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Spinach, Pepper and Eggplant Lasagna
2013-08-06
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.
4
Metro
4
18
5
2
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
4
servings
0:20
Preparation
0:10
COOKING
0:30
TOTAL TIME
Ingredients
-
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
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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