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Spinach, Pepper and Eggplant Lasagna 2013-08-06 https://www.metro.ca/userfiles/image/recipes/lasagne-epinards-legumes-grilles-2041.jpg PT20M PT10M PT30M

Preheat oven to 350°F / 180°C. In a skillet, heat olive oil and cook garlic and mushrooms about 3 minutes. Add spinach and continue cooking for 2 minutes. Set aside. Cut peppers in two, remove seeds and ribs. Lay peppers cut-side down on an oiled baking sheet. Put peppers right under broiler and cook until their skin begins to swell and turn black. Put peppers in a bowl, cover and cool before peeling. Peel peppers and cut into strips. Set aside. In a bowl, mix cheeses together. Set aside. Spread béchamel sauce in the bottom of a baking dish, lay 3 sheets of lasagna over the sauce, cover with spinach-mushroom mixture, top with 1/3 of the béchamel sauce and sprinkle with cheese. Repeat with 3 more sheets of lasagna, cover with eggplant and peppers, top with 1/3 of béchamel sauce and sprinkle with cheese. Finish with last 3 sheets of lasagna. Cover pasta with remaining sauce and sprinkle with remaining cheese. Bake about 30 minutes. Brown a few minutes under broiler.

4 Metro

4 3 5 4

2 Tbsp. (30 mL) olive oil 2 garlic cloves, chopped 2 cups (500 mL) quartered mushrooms 2 cup (500 mL) chopped, drained cooked spinach 1 red pepper 1 yellow pepper 1 cup (250 mL) grated mozzarella 1 cup (250 mL) grated swiss cheese 1/2 cup (1/2 mL) grated parmigiano reggiano 2 cups (500 mL) bechamel sauce 9 cooked lasagna noodles 1 eggplant, sliced and baked

Spinach, Pepper and Eggplant Lasagna

Rate this recipe

3 Votes

0:20

Preparation

0:10

COOKING

0:30

TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

2 Tbsp.
(30 mL)
olive oil

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SELECTION EXTRA VIRGIN OLIVE OIL OR IRRESISTIBLES BALSAMIC VINEGAR

$6.99 ea.

250 ml, 1 l SELECTED VARIETIES

2

garlic cloves, chopped

2 cups
(500 mL)
quartered mushrooms

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Flyer Deal (1)

BELLE GROVE BUTTON MUSHROOMS

2 for $7.00

227 g PRODUCT OF OnTARIO

2 cup
(500 mL)
chopped, drained cooked spinach

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Flyer Deal (1)

SPINACH

2 for $5.00

PRODUCT OF U.S.A.

1

red pepper

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Flyer Deal (1)

RED, ORANGE OR YELLOW SWEET PEPPERS

$3.49 /lb

PRODUCT OF MEXICO 7.69/kg

1

yellow pepper

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Flyer Deal (1)

RED, ORANGE OR YELLOW SWEET PEPPERS

$3.49 /lb

PRODUCT OF MEXICO 7.69/kg

1 cup
(250 mL)
grated mozzarella

1 cup
(250 mL)
grated swiss cheese

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Flyer Deal (1)

IRRESISTIBLES ARTISAN CLASSIC BLACK FOREST HAM OR IRRESISTIBLES SWISS CHEESE

$8.99 /lb

DELI SLICED, 1.98/100 g

1/2 cup
(1/2 mL)
grated parmigiano reggiano

2 cups
(500 mL)
bechamel sauce

9

cooked lasagna noodles

1

eggplant, sliced and baked

Imprimer ma sélection

Preparation

Preheat oven to 350°F / 180°C.

In a skillet, heat olive oil and cook garlic and mushrooms about 3 minutes. Add spinach and continue cooking for 2 minutes. Set aside.

Cut peppers in two, remove seeds and ribs. Lay peppers cut-side down on an oiled baking sheet. Put peppers right under broiler and cook until their skin begins to swell and turn black. Put peppers in a bowl, cover and cool before peeling.

Peel peppers and cut into strips. Set aside.

In a bowl, mix cheeses together. Set aside.

Spread béchamel sauce in the bottom of a baking dish, lay 3 sheets of lasagna over the sauce, cover with spinach-mushroom mixture, top with 1/3 of the béchamel sauce and sprinkle with cheese.

Repeat with 3 more sheets of lasagna, cover with eggplant and peppers, top with 1/3 of béchamel sauce and sprinkle with cheese.

Finish with last 3 sheets of lasagna. Cover pasta with remaining sauce and sprinkle with remaining cheese.

Bake about 30 minutes. Brown a few minutes under broiler.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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