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Mascarpone and Vegetable Lasagna
Mascarpone and Vegetable Lasagna

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We hope you got benefit from reading it, now let’s go back to mascarpone and vegetable lasagna recipe. To make mascarpone and vegetable lasagna you need 21 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Mascarpone and Vegetable Lasagna:
  1. Provide to 10 Lasagna sheets
  2. Take Mascarpone
  3. You need Zucchini
  4. Get Eggplant (slim Japanese type)
  5. Take Bell pepper (green or red)
  6. Get Button mushrooms
  7. Prepare Onion
  8. Provide cloves, chopped very finely Garlic
  9. Take For the bechamel sauce:
  10. Provide *Butter
  11. Provide *White flour
  12. Get *Milk
  13. Get *Nutmeg
  14. You need *Salt
  15. Prepare *White pepper
  16. Take Canned tomatoes (chopped)
  17. Prepare to 200 grams Parmesan cheese
  18. Take to 1 tablespoon for each vegetable to be sautéed Olive oil
  19. Take Oil for the lasagna pan
  20. Get Finely chopped parsley
  21. Get Black pepper
Steps to make Mascarpone and Vegetable Lasagna:
  1. Sauté the zucchini, eggplant, onion, mushrooms, and bell pepper individually in olive oil, seasoning each lightly with salt and pepper. Drain off any excess oil with paper towels.
  2. Bring the milk to a boil in a pan, and keep it warm. Melt the butter in another pan. Add the flour to the butter, and add the warm milk little by little, mixing well each time. Add the salt and pepper and nutmet to finish, and turn off the heat.
  3. Bring a pot of water to a boil, add the lasagna sheets one by one, and cook for 6 minutes. Drain off the water on kitchen towels or paper towels.
  4. Oil an ovenproof dish and put 3 sheets of lasagna noodles on the bottom. Top with the zucchini, eggplant, onion, mushrooms and bell pepper.
  5. Add half each of the bechamel sauce, Parmesan, mascarpone and canned tomatoes. Repeat once more. Bake the lasagne in a 200 °C oven for 30 minutes.
  6. When the lasagna is baked, turn the oven off, open the door a little and leave for 10 minutes. Sprinkle with parsley to taste. Add some salt and pepper on top for even more flavor.
  7. Mix up the homemade mascarponevery well, and drain overnight in a sieve lined with paper towels. It will become about 200 g, so the entire amount is used. - - https://cookpad.com/us/recipes/144769-homemade-mascarpone
  8. Note: Apparently it's hard to get mascarpone in Japan, so I added a recipe to make it at home.
  9. Sauté the mushrooms and the 2 finely chopped garlic cloves together for added fragrance and taste.
  10. I used homemade mascarpone for this. I added salt to it and it came out very nicely.
  11. Try making it with handmade lasagna sheets! I got these from my friend John.
  12. Related recipe -, Lentil and mascarpone lasagna. - - https://cookpad.com/us/recipes/148000-refreshing-umeboshi-and-shiso-cabbage-salad

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