Easy Serving Recipe Mascarpone and Vegetable Lasagna Yummy

Simple cooking ultimate Mascarpone and Vegetable Lasagna easy, delicious, practical.

21 ingredients, 12 steps, cooking Mascarpone and Vegetable Lasagna

Good Evening all, at this time you get present recipe Mascarpone and Vegetable Lasagna with 21 ingredients and 12 steps. Next this is how to make it, please read carefully.

In cooking there are several levels that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 21 ingredients and 12 stages of easy cooking Mascarpone and Vegetable Lasagna.

Ingredients all Mascarpone and Vegetable Lasagna

1. It’s 9 : to 10 Lasagna sheets.
2. Prepare 100 grams : Mascarpone.
3. You need 2 small : Zucchini.
4. It’s 1 : Eggplant (slim Japanese type).
5. It’s 1 : Bell pepper (green or red).
6. You need 3 large : Button mushrooms.
7. Prepare 1 : Onion.
8. It’s 2 : cloves, chopped very finely Garlic.
9. It’s : For the bechamel sauce:.
10. You need 45 grams : *Butter.
11. It’s 45 grams : *White flour.
12. Prepare 750 ml : *Milk.
13. You need 1 dash : *Nutmeg.
14. Prepare 1 tsp : *Salt.
15. It’s 1 dash : *White pepper.
16. It’s 1 can : Canned tomatoes (chopped).
17. You need 150 : to 200 grams Parmesan cheese.
18. It’s 1/2 : to 1 tablespoon for each vegetable to be sautéed Olive oil.
19. You need 1 tbsp : Oil for the lasagna pan.
20. You need 1 : Finely chopped parsley.
21. You need 1 dash : Black pepper.

If all ingredients Mascarpone and Vegetable Lasagna it’s ready, We’re going into the cooking stage. Below is how to serving with easy.

Step by Step Cooking Mascarpone and Vegetable Lasagna

1. Sauté the zucchini, eggplant, onion, mushrooms, and bell pepper individually in olive oil, seasoning each lightly with salt and pepper. Drain off any excess oil with paper towels.
   
2. Bring the milk to a boil in a pan, and keep it warm. Melt the butter in another pan. Add the flour to the butter, and add the warm milk little by little, mixing well each time. Add the salt and pepper and nutmet to finish, and turn off the heat.
   
3. Bring a pot of water to a boil, add the lasagna sheets one by one, and cook for 6 minutes. Drain off the water on kitchen towels or paper towels.
   
4. Oil an ovenproof dish and put 3 sheets of lasagna noodles on the bottom. Top with the zucchini, eggplant, onion, mushrooms and bell pepper.
   
5. Add half each of the bechamel sauce, Parmesan, mascarpone and canned tomatoes. Repeat once more. Bake the lasagne in a 200 °C oven for 30 minutes.
   
6. When the lasagna is baked, turn the oven off, open the door a little and leave for 10 minutes. Sprinkle with parsley to taste. Add some salt and pepper on top for even more flavor.
   
7. Mix up the homemade mascarponevery well, and drain overnight in a sieve lined with paper towels. It will become about 200 g, so the entire amount is used.

https://cookpad.com/us/recipes/144769-homemade-mascarpone

1. Note: Apparently it's hard to get mascarpone in Japan, so I added a recipe to make it at home.
   
2. Sauté the mushrooms and the 2 finely chopped garlic cloves together for added fragrance and taste.
   
3. I used homemade mascarpone for this. I added salt to it and it came out very nicely.
   
4. Try making it with handmade lasagna sheets! I got these from my friend John.
   
5. Related recipe -, Lentil and mascarpone lasagna.

https://cookpad.com/us/recipes/148000-refreshing-umeboshi-and-shiso-cabbage-salad

1. Finish and Enjoy.

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