. Mine took almost 15 minutes for the cheese to become bubbly and goey. Once the baking is done give a good 15 minutes for the lasagna to set before serving..
13. This recipe is inspired by laura from laurainthekitchen.com.