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Category: Main Course
Vegetable Lasagne - TastyPlanner.com
Chef: Moragh
Veggie lasagne with rich, mushroom filling
Recipe Source: Vegetarian Classics by Jean...
Ingredients
Sauce:
6 tbsp unsalted butter
1/2 cup flour
4 cups low fat milk
1/8 tsp nutmeg
1/2 tsp salt
freshly ground pepper
1/2 cup grated Parmesan cheese
Filling:
2 tbsp olive oil
1 medium onion, minced
4 garlic cloves, minced
12oz thinly sliced mushrooms (6 large flat caps)
400g tin chopped tomatoes
1/4 cup dry red wine
1 cup chopped fresh basil
1/4 cup chopped fresh parsley
1/2 tsp salt
Lasagne sheets
2 small to medium zucchini, thinly sliced
1 1/4 cups grated Fontina cheese
1 1/4 cups grated mozzarella
Instructions
1. To make sauce, melt the butter, whisk in the flour and cook whisking often for 2 mins. Whisk in the milk, nutmeg, salt and pepper. Raise heat and bring to a boil, whisking constantly, then remove from heat. Stir in cheese and leave to cool.
2. To make filling, heat the oil in large pan. Add onion and garlic, and saute for 10 mins. Stir in the mushrooms and saute til they begin to brown and juices have evaporated. Mix in the tomatoes and wine, and cook for about 5 mins. Should be quite dry at this point. Remove from the heat, stir in basil, parsley, salt and pepper. Let it cool.
3. Heat oven to 180 deg.
4. butter the lasagne dish, cover bottom with thin layer of white sauce and top with lasagna sheet. Follow with 1/3 filling mixture, 1/3 zucchini slices, 1/3 white sauce, 1/3 cheeses. Repeat 2 more times.
5. Cover with foil and bake for 25 mins. Remove foil, bake for 30 mins more or until bubbly and golden
6. Sit for 15 mins before cutting and serving.
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