THE BEST VEGETABLE LASAGNA
Serves 6 #STARFineFoods Ingredients: 2 onions (julienned) ½ glass of dry white wine 2 zucchini (diced) 3 carrots (sliced) 2 green peppers (sliced) 17.6 oz mushrooms (sliced) 1 teaspoon fresh tarragon 1 teaspoon ground cloves 1 teaspoon basil Salt and pepper 2.5 oz butter 2.5 oz flour 34 oz whole milk A pinch of nutmeg Boiled lasagna noodles 7.05 oz Parmesan cheese 3.5 oz grated Gruyère cheese A splash of STAR Extra Virgin Olive Oil Instructions:Preheat the oven to 350 °F. Brown the onion in a deep pan in extra virgin olive oil. Add the white wine and cook over high heat for a few minutes.
Add the zucchini, carrot and pepper, mushrooms, spices, and salt. Cook over medium heat, stirring constantly until the vegetables are al dente (remove excess liquid as they cook).
In another pan, prepare a sauce by melting the butter and adding the flour. Mix until combined to make a roux. Pour in the milk (ideally, warmed) little by little until a thick sauce forms. Add the nutmeg and stir.
In a greased baking pan, place a layer of boiled lasagna noodles (or use the pre-cooked kind), a layer of vegetables, Parmesan cheese, and then sauce. Repeat until the pan is full. Top the lasagna with a layer of Gruyère cheese and bake for about 40 minutes.
Ingredients
- 2 onions (julienned)
- ½ glass of dry white wine
- 2 zucchini (diced)
- 3 carrots (sliced)
- 2 green peppers (sliced)
- 17.6 oz mushrooms (sliced)
- 1 teaspoon fresh tarragon
- 1 teaspoon ground cloves
- 1 teaspoon basil
- Salt and pepper
- 2.5 oz butter
- 2.5 oz flour
- 34 oz whole milk
- A pinch of nutmeg
- Boiled lasagna noodles
- 7.05 oz Parmesan cheese
- 3.5 oz grated Gruyère cheese
- A splash of STAR Extra Virgin Olive Oil
Instructions
Preheat the oven to 350 °F. Brown the onion in a deep pan in extra virgin olive oil. Add the white wine and cook over high heat for a few minutes.
Add the zucchini, carrot and pepper, mushrooms, spices, and salt. Cook over medium heat, stirring constantly until the vegetables are al dente (remove excess liquid as they cook).
In another pan, prepare a sauce by melting the butter and adding the flour. Mix until combined to make a roux. Pour in the milk (ideally, warmed) little by little until a thick sauce forms. Add the nutmeg and stir.
In a greased baking pan, place a layer of boiled lasagna noodles (or use the pre-cooked kind), a layer of vegetables, Parmesan cheese, and then sauce. Repeat until the pan is full. Top the lasagna with a layer of Gruyère cheese and bake for about 40 minutes.
Preheat the oven to 350 °F. Brown the onion in a deep pan in extra virgin olive oil. Add the white wine and cook over high heat for a few minutes.
Add the zucchini, carrot and pepper, mushrooms, spices, and salt. Cook over medium heat, stirring constantly until the vegetables are al dente (remove excess liquid as they cook).
In another pan, prepare a sauce by melting the butter and adding the flour. Mix until combined to make a roux. Pour in the milk (ideally, warmed) little by little until a thick sauce forms. Add the nutmeg and stir.
In a greased baking pan, place a layer of boiled lasagna noodles (or use the pre-cooked kind), a layer of vegetables, Parmesan cheese, and then sauce. Repeat until the pan is full. Top the lasagna with a layer of Gruyère cheese and bake for about 40 minutes.
Total Time: 80 minutes
Serves: 6
