Summer Vegetable Lasagna Recipe

Name: Summer Vegetable Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 75 g frozen peas; 15 g pine nuts; 15 g basil, leaves picked; 1 None garlic clove, crushed; 65 g Parmesan, grated; 160 ml olive oil; 800 g carrots; 1 None aubergine, thinly sliced lengthways; 200 g red and orange cherry tomatoes, halved; 1 tbsp brown sugar; 2-3 tbsp balsamic vinegar; 4 tbsp butter; 4 tbsp plain flour; 300 ml milk; 200 g cream cheese; None None Zest and juice of 1 lemon; Pinch None grated nutmeg; 9 None lasagne sheets; 2 pkt (125g each) mozzarella pearls; 50 g Cheddar, grated; 2 tbsp breadcrumbs

Servings: persons

75 g frozen peas
15 g pine nuts
15 g basil, leaves picked
1 None garlic clove, crushed
65 g Parmesan, grated
160 ml olive oil
800 g carrots
1 None aubergine, thinly sliced lengthways
200 g red and orange cherry tomatoes, halved
1 tbsp brown sugar
2-3 tbsp balsamic vinegar
4 tbsp butter
4 tbsp plain flour
300 ml milk
200 g cream cheese
None None Zest and juice of 1 lemon
Pinch None grated nutmeg
9 None lasagne sheets
2 pkt (125g each) mozzarella pearls
50 g Cheddar, grated
2 tbsp breadcrumbs

1
For pea pesto, cook peas in boiling, salted water for 3-4 mins then drain. Place peas, pine nuts, garlic, 1/3 cup Parmesan and 3-4 tbsp basil leaves in a food processor and blend until smooth, gradually adding 1/2 cup olive oil. Season then chill.
2
For vegetable fillings, blanch carrots in boiling, salted water for 1-2 mins then drain. Working in batches, heat 3 tbsp oil in a large frying pan and saute eggplant for 3-4 mins, turning. Drain on paper towels. Heat 1 tbsp oil in a separate pan and saute tomatoes for 2-3 mins. Sprinkle with sugar and cook for 2 mins then deglaze pan with vinegar and season. Set aside.
3
For bechamel sauce, melt butter in a saucepan, add flour then gradually add stock and milk. Add cream cheese, lemon zest and 1/2 the lemon juice. Bring to a boil and simmer, stirring, for 5 mins, until sauce thickens. Add nutmeg and season.
4
Preheat oven to 400u00b0F. Spread a little bechamel sauce over the bottom of a baking dish then spread carrot strips on top and top with more bechamel. Add a layer of lasagna then cover with tomatoes, mozzarella and 1/3 of the pesto. Add a layer of lasagna then eggplant and remaining bechamel. Place a final layer of lasagna on top and press down. Sprinkle with Cheddar, Parmesan and breadcrumbs then bake for 40-45 mins.

1208

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 75 g frozen peas, 15 g pine nuts, 15 g basil, leaves picked, 1 None garlic clove, crushed, and more.

Yes, Summer Vegetable Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Summer Vegetable Lasagna

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