Vegetables lasagna

 Vegetables lasagna

 

S.No.

Ingredients

Quantity

1

Lasagna sheets

1pkt

2

Cloves Garlic

3-4

3

Onion

250gm

4

Green Bell pepper

250gm

5

Fresh Mushroom

      200gm

6

Dried rosemarry

5gm

7

Ricota Cheese

60gm

8

Parmesan Cheese

100gm

9

Mozerella Cheese

200gm

10

Vegetable oil

15ml

11

R.Flour

50gm

12  

Butter

        50gm

13

Milk

        500ml

14

Nutmeg

         1no

15

Seasoning

        To taste

Serving = 6 Portions

Method

1. Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.

2. In a large saucepan, cook and stir mushrooms, green peppers, onion, and garlic in oil. Stir in white sauce and rosemarry; bring to a boil. Reduce heat, and simmer 15 minutes.

3. Mix together ricotta, 2 cups mozzarella cheese.

4. Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup tomato sauce into the bottom of a greased 9x13 inch baking dish. Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Repeat layering, and top with remaining 2 cups mozzarella cheese.

5. Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.

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