Hey everyone, it is me, Dave, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, veggie lasagne. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Veggie Lasagne is one of the most popular of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Veggie Lasagne is something which I’ve loved my whole life. They’re nice and they look wonderful.

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

The ingredients needed to make Veggie Lasagne:

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

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. Cook carrots according to package directions; drain and cool.

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.

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. Top the ricotta mixture with mozzarella slices.

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