Vegetable Lasagna ~ World Food and Drink

Tuesday, January 10, 2012

Vegetable Lasagna

Vegetable Lasagna
For those of you who are vegetarian and abstain from eating meat, Eid this time can still be serving a special meal of non-meat, which is vegetable lasagna. Although the use of vegetables, this lasagna was tasty on the tongue remains. Moreover, served warm with bottled sauce. Borne by the guests who come to give a compliment. Good luck!

6 pieces of ready-made lasagna, 1 quart water, 2 tablespoons cooking oil, margarine for frying 50 grams, 100 grams of chopped onions that have been rough, 200 grams of diced carrots 1 × 1 × 1 cm, 200 split 4 zucchini, cut crosswise 1 cm, 150 grams of canned sweet corn, 100 grams peas, 1 / 2 tsp pepper powder, 1 / 2 teaspoon salt, 150 grams ricota, 200 grams of grated mozzarella cheese.

White sauce:
50 g margarine, 30 g flour, 500 ml of liquid milk, 1 / 2 tsp pepper powder, 1 / 2 teaspoon salt and 50 grams of parmesan cheese.

How to make:

Prepare pyrex size 26X17X6 cm smeared with margarine.
Boil the lasagna for 20 minutes (water and cooking oil), drain.
Heat maegarin, saute onion until wilted and fragrant. Add the carrots, stirring until wilted, put zucchini, red peppers, corn and peas, stir until blended. Enter the salt and pepper, stir well, remove and set aside.
White Sauce:
Heat margarine, put flour, stirring until smooth and slightly browned. Enter the liquid milk while stirring, stirring until smooth. Enter the pepper, salt and stir well. Enter the parmesan cheese and stir well. Remove from heat.


Put on the basis of two pieces of Pyrex lasagna, apply 1 / 2 the cheese ricota, and enter 1 / 2 parts vegetable stir, 1 / 3 of white sauce, sprinkle with mozzarella cheese 50 grams.
Cover again with 2 sheets of lasagna, repeat once again the work as above.
Finally pour the remainder over the skin of white sauce lasagna, flatten, then sprinkle with grated mozzarella cheese 100 grams. Bake in oven that has been dinyalan with a temperature of 180 degrees Celsius for 45 minutes.


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