Hey everyone, it is me again, Dan, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, vegetable lasagne. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Vegetable Lasagne is one of the most favored of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. Vegetable Lasagne is something which I’ve loved my entire life. They’re fine and they look wonderful.
I am not usually impressed with vegetable lasagna but this recipe had a great taste. I left out the mushrooms and reduced the amount of mozzarella because of cholesterol consciousness and still the recipe was fantastic. In a small bowl, mix egg and ricotta cheese. Top with remaining ricotta mixture, noodles and vegetable mixture.
To begin with this particular recipe, we have to prepare a few components. You can have vegetable lasagne using 12 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Vegetable Lasagne:
- Make ready 1 bag fresh spinach
- Make ready 1 carton cottage cheese
- Prepare 1 carton mascarpone cheese
- Make ready Grated parmesan cheese
- Make ready 1 butternut squash
- Take 1 can chopped tomatoes
- Prepare Fresh basil
- Take 2 garlic clices
- Get 1 red onion chopped finely
- Make ready 1 tbsp avocado oil
- Make ready 1 egg
- Make ready Salt and pepper
The mixture is layered with lasagna noodles, pasta sauce, mozzarella cheese, and topped with crumbled feta. In medium bowl combine ricotta cheese and egg until well mixed. Spoon some tomato sauce on bottom of dish to coat. This lasagna is based on my spinach artichoke lasagna on the blog and the roasted eggplant lasagna in my cookbook.
Steps to make Vegetable Lasagne:
- Fry the garlic then onions until soft. Add the tomatoes and basil then simmer.
- Peel the squash and slice with a mandolin.
- Fry the spinach in the oil until wilted. Then cook, drain and squeeze out the liquid. Cut. Mix into the mascarpone and cottage cheese. Add the egg. Season with salt and pepper.
- Layer a dish after piling it. First layer tomato mixture, then butternut squash, then cheese and spinach mixture. Repeat. Finish with the cheese mixture. Cover with parmesan cheese. Cook for 1 hour at 189. Cut and serve.
Spoon some tomato sauce on bottom of dish to coat. This lasagna is based on my spinach artichoke lasagna on the blog and the roasted eggplant lasagna in my cookbook. I love those less-conventional vegetarian lasagnas. The tomato sauce is the same across all three recipes, but the vegetables. Bursting with garden favorites, this lasagna is a vegetable lover's dream.
So that’s going to wrap this up with this exceptional food vegetable lasagne recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
