Our Vegetable Lasagne

Name: Our Vegetable Lasagne
Total time: 4500 s
Yield: 6 servings
Cuisine: American
Ingredients: 2 tbsp Canola or other neutral oil; 2 large Red Onions; 1 tsp minced garlic; 2 1/2 tbsp minced up basil; 2 1/2 large Portabello mushrooms; 2 yellow bell peppers,chargrilled, desseded,skin removed, sliced; 420 grams can of Kidney Beans; 420 grams Can of crushed tomatoes; 2 Eggplants (Aubergines); 19 sundried tomatoes; 1 tsp salt; 1/2 tsp black pepper; 70 grams butter; 2 tbsp heaped, plain (all purpose) flour; 500 ml skim milk; 450 grams ricotta cheese; 50 grams parmesan cheese; 1/4 tsp salt (second measure); 2 cup good cheddar cheese; 50 grams parmesan cheese (second measure); 250 grams packet of fresh lasagne sheets

Chopper39 @cook_2774197

The bestest lil country on the planet!

So much liked by a fellow Cookpadder, that it was renamed 'OUR Vegetable Lasagne' by her 😄. I guess that says it all! Lol

Chopper39 @cook_2774197

The bestest lil country on the planet!

So much liked by a fellow Cookpadder, that it was renamed 'OUR Vegetable Lasagne' by her 😄. I guess that says it all! Lol

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Ingredients

1 hour 15 mins

6 servings

2 tbspCanola or other neutral oil
2large Red Onions
1 tspminced garlic
2 1/2 tbspminced up basil
2 1/2large Portabello mushrooms
2yellow bell peppers,chargrilled, desseded,skin removed, sliced
420 gramscan of Kidney Beans
420 gramsCan of crushed tomatoes
2Eggplants (Aubergines)
19sundried tomatoes
1 tspsalt
1/2 tspblack pepper
70 gramsbutter
2 tbspheaped, plain (all purpose) flour
500 mlskim milk
450 gramsricotta cheese
50 gramsparmesan cheese
1/4 tspsalt (second measure)
2 cupgood cheddar cheese
50 gramsparmesan cheese (second measure)
250 gramspacket of fresh lasagne sheets

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Steps

1 hour 15 mins

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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Cooksnaps

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Chopper39 @cook_2774197

on June 24, 2013 21:48

The bestest lil country on the planet!

I was born at a very young age in London, England but came to my tiny piece of santuary in the Pacific when I was barely walking.Self taught myself ethnic cooking such as Indian, Moroccan and Thai and found a love of baking, especially French inspired desserts.I cook for friends and...well...anyone that wants to eat really lol.I work day in-day out with people that have committed serious crimes and cooking helps me refocus my energies when I've had a rough day.Cooking is my 'happy place'.......I find my zen when I'm pulling together a dish.I love the outdoors, swimming in the ocean and lakes over here, I'm a keen photographer, paint abstracts when the mood grips me and I'm a multiple papercut survivor!My mantra...'If you want what you've never had...you have to do what you've never done'