Whole Wheat Vegetable Lasagna
By PutoPinoy on Wednesday, October 01, 2008 At
Wednesday, October 01, 2008
Ingredients:
- 10-12 sheets of whole-wheat lasagna, boiled, cooked & drained
- 450 grams carrots, sliced into rounds
- 450 grams broccoli & cauliflower, cut into florets
- 450 grams zuchinni, sliced
- 1/4 cup of canola oil
- a tbsp of minced garlic
- 1/2 tsp salt
- 1/4 tsp ground pepper
- parmesan cheese
- olive oil
Procedure:
- Boil carrots in water until tender but firm. Drain, then, saute in some canola oil and garlic. Season with salt and pepper. Transfer to a bowl. Do the same to the florets and zuchinni. Set aside in 3 veggie bowls.
- Prepare Bechamel Sauce (recipe here). Set aside 1/2 a cup. Divide the remaining equally in the 3 veggie bowls. Adjust seasoning, if needed.
- Spread some bechamel sauce on the bottom of a buttered glass baking dish and set a layer of lasagna. Then, alternately layer with veggie-sauce mixtures and pasta, ending with the zuchinni-bechamel mixture. Spread remaining bechamel sauce over the zuchinni. Sprinkle with parmesan cheese and drizzle with olive oil.
- Bake in preheated 350 fahrenheit oven for 20-30 minutes. Allow to settle for 10 minutes before serving.
Labels: Pasta and Noodles, Vegetable Recipes
