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Mascarpone and Vegetable Lasagna
Mascarpone and Vegetable Lasagna

Before you jump to Mascarpone and Vegetable Lasagna recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

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Thus, it should be somewhat obvious that it’s not at all difficult to add healthy eating to your everyday life.

We hope you got insight from reading it, now let’s go back to mascarpone and vegetable lasagna recipe. To make mascarpone and vegetable lasagna you only need 21 ingredients and 12 steps. Here is how you achieve that.

The ingredients needed to cook Mascarpone and Vegetable Lasagna:
  1. You need 9 to 10 Lasagna sheets
  2. Take 100 grams Mascarpone
  3. Use 2 small Zucchini
  4. Get 1 Eggplant (slim Japanese type)
  5. Get 1 Bell pepper (green or red)
  6. Use 3 large Button mushrooms
  7. You need 1 Onion
  8. Provide 2 cloves, chopped very finely Garlic
  9. Prepare For the bechamel sauce:
  10. Get 45 grams *Butter
  11. Use 45 grams *White flour
  12. Get 750 ml *Milk
  13. Use 1 dash *Nutmeg
  14. Take 1 tsp *Salt
  15. Use 1 dash *White pepper
  16. You need 1 can Canned tomatoes (chopped)
  17. Get 150 to 200 grams Parmesan cheese
  18. Take 1/2 to 1 tablespoon for each vegetable to be sautéed Olive oil
  19. You need 1 tbsp Oil for the lasagna pan
  20. Get 1 Finely chopped parsley
  21. Prepare 1 dash Black pepper
Steps to make Mascarpone and Vegetable Lasagna:
  1. Sauté the zucchini, eggplant, onion, mushrooms, and bell pepper individually in olive oil, seasoning each lightly with salt and pepper. Drain off any excess oil with paper towels.
  2. Bring the milk to a boil in a pan, and keep it warm. Melt the butter in another pan. Add the flour to the butter, and add the warm milk little by little, mixing well each time. Add the salt and pepper and nutmet to finish, and turn off the heat.
  3. Bring a pot of water to a boil, add the lasagna sheets one by one, and cook for 6 minutes. Drain off the water on kitchen towels or paper towels.
  4. Oil an ovenproof dish and put 3 sheets of lasagna noodles on the bottom. Top with the zucchini, eggplant, onion, mushrooms and bell pepper.
  5. Add half each of the bechamel sauce, Parmesan, mascarpone and canned tomatoes. Repeat once more. Bake the lasagne in a 200 °C oven for 30 minutes.
  6. When the lasagna is baked, turn the oven off, open the door a little and leave for 10 minutes. Sprinkle with parsley to taste. Add some salt and pepper on top for even more flavor.
  7. Mix up the homemade mascarponevery well, and drain overnight in a sieve lined with paper towels. It will become about 200 g, so the entire amount is used. - - https://cookpad.com/us/recipes/144769-homemade-mascarpone
  8. Note: Apparently it's hard to get mascarpone in Japan, so I added a recipe to make it at home.
  9. Sauté the mushrooms and the 2 finely chopped garlic cloves together for added fragrance and taste.
  10. I used homemade mascarpone for this. I added salt to it and it came out very nicely.
  11. Try making it with handmade lasagna sheets! I got these from my friend John.
  12. Related recipe -, Lentil and mascarpone lasagna. - - https://cookpad.com/us/recipes/148000-refreshing-umeboshi-and-shiso-cabbage-salad

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