- Restaurant: Bottles and Barrels, Gurugram
- Recipe Servings: two
- Prep Time: 30 Minutes
- Cook Time: 1 Hour
- Total Cook Time: 1 hour 30 minutes
A wholesome meal that everyone will love! Layers of lasagna sheets, creamy white sauce, crisp veggies and a great deal of cheese, this one will be a superstar at your family dinner.
- 1/4 cup zucchini (green)
- 1/4 cup zucchini (yellowish)
- 1/4 cup broccoli
- 2 asparagus stick
- 3 lasagna sheets
- 1/4 cup cream
- 1 Tbsp Parmesan cheese
- 1/3 cup Mozzarella cheese
For Your White Sauce:
- 1/3 cup butter
- 1 teaspoon salt
- 1/2 tsp nutmeg powder
- 1 cup milk
How to Generate Grilled Vegetable Lasagne
For the White Sauce:
Heat the butter in saucepan over low heat until melted.
Add in the flour and nutmeg.
Cook over low heat stirring constantly until it creates bubble.
Remove from heat and add in milk.
Increase the flame, stir continuously till the first boil.
Cover and keep warm (if sauce thickens add a little bit of milk).
For the Lasagna:
Cook the lasagna sheets as directed on package.
Drain lasagne sheets with warm water.
Pre-heat the oven to 280 degrees.
In a pan, heat some oil and saute all of the veggies with garlic.
Insert some water. Cover and cook for 3 to 4 minutes until it becomes crisp and tender.
In a 10×8 inch baking dish, layer a lasgana sheet and pour the sauce.
Add the vegetable mixture and half of those Mascarpone cheese.
Repeat all layers, sprinkle with Mozzarella cheese and Parmesan cheese.
Bake at 280 degrees for 20 to 25 minutes.
Essential Ingredients: butter, nutmeg, parmesan cheese, broccoli, salt, milk, asaparagus, zucchini, garlic, refined flour