Recipe: Tasty Vegetarian lasagna

Vegetarian lasagna. Sliced mushrooms, red bell pepper, and shallots are layered with three cheeses and a homemade white sauce in this delicious vegetarian lasagna. Top with remaining ricotta mixture, noodles and vegetable mixture. Sprinkle with cheeses and Italian seasoning.

But no matter how many new lasagna recipes you try, there are always a few consistencies passed down from Italian tradition: flat lasagna noodles, lots of flavorful sauce and layers of. This vegetarian lasagna is comfort food at it's best. Stuffed with herbed ricotta, mushrooms, and kale and topped with delicious melty cheese. You can have Vegetarian lasagna using 13 ingredients and 9 steps. Here is how you cook it.

Ingredients of Vegetarian lasagna

1. You need 2 of large courgettes.
2. You need 2 of aubergines (eggplants in US).
3. You need 2 of onions.
4. You need 4 cloves of garlic.
5. It's 1/2 of red pepper.
6. It's 1/2 of green pepper.
7. You need 400 gr. of tin chopped tomatoes.
8. It's 1 of heaped teaspoon honey (or sugar).
9. You need 200 gr. of cheddar cheese.
10. Prepare 200 gr. of parmesan cheese.
11. Prepare 1 of vegetable stock cube.
12. You need 1 of small glass white wine.
13. Prepare 3 tbsp. of olive oil.

This vegetarian lasagna is cheesy (of course), and loaded with vegetables, spinach and a simple tomato sauce. If you have any meatless-meal skeptics in your life, this lasagna will change their mind. This lasagna is based on my spinach artichoke lasagna on the blog and the roasted eggplant lasagna in my cookbook. Vegetarian Spinach and Mushroom Lasagna Vegetarian Lasagna to feed a crowd!

Vegetarian lasagna instructions

1. Wash all the fresh ingredients well. With a sharp knife, carefully cut the courgettes into long thin strips like this and chop all the veg into small pieces (see third step photo for size).
2. Chop the garlic and sauté in a large pan with the olive oil.
3. Add all the chopped vegetables to the pan, stir well on a high heat for a few minutes.
4. Lower the heat to minimum and cook for five more minutes, stirring all the time so that nothing sticks to the bottom of the pan.
5. Add the tin of tomatoes, the white wine and turn up the heat. When it starts to boil, turn down to moderate again and add the crumbled stock cube and the honey. Stir well, cover and leave over a low heat for 10 minutes..
6. Put the oven on at 200º. Put a generous layer of the sauce into an oven dish..
7. Add a layer of grated cheese and a layer of courgette slices. Repeat twice. Sprinke the last cheese over the last layer of sauce and put in the oven for half an hour.
8. Enjoy!.
9. .

This one is filled with meaty shiitake and cremini mushrooms, spinach, and ricotta and mozzarella cheeses. Your vegetarian and meat-eating guests will fight for seconds. Assemble the lasagna by layering the vegetable sauce, noodles, the ricotta mixture, and shredded cheese. This Garden Vegetable Lasagna is made of up layers of plenty of sauteed vegetables (onions, carrots, zucchini, broccoli and yellow squash), cheeses and a very simple creamy spinach sauce. It's not too late to grab all of the summery garden veggies to make this meal (or my Garden Vegetable Quiche !) - Most vegetable lasagna recipes are meat lasagnas with a footnote that you can just leave the meat out.