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Meatless Lasagna Recipe


Meatless Lasagna Recipe is a very very rich lasagna version, meatless but with a cheesy filling. Very tasty, super easy and pretty unexpensive! A great vegetarian recipe, as well.


Meatless_Lasagna

PREP: 45 min

INACTIVE TIME: -

COOK: 25 min

DIFFICULTY: medium

SERVES: 4


INGREDIENTS


400g - lasagna noodles

2 - medium eggplants

200g - taleggio cheese

100g - mozzarella cheese

100g - ricotta cheese

50g - grated Parmesan cheese

- fresh parsley

- extra virgin olive oil

50g - butter

50g - all

500g - vegetable broth

- salt and pepper to taste


DIRECTIONS


Melt butter into a pot, add flour, mix with the flour and add the vegetable broth. Cook for about 10 minutes, until it becomes an omogene and smooth sauce. Season with salt and pepper. Remove from heat and set aside. Cut eggplants into small cubes, spread with salt and let rest for 15 minutes. Passing this 15 minutes, pat dry eggplants. Brown the garlic clove for 2 minutes into a large frying pan, remove from oil and add the cubed eggplants. Cook for 10 minutes and then add 3 tablespoons  fresh chopped parsley.  Cook over a  very gentle heat, mixing carefully, until lightly brown. Remove from pan and put into a kitchen towel to assorbe the oil. In a bowl combine taleggio cheese, mozzarella cheese, ricotta and Parmesan cheese ; mix well. Butter a baking dish, spread 1/5 of the sauce in the botton, and cover with a layer of lasagna noodles. Spread 1/5 cubed eggplants, cheese mixture and sauce. Top with another lasagna noodles layer, spread 1/5 of the sauce in the botton, and cover with a layer of lasagna noodles. Spread 1/5 cubed eggplants, cheese mixture and sauce and continue to do so until all the ingredients finish. The last layer must be covered only with the sauce and sprinkle mozzarella cheese over all. Preheat oven to 180 Degrees C. Cover the MEATLES LASAGNA with a greased foil and bake for 20-25 minutes, until cheese is bubbly and top is golden.


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Meatless Lasagna Recipe