Recipe #1090
Vegetable Lasagna
| Preparation: | 30 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 1 h |
| Total: | 1 h 30 min |
8
servings
servings
| Category: | Bread and cereals |
| Subcategory: | Pasta |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- 12 lasagne*
- 1 cup (250 mL) cubed carrots
- 1 cup (250 mL) cubed celery
- 2 cups (500 mL) broccoli flowerets
- 2 cups (500 mL) prepared béchamel sauce
- 28 oz. (796 mL) prepared tomato herb sauce
- 1/2 lb. (225 g) fresh washed spinach
- 2 (500 mL) cups grated Mozzarella cheese *
- Salt and pepper to taste.
Preparation
Preheat the oven to 375°F / 190°C.
Cook lasagne according to package instructions. Drain without rinsing and set aside.
In a pan, blanch vegetables in boiling water 4 to 5 minutes. Drain and set aside.
Mix vegetables into the béchamel sauce. Salt and pepper.
In an oven dish, layer the ingredients: tomato sauce, pasta, tomato sauce, spinach, pasta, béchamel-vegetable sauce, pasta, tomato sauce, spinach, pasta, and tomato sauce.
Top with grated cheese and bake at 375°F / 190°C 25 to 30 minutes.
Suggestion
For a personal touch, make your own béchamel sauce.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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