Pasta
Non-illustrated recipe - Illustrated recipe

Vegetable Lasagnas

Vegetable Lasagnas
  • For : 6 servings
  • Time : 2 hours
  • Difficulty : 

Ingredients for Vegetable Lasagnas :

  • 3 red peppers
  • 2 eggplants
  • 2 tablespoons olive oil
  • 1 onion
  • 3 garlic clove
  • 1 tablespoon herbes de Provence
  • 1 teaspoon oregano
  • 500 g button Mushrooms
  • 440 g canned tomatoes
  • 440 g canned red beans
  • Espelette Pepper
  • 250 g precooked lasagna noodles
  • salt
  • pepper
  • basil
  • 75 g parmesan
  • 75 g cheddar
  • Cheese Sauce:
  • 60 g butter
  • 60 g flour
  • 1/2 litre milk
  • 600 g ricotta
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Technical stages for Vegetable Lasagnas :

Vegetable Lasagnas - 1
1

Prepare all the ingredients.

Vegetable Lasagnas - 2
2

Cut the red peppers in two...

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3

...place them on a grid, skin side on top...

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4

...and grill for 10 minutes in hot oven until skin is black.

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5

Remove the skin using the tip of a knife. Slice in thin strips.

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6

Cut the eggplants in 1 cm thick slices.

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7

Blanch them for one minute...

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8

...and drain them on paper towel.

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9

In a saucepan, the onion and chopped garlic in oil.

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10

Add herbs of Provence and minced button mushrooms.

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11

Cook one minute.

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12

Add crushed tomatoes, beans, Espelette pepper, salt and pepper. Simmer for 15 minutes uncovered.

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13

Dip the lasagna noodles in warm water to soften them...

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14

...then place a layer on the surface of a gratiné pan.

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15

Spread half of the vegetable mixture on the noodles.

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16

Cover with another layer of noodles.

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17

Coat with cheese sauce...

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18

...and sprinkle with a mix of cheddar and parmesan.

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19

Bake 45 minutes in hot oven.

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20

Cheese Sauce: Make a white roux using butter and flour.

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21

Add warm milk to cooled white roux...

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22

...and whisk.

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23

Add the ricotta...

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24

...until you obtain a creamy preparation.
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