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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
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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    BERTOLLI OLIVE OIL

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    500 ml SELECTED VARIETIES


  • 2
    garlic cloves, chopped
  • 2 cups
    (500 mL)
    quartered mushrooms
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    BELLE GROVE SLICED WHITE OR CRIMINI MUSHROOMS

    BELLE GROVE SLICED WHITE OR CRIMINI MUSHROOMS

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    227 g, PRODUCT OF ONTARIO


  • 2 cup
    (500 mL)
    chopped, drained cooked spinach
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    ORGANIC STRAWBERRIES 454 g, ATTITUDE SALADS 142 g OR THE LITTLE POTATO COMPANY CREAMER POTATO KITS 454 g

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    $1.99 ea.


  • 1
    red pepper
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    GRAPE TOMATOES 283 G, PRODUCT OF CANADA OR MEXICO MINI CUCUMBERS 397 G, PRODUCT OF ONTARIO, CANADA NO. 1 GRADE MINI SWEET PEPPERS 227 G, PRODUCT OF ONTARIO OR MEXICO JUMBO BROCCOLI PRODUCT OF U.S.A.

    GRAPE TOMATOES 283 G, PRODUCT OF CANADA OR MEXICO MINI CUCUMBERS 397 G, PRODUCT OF ONTARIO, CANADA NO. 1 GRADE MINI SWEET PEPPERS 227 G, PRODUCT OF ONTARIO OR MEXICO JUMBO BROCCOLI PRODUCT OF U.S.A.

    $1.69 ea.


    RED, YELLOW OR ORANGE SWEET PEPPERS

    RED, YELLOW OR ORANGE SWEET PEPPERS

    $2.99 /lb

    PRODUCT OF ONTARIO 6.59/kg


  • 1
    yellow pepper
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    GRAPE TOMATOES 283 G, PRODUCT OF CANADA OR MEXICO MINI CUCUMBERS 397 G, PRODUCT OF ONTARIO, CANADA NO. 1 GRADE MINI SWEET PEPPERS 227 G, PRODUCT OF ONTARIO OR MEXICO JUMBO BROCCOLI PRODUCT OF U.S.A.

    GRAPE TOMATOES 283 G, PRODUCT OF CANADA OR MEXICO MINI CUCUMBERS 397 G, PRODUCT OF ONTARIO, CANADA NO. 1 GRADE MINI SWEET PEPPERS 227 G, PRODUCT OF ONTARIO OR MEXICO JUMBO BROCCOLI PRODUCT OF U.S.A.

    $1.69 ea.


    RED, YELLOW OR ORANGE SWEET PEPPERS

    RED, YELLOW OR ORANGE SWEET PEPPERS

    $2.99 /lb

    PRODUCT OF ONTARIO 6.59/kg


  • 1 cup
    (250 mL)
    grated mozzarella
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    160 - 200 g SELECTED VARIETIES


    SAVE $4.00
    BLACK DIAMOND CHEESE BARS 400 - 450 G OR SHREDDED CHEESE 320 - 340 G

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  • 1 cup
    (250 mL)
    grated swiss cheese
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    DELI SLICED, 1.98/100 G


  • 1/2 cup
    (1/2 mL)
    grated parmigiano reggiano
  • 2 cups
    (500 mL)
    bechamel sauce
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  • 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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