Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, veggie lasagne. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Veggie Lasagne is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Veggie Lasagne is something which I have loved my whole life. They’re nice and they look fantastic.

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To begin with this recipe, we must first prepare a few components. You can have veggie lasagne using 12 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Veggie Lasagne:

1. Take 2 tbsp Olive Oil
2. Take 3 cloves Garlic
3. Make ready 400 g Asparagus, each cut into three pieces
4. Get 200 g frozen Peas
5. Make ready 200 g frozen Broad Beans
6. Prepare 200 g Pesto
7. Make ready zest of Lemon
8. Make ready 300 g Mascarpone
9. Prepare 200 g Cheddar Cheese grated
10. Prepare Salt and Pepper
11. Make ready Sheets Lasagne
12. Take 6 tbsp Milk

In a Dutch oven, heat oil over medium-high heat. Add red pepper, carrot and onion; cook and stir until crisp-tender. Add tomatoes, mushrooms, yellow squash, zucchini and garlic; cook and stir until squashes are crisp-tender. Put the peppers, courgette and sweet potato into a large baking tray.

Steps to make Veggie Lasagne:

1. Preheat oven to 180’’C (fan 160’’C).
2. Heat olive oil in frying pan, medium heat, crush in garlic cloves, and add asparagus, cooking for 3 minutes. Then add peas and broad beans and cook for another 2 minutes. Then place pan contents in a large bowl, and mix through with 200g mascarpone, 100g cheddar, pesto, lemon zest, and add salt and pepper to taste.
3. Add a third of the mixture to an ovenproof dish, and then top with lasagne sheets that have been soaked in water for 5 minutes. Add a second layer, and then a third layer. Mix the remaining mascarpone with the milk and pour over the top of the pasta sheets, and top with the remaining cheddar cheese.
4. Bake for 40 minutes, and rest for 5 minutes before serving.

Cook carrots according to package directions; drain and cool. In a small skillet, saute onion in butter until tender. In a food processor, puree the carrots, onion, ricotta, salt and pepper. To assemble, spread a little of the vegetable/tomato sauce in a lasagna pan. Layer four cooked noodles in the pan, slightly overlapping them if necessary.

So that is going to wrap this up for this exceptional food veggie lasagne recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!