Last updated on Jan 13th, 2021 at 12:44 pm
Enjoy this creamy vegetarian recipe for Inverno Bella Lasagna
6-8 Lasagna sheets, homemade +oil and salt
1/2 Cup Peas, frozen
1/2 Cup Yellow Corn, frozen
1 Cup Broccoli Florets, frozen
2 Galic cloves, crushed
1 Tbs. Olive oil
1 large brown Mushroom
Salt and Pepper to taste
Butter for greasing pans
1 Cup Skim Milk
1/2 Cup Heavy Whipped Cream
3 Tbs. Parmigiano Cheese
1/2 Tbs. unsalted Butter
1 Tbs. all-purpose flower + 3 Tbs. Water
Pinch of salt
Boil milk and heavy Cream on a low temperature.
Add Parm cheese and stir, try not to burn the milk.
Add butter, and mix until melted.
Mix all purpose flour with water until smooth (like Roux or rue)
Add Pinch of salt and stir in roux slowly.
Stir until it becomes a thicker sauce.
Cook the Lasagna sheets according to the package. While water is boiling add bit of salt and oil to prevent lasagna sheets from sticking, oil will also made them glossy and salt will season the sheets.
In the other oiled pan saute frozen vegetables for 1-2 minutes, just to thaw them. Add Garlic and the sliced mushroom and season with just a small pinch of salt and ground black pepper, stir; set aside until ready.
Preheat the oven on 190C and butter the baking pan.
On the bottom of baking pan put lasagna sheets and add vegetables spoon over bit of bechamel and add mozzarella cheese, cover with another sheet and so on until you reach the top of the baking pan.
Pour over few spoons of white sauce (bechamel) and cover it with mozzarella cheese.
Bake until the top is bubbly, about 15-20 minutes in the hot oven.
Recipe provided courtesy of Sandra’s Easy Cooking food blog.