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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

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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

Rate this recipe

10 Votes

servings

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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BASSO EXTRA VIRGIN OLIVE OIL

$12.99 ea.

1 L

2

garlic cloves, chopped

2 cups
(500 mL)
quartered mushrooms

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BELLE GROVE STEAKCUT MUSHROOMS

$3.49 ea.

227 g PRODUCT OF ONTARIO349

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

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IRRESISTIBLES ARTISAN BLACK FOREST HAM OR SWISS CHEESE

$9.99 /lb

SELECTED VARIETIES, DELI SLICED, 2.20/100 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

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