Recipe: Tasty Three-Cheese Vegetable Lasagne

Three-Cheese Vegetable Lasagne. Try this Three Cheese Vegetable Lasagna recipe, or contribute your own. This lasagne uses cheeses that have a lower fat content than many traditional hard cheeses. This three-cheese lasagna with ricotta, parmesan and mozzarella has an irresistible gooey factor.

Stir vegetables into remaining cheese mix. Stir vegetables into remaining cheese mixture. Substituting eggplant slices for lasagna noodles makes this three-cheese vegetable lasagna light and flavorful. You can cook Three-Cheese Vegetable Lasagne using 17 ingredients and 10 steps. Here is how you cook it.

Ingredients of Three-Cheese Vegetable Lasagne

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

Vegetable Lasagna in Pan - No-Egg Homemade Lasagne Sheets. Cook lasagna noodles as directed on package. Drain; put in cold water until ready to use. Whisk together and allow to simmer for a few minutes, then stir in the.

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..

Is there anything better then lasagna loaded with cheese? Serving this lasagna with fresh baked Pepperidge Farm Garlic Bread is like the icing on the cake, the perfect finish! Recipe: Cheesy Vegetarian Lasagna. by Emma Christensen. If your memories of lasagna are of rubbery edges and soggy layers of cheese, I think you'll like this recipe. I make this lasagna entirely with vegetables — a mix of late-summer vegetables along.