Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, vegetable lasagne. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Vegetable lasagne is one of the most well liked of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. Vegetable lasagne is something that I have loved my entire life.

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To get started with this recipe, we have to prepare a few ingredients. You can cook vegetable lasagne using 16 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Vegetable lasagne:

1. Prepare 2 onions
2. Take 2 peppers
3. Make ready 1 courgette
4. Get 150 g mushrooms
5. Make ready 2 garlic cloves
6. Make ready 2 teaspoons Italian mixed herbs
7. Get 2 teaspoons basil
8. Take 1 teaspoon oregano
9. Make ready 1/4 teaspoon salt
10. Take 1/4 teaspoon black pepper
11. Make ready 1 tin chopped tomatoes
12. Make ready 1 tube tomato purée
13. Take 300 ml vegetable stock
14. Take sheets Lasagne pasta
15. Make ready Creamy white lasagne sauce
16. Prepare 2 balls of mozzarella

Cook noodles according to package directions. Drain and lay flat on a sheet of aluminum foil. Heat olive oil in a large skillet over medium heat. Spinach is the star of this vegetable lasagna recipe.

Instructions to make Vegetable lasagne:

1. Prepare for cooking. Chop all the vegetables finely and crush the garlic. Mix all the spices listed into a cup and put to one side. Mix the vegetable stock with 300ml hot water (use beef stock instead, if you like the beefy taste).
2. Add olive oil to a frying pan, once hot add the onions, pepper, courgette and crushed garlic and cook on a medium heat. Once they all begin to brown add the mushrooms.
3. Once all the vegetable are cooked, turn the heat down. Add the spices mixed into the cup previously and stir. Then add the whole tube of tomato purée and stir again.
4. Add the tin of tomatoes and stir. Finally add the vegetable stock, stir and simmer until it becomes a thick sauce.
5. Once the mix is cooked. Get out a large square over dish to start layering your lasagne. Using some of the sauce (no vegetables!!) from the tomatoey vegetable goodness, add a thin layer to the bottom of the dish. It should look like someone’s just splashed some tomato sauce in there!
6. Now put a layer of pasta, followed by a layer of the white sauce and then put a thing layer of the vegetables. THEN REPEAT! Pasta, white sauce, veggies, pasta, white sauce, veggies, pasta etc. The trick is to put a thin layer of vegetables and get as many layers of pasta as possible to avoid all the vegetables falling out when you dish up.
7. Finish the layering with one final layer of the pasta sheets, top with chopped mozzarella. Cook at 180-200 degrees for 30-40 minutes. Serve with a rocket salad and garlic bread!

Our Easy Garlic Mushroom Pasta is quick to make and delicious thanks to garlic butter mushrooms.; This Fresh Veggie Spaghetti combines lots of vegetables into a fresh and simple sauce.; This Easy Vegetable Baked Pasta is loaded with vegetables, extra cheesy, and seriously irresistible.; Inspired by this vegetable lasagna recipe, these Veggie Lasagna Roll Ups are a. This lasagna is based on my spinach artichoke lasagna on the blog and the roasted eggplant lasagna in my cookbook. I love those less-conventional vegetarian lasagnas. The tomato sauce is the same across all three recipes, but the vegetables. Homemade vegetable lasagna just as it should be; hot, oozy, and messy!

So that is going to wrap it up for this exceptional food vegetable lasagne recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!