July 11, 2014

VEGETABLE LASAGNE

Ingredients:
Grated parmesan cheese - 1/2 cup
Grated Gruyere cheese - 1/2 cup
Grated Romano cheese - 1/2 cup
Butter - 3 tbsp
Onion - 1 (finely diced)
Celery stalk - 1 (finely diced)
Small Zucchini - 1 (diced)
Small eggplant - 1(finely diced)
Parsley - 1 tbsp (chopped)
Small cauliflower - 1/2 (diced)
Yellow pepper - 1 (diced)
Grated lemon rind - 1 tbsp
Nutmeg and clove powder - 1/2 tsp
Garlic cloves - 2 (chopped)
Chicken stock - 1/4 cup
Lasagne - 500 gms (cooked)
Tomatoes - 6 (thinly sliced)
Thin white sauce - 3 cups (heated)
Tomato sauce - 1/2 cup
Salt and pepper
Sliced mozzarella for topping
Paprika to taste

Method:

  • Preheat oven to 375 F. Grease lasagne dish.
  • Mix grated cheeses together; set aside.
  • Heat butter in large skillet; cook onion and celery 4 minutes over low heat.
  • Add remaining vegetables (except tomatoes), parsley, lemon rind, seasonings, garlic and chicken stock.
  • Mix well, cover and cook 10 to 12 minutes over low heat.
  • Dividing ingredients equally, build lasagne with layers of vegetables, tomatoes, grated cheese and white sauce.
  • End with a layer of lasagne then cover with  tomato sauce and mozzarella cheese; sprinkle with paprika.
  • Place lasagne dish on cookie sheet and bake about 50 minutes.

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