Three-Cheese Vegetable Lasagne. Gently add the broccoli and cauliflower. Stir in the zucchini and squash, and a pinch of salt and pepper. Add the milk and vegetable stock and season with salt, to taste.

Three-Cheese Vegetable Lasagne Add the remaining butter and the onions and saute until translucent. Add the milk and vegetable stock and season with salt, to taste. This three-cheese lasagna with ricotta, parmesan and mozzarella has an irresistible gooey factor.

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Gently add the broccoli and cauliflower. Stir in the zucchini and squash, and a pinch of salt and pepper. Add the milk and vegetable stock and season with salt, to taste.

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Composition - Three-Cheese Vegetable Lasagne:

Need 1 packet of lasagne sheets.
Require 2 tins of chopped tomatoes.
You need 1/3 - bulb of garlic.
Give 1 of large onion.
Need 2 - carrots.
Give Olive oil.
Give 1 for small hand-full of basil.
Need 1 for large red pepper.
Provide for Salt and pepper.
You need 1 pinch paprika.
Need of Plain flour.
Provide 1 bay leaf.
Need 200 g of mozzarella cheese.
Require 200 g - cheddar cheese (the stronger the better).
Prepare 150 g - parmesan cheese.
Require 2 cups for milk.
You need 1/2 cup of butter.

Ricotta, Parmesan, and mozzarella combine to give this lasagna an irresistible gooey factor. This Three Cheese Vegetable Lasagne is ideal. Step by Step Three Cheese Vegetable Lasagne. Saute all the vegetables together until just tender.

Three-Cheese Vegetable Lasagne instructions:

Chop the onion garlic and peppers. Then add olive oil to a pan and heat. Add the onion garlic and peppers and fry until the onions start to brown..
Add the chopped tomatoes, carrots, basil, salt & pepper, paprika and bay leaf. Simmer on a low heat for 25 minutes, stirring regularly..
Make a béchamel sauce: heat three knobs of butter in pan, when it bubbles sieve in some of the flour, whisking, until it turns into a yellow paste. Gradually add a little milk while whisking. You can keep adding a little milk or flour until you have enough of a runny white - the trick is to keep whisking!.
Grate the cheddar and 3/4 of the parmesan and add to the sauce. Stir until all the cheese has melted, then remove from the heat..
Take a baking dish and spoon in a little of the tomato sauce until it covers the bottom..
Cover the sauce with a single layer of the pasta sheets, breaking the sheets where necessary so that all the sauce is covered..
Spoon over some of the cheese sauce until it covers the pasta completely..
Repeats steps 5-7 until your dish is full, making sure you finish with a layer of the pasta and cheese sauce..
Slice the mozzarella and layer over the top. Finally sprinkle the remaining parmesan all over..
Bake for 35 minutes, or until the top of the lasagne is golden brown..

Spread passata over base of dish and cover with lasgane. Spread a layer of vegetable on top. Dollop one-third of the cottage cheese over the surface. This makes enough lasagne to feed an army, perfect for holidays and family reunions. The sauce is better if you make it the day before and let it sit overnight.

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