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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.
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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

Spinach, Pepper and Eggplant Lasagna

Rate this recipe
3 Votes
4
portions
0:20
Preparation
0:10
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

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  • 2 Tbsp.
    (30 mL)
    olive oil
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  • 2
    garlic cloves, chopped
  • 2 cups
    (500 mL)
    quartered mushrooms
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    PRODUCT OF CANADA BELLE GROVE WHOLE WHITE OR VITAMIN D CRIMINI MUSHROOMS 227 g , PRODUCT OF ONTARIO


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  • 2 cup
    (500 mL)
    chopped, drained cooked spinach
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    300 g, SELECTED VARIETIES


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  • 1
    red pepper
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  • 1
    yellow pepper
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  • 1 cup
    (250 mL)
    grated mozzarella
  • 1 cup
    (250 mL)
    grated swiss cheese
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  • 1/2 cup
    (1/2 mL)
    grated parmigiano reggiano
  • 2 cups
    (500 mL)
    bechamel sauce
  • 9
    cooked lasagna noodles
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  • 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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