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21 ingredients, 9 steps, cooking Our Vegetable Lasagne

Good Morning every body, at this time you get prepare recipe Our Vegetable Lasagne with 21 ingredients and 9 steps. Next this is how to prepare, please carefully carefully.

In cooking there are some level 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 not is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 21 ingredients and 9 stages of easy cooking Our Vegetable Lasagne.

Ingredients all Our Vegetable Lasagne

1. Prepare 2 tbsp : Canola or other neutral oil.
2. It’s 2 : large Red Onions.
3. It’s 1 tsp : minced garlic.
4. It’s 2 1/2 tbsp : minced up basil.
5. You need 2 1/2 : large Portabello mushrooms.
6. You need 2 : yellow bell peppers,chargrilled, desseded,skin removed, sliced.
7. It’s 420 grams : can of Kidney Beans.
8. Prepare 420 grams : Can of crushed tomatoes.
9. You need 2 : Eggplants (Aubergines).
10. Prepare 19 : sundried tomatoes.
11. It’s 1 tsp : salt.
12. You need 1/2 tsp : black pepper.
13. Prepare 70 grams : butter.
14. You need 2 tbsp : heaped, plain (all purpose) flour.
15. It’s 500 ml : skim milk.
16. Prepare 450 grams : ricotta cheese.
17. It’s 50 grams : parmesan cheese.
18. It’s 1/4 tsp : salt (second measure).
19. Prepare 2 cup : good cheddar cheese.
20. Prepare 50 grams : parmesan cheese (second measure).
21. You need 250 grams : packet of fresh lasagne sheets.

If all material requirements Our Vegetable Lasagne it’s ready, We’re going into the cooking stage. Below is how to serving with fast.

Step by Step Cooking 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.
   
10. Finish and Enjoy.

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