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Our Vegetable Lasagne
Our Vegetable Lasagne

Before you jump to Our Vegetable Lasagne recipe, you may want to read this short interesting healthy tips about Here Are Some Basic Explanations Why Consuming Apples Is Good.

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Cornell University did a study on the result apples have on your brain. These studies indicated that the ingredients in apples have the capacity to help keep your brain cells from deteriorating as we grow older. Which means that by eating apples you are able to decrease the risk of getting Alzheimer’s.

I am hoping I have revealed some good information that explained why apples are so healthy for you. The one thing you should recognize is that we only mentioned a portion of the benefits of eating apples. Should you look and ask around, you’ll come to see that the benefits can seem to be limitless. I am hoping that the next time you go to the food store you wind up getting plenty of apples. It can really help your overall health for short term and also for the long haul.

*We hope you got benefit from reading it, now let’s go back to our vegetable lasagne recipe. You can cook our vegetable lasagne using 21 ingredients and 9 steps. Here is how you achieve that. *

The ingredients needed to cook Our Vegetable Lasagne:
  1. Take 2 tbsp Canola or other neutral oil
  2. Provide 2 large Red Onions
  3. Get 1 tsp minced garlic
  4. You need 2 1/2 tbsp minced up basil
  5. Provide 2 1/2 large Portabello mushrooms
  6. Use 2 yellow bell peppers,chargrilled, desseded,skin removed, sliced
  7. Get 420 grams can of Kidney Beans
  8. Prepare 420 grams Can of crushed tomatoes
  9. Use 2 Eggplants (Aubergines)
  10. You need 19 sundried tomatoes
  11. Get 1 tsp salt
  12. Provide 1/2 tsp black pepper
  13. Use 70 grams butter
  14. You need 2 tbsp heaped, plain (all purpose) flour
  15. Get 500 ml skim milk
  16. Provide 450 grams ricotta cheese
  17. Get 50 grams parmesan cheese
  18. Prepare 1/4 tsp salt (second measure)
  19. Provide 2 cup good cheddar cheese
  20. You need 50 grams parmesan cheese (second measure)
  21. Get 250 grams packet of fresh lasagne sheets
Instructions to make Our Vegetable Lasagne:
  1. Preheat oven to 350°F (180°C or Gas mark 4). Brush or spray a 17cm x 35cm ovenproof dish with oil.
  2. Next, chop the onion in half and then each half finely into half moons. put aside.
  3. Slice mushrooms and sundried tomatoes about a centimeter thick. put aside
  4. Slice the eggplant (aubergine) into 1/2 inch thick rounds and place in boiling water in a saucepan for 90 seconds. remove and drain. put aside
  5. In a large saute pan, put the oil in and heat. then add the onion, garlic and basil paste and cook for 4 minutes.
  6. Add in the mushrooms and cook for a further 1 minute.
  7. Add the canned tomatoes, sliced bell peppers and drained, canned kidney beans. stir and cook on a medium heat for 13 minutes. the mixture will thicken. once cooked, put aside.
  8. To do the cheese sauce, place the butter in a saucepan until melted then stir in the flour and cook while stirring for 1 minute. remove from the heat and gradually stir in the milk. Return to the heat and stir constantly until the sauce begins to boil and thicken. Reduce heat to low and simmer for 1 minute. Remove from heat and stir in the Ricotta cheese and the first measure of Parmesan cheese. Season with salt and pepper.
  9. Dip the lasagne sheets if necessary in hot water to soften slightly and place some to form a layer on the bottom of the prepared tray. On top of these sheets place some spread out slices of aubergine, then scatter some sundried tomatoes around. top this with half of the mushroom /kidney bean/tomatoes mix, spreading out as evenly as possible, then spoon over a third of the cheese sauce. Put another layer of pasta on top of this and repeat seasoning as you go. Finish off with a layer of pasta sheets and then last third of the cheese sauce. Sprinkle over the cheddar and second measure ofParmesan and bake for 45 minutes or until pasta is soft.

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