How to Make Award-winning Mascarpone and Vegetable Lasagna

Mascarpone and Vegetable Lasagna.

Hello everybody, it is me, Dave, welcome to my recipe page. Today, we're going to prepare a special dish, mascarpone and vegetable lasagna. One of my favorites. For mine, I'm gonna make it a bit unique. This will be really delicious.

Mascarpone and Vegetable Lasagna is one of the most well liked of recent trending meals in the world. It's simple, it's quick, it tastes yummy. It's enjoyed by millions every day. They are nice and they look wonderful. Mascarpone and Vegetable Lasagna is something which I have loved my whole life.

To get started with this recipe, we must first prepare a few components. You can have mascarpone and vegetable lasagna using 21 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Mascarpone and Vegetable Lasagna:

1. {Prepare of to 10 Lasagna sheets.
2. {Prepare of Mascarpone.
3. {Prepare of Zucchini.
4. {Get of Eggplant (slim Japanese type).
5. {Prepare of Bell pepper (green or red).
6. {Prepare of Button mushrooms.
7. {Get of Onion.
8. {Get of cloves, chopped very finely Garlic.
9. {Make ready of For the bechamel sauce:.
10. {Prepare of *Butter.
11. {Make ready of *White flour.
12. {Get of *Milk.
13. {Get of *Nutmeg.
14. {Make ready of *Salt.
15. {Make ready of *White pepper.
16. {Make ready of Canned tomatoes (chopped).
17. {Get of to 200 grams Parmesan cheese.
18. {Take of to 1 tablespoon for each vegetable to be sautéed Olive oil.
19. {Get of Oil for the lasagna pan.
20. {Get of Finely chopped parsley.
21. {Get of Black pepper.

Steps to make Mascarpone and Vegetable Lasagna:

1. Sauté the zucchini, eggplant, onion, mushrooms, and bell pepper individually in olive oil, seasoning each lightly with salt and pepper. Drain off any excess oil with paper towels..
2. Bring the milk to a boil in a pan, and keep it warm. Melt the butter in another pan. Add the flour to the butter, and add the warm milk little by little, mixing well each time. Add the salt and pepper and nutmet to finish, and turn off the heat..
3. Bring a pot of water to a boil, add the lasagna sheets one by one, and cook for 6 minutes. Drain off the water on kitchen towels or paper towels..
4. Oil an ovenproof dish and put 3 sheets of lasagna noodles on the bottom. Top with the zucchini, eggplant, onion, mushrooms and bell pepper..
5. Add half each of the bechamel sauce, Parmesan, mascarpone and canned tomatoes. Repeat once more. Bake the lasagne in a 200 °C oven for 30 minutes..
6. When the lasagna is baked, turn the oven off, open the door a little and leave for 10 minutes. Sprinkle with parsley to taste. Add some salt and pepper on top for even more flavor..
7. Mix up the homemade mascarponevery well, and drain overnight in a sieve lined with paper towels. It will become about 200 g, so the entire amount is used. https://cookpad.com/us/recipes/144769-homemade-mascarpone.
8. Note: Apparently it's hard to get mascarpone in Japan, so I added a recipe to make it at home..
9. Sauté the mushrooms and the 2 finely chopped garlic cloves together for added fragrance and taste..
10. I used homemade mascarpone for this. I added salt to it and it came out very nicely..
11. Try making it with handmade lasagna sheets! I got these from my friend John..
12. Related recipe -, Lentil and mascarpone lasagna. https://cookpad.com/us/recipes/148000-refreshing-umeboshi-and-shiso-cabbage-salad.

So that's going to wrap it up for this special food mascarpone and vegetable lasagna recipe. Thanks so much for reading. I am confident you can make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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