Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, veggie lasagne. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Veggie Lasagne is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. Veggie Lasagne is something that I have loved my whole life. They are fine and they look wonderful.

Enjoy The Delicious Taste Of Our Stouffer's® Meatless Lasagna, With Freshly Made Pasta. Our Delicious Stouffer's® Frozen Meatless Lasagna Made With Plant Based Meat. Get Inspired On Our Official Site.

To get started with this recipe, we have to prepare a few ingredients. You can have veggie lasagne using 12 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Veggie Lasagne:

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

Roast sweet potato, peppers, courgette and spinach combine to make this easy veggie lasagne. We really do think this is the best vegetable lasagne recipe we've ever tried. Cook carrots according to package directions; drain and cool. In a small skillet, saute onion in butter until tender.

Instructions 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.

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. Top the ricotta mixture with mozzarella slices. This veggie lasagna is easy to make, made from scratch, and calls for simple ingredients.

So that is going to wrap this up for this exceptional food veggie lasagne recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!