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Vegetable, Migneron de Charlevoix and Gouda d'ici Lasagna https://www.metro.ca/userfiles/image/recipes/lasagne-vegetarienne-migneron-gouda-5497.jpg PT35M PT30M PT1H05M
Preheat oven to 350°F (180°C). In a big pot, cook noodles according to package instructions. Drain well. Melt butter in a big pot over medium heat. Lightly brown onion, garlic, peppers, zucchini and eggplant. Add parsley and lemon zest. Season with salt and pepper. Mix cheeses together in a bowl. Set aside. Cover the bottom of a buttered casserole with noodles. Spread half the vegetables over them, then half the tomatoes and one third of the cheese mixture. Ladle white sauce over top and repeat. Cover with a layer of lasagne noodles. Spoon tomato coulis over noodles and top with remaining cheese. Bake until cheese melts and browns.
6
1 lb (450 g) lasagne noodles 3 cups (750 mL) hot white sauce 1/2 cup (125 mL) tomato coulis (commercial or homemade) 2 Tbsp. (30 mL) butter 1 red onion, diced 2 garlic cloves, chopped 1 red pepper, diced 1 yellow pepper, diced 1 zucchini, diced 1 small eggplant, diced 1 Tbsp. (15 mL) chopped fresh parsley 1 Tbsp. (15 mL) grated lemon zest 6 tomatoes, blanched, peeled and seeded 1 wheel of Migneron de Charlevoix, cut into chunks Salt and freshly ground pepper to taste
Vegetable, Migneron de Charlevoix and Gouda d'ici Lasagna

Vegetable, Migneron de Charlevoix and Gouda d'ici Lasagna

Rate this recipe
0 Vote
6
servings
0:35
Preparation
0:30
COOKING
1:05
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 lb
    (450 g)
    lasagne noodles
  • 3 cups
    (750 mL)
    hot white sauce
  • 1/2 cup
    (125 mL)
    tomato coulis (commercial or homemade)
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  • 2 Tbsp.
    (30 mL)
    butter
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  • 1
    red onion, diced
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  • 2
    garlic cloves, chopped
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  • 1
    red pepper, diced
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  • 1
    yellow pepper, diced
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  • 1
    zucchini, diced
  • 1
    small eggplant, diced
  • 1 Tbsp.
    (15 mL)
    chopped fresh parsley
  • 1 Tbsp.
    (15 mL)
    grated lemon zest
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  • 6
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  • 1
    wheel of Migneron de Charlevoix, cut into chunks
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    150 - 250 g

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  • Salt and freshly ground pepper to taste
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Imprimer ma sélection

Preparation

Preheat oven to 350°F (180°C).

In a big pot, cook noodles according to package instructions. Drain well.

Melt butter in a big pot over medium heat.

Lightly brown onion, garlic, peppers, zucchini and eggplant.

Add parsley and lemon zest. Season with salt and pepper.

Mix cheeses together in a bowl. Set aside.

Cover the bottom of a buttered casserole with noodles. Spread half the vegetables over them, then half the tomatoes and one third of the cheese mixture.

Ladle white sauce over top and repeat.

Cover with a layer of lasagne noodles.

Spoon tomato coulis over noodles and top with remaining cheese.

Bake until cheese melts and browns.

Source : www.fromagesdici.com

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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