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Spinach, Pepper and Eggplant Lasagna 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
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 9 cooked lasagna noodles 1 eggplant, sliced and baked
Spinach, Pepper and Eggplant Lasagna

Spinach, Pepper and Eggplant Lasagna

Rate this recipe
3 Votes
4
Spinach, Pepper and Eggplant Lasagna
0:20
Preparation
0:10
COOKING
0:30
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2 Tbsp.
    (30 mL)
    olive oil
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    1 L SELECTED VARIETIES

  • 2
    garlic cloves, chopped
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  • 2 cups
    (500 mL)
    quartered mushrooms
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    SELECTED VARIETIES

  • 2 cup
    (500 mL)
    chopped, drained cooked spinach
  • 1
    red pepper
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  • 1
    yellow pepper
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    PRODUCT OF ONTARIO

  • 1 cup
    (250 mL)
    grated mozzarella
  • 1 cup
    (250 mL)
    grated swiss cheese
  • 1/2 cup
    (1/2 mL)
    grated parmigiano reggiano
  • 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

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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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