How to Cook Yummy Mascarpone and Vegetable Lasagna

Mascarpone and Vegetable Lasagna.

Mascarpone and Vegetable Lasagna You can have Mascarpone and Vegetable Lasagna using 21 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Mascarpone and Vegetable Lasagna

  1. It's 9 of to 10 Lasagna sheets.
  2. It's 100 grams of Mascarpone.
  3. You need 2 small of Zucchini.
  4. Prepare 1 of Eggplant (slim Japanese type).
  5. You need 1 of Bell pepper (green or red).
  6. It's 3 large of Button mushrooms.
  7. Prepare 1 of Onion.
  8. You need 2 of cloves, chopped very finely Garlic.
  9. You need of For the bechamel sauce:.
  10. Prepare 45 grams of *Butter.
  11. It's 45 grams of *White flour.
  12. It's 750 ml of *Milk.
  13. You need 1 dash of *Nutmeg.
  14. It's 1 tsp of *Salt.
  15. You need 1 dash of *White pepper.
  16. It's 1 can of Canned tomatoes (chopped).
  17. Prepare 150 of to 200 grams Parmesan cheese.
  18. It's 1/2 of to 1 tablespoon for each vegetable to be sautéed Olive oil.
  19. You need 1 tbsp of Oil for the lasagna pan.
  20. Prepare 1 of Finely chopped parsley.
  21. It's 1 dash of Black pepper.

Mascarpone and Vegetable Lasagna step by step

  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.
  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.

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