Layers of colour and flavour in this vegetarian lasagna will delight all of your hungry guests.
|3 tbsp||(45 mL) Olive oil, divided|
|2||Yellow peppers, sliced|
|2||Red peppers, sliced|
|10 cups||(2.5 L) Baby spinach|
|5 tbsp||(75 mL) Butter, divided|
|1 Pkg||(8 oz/227 g) sliced mushrooms|
|1 tbsp||(15 mL) Balsamic vinegar|
|4 tbsp||(60 mL) Flour|
|2||Cloves garlic, minced|
|3 1/2 cups||(875 mL) Milk|
|Salt and pepper|
|1 Pkg||Olivieri® Lasagna Sheets (360 g)|
|1||(28 oz/796 mL) Can diced tomatoes, drained|
|1 cup||(250 mL) Freshly grated Parmesan cheese|
|4 cups||(1 L) Grated Mozzarella cheese|
|2 tsp||(10 mL) Italian seasoning|
|Chili flakes, to taste|
|Chopped fresh parsley|
PREHEAT oven to 375˚F (190˚C). Lightly coat a 9 x 13 inch (3.5 L) rectangle baking pan with non-stick cooking spray.
HEAT 1 tbsp (15 mL) olive oil in a large pan over medium heat. Add onion and peppers. Sauté for 3-4 minutes. Remove from pan and set aside. Add 1 tbsp (15 mL) olive oil to the same pan. Sauté spinach until wilted. Remove from pan and using a tea towel, squeeze all of the liquid from the spinach. Chop and set aside.
ADD remaining tablespoon (15 mL) oil, 1 tbsp (15 mL) butter and mushrooms to pan. Sauté until browned, about 5 minutes. Add balsamic vinegar and season with salt and pepper. Remove from heat and set aside.
HEAT remaining 4 tbsp (60 mL) butter in a saucepan over medium heat until frothy. Add flour and garlic, stirring constantly for 1 minute. Gradually whisk in milk until smooth. Bring to a boil, reduce heat and simmer for 1-2 minutes or until thickened. Season with salt and pepper.
SPOON a thin layer of cream sauce over the bottom of the prepared baking pan. Arrange 2 sheets of lasagna, trimmed to fit, over sauce. Top with ½ the tomatoes plus ½ the mushrooms, spinach and pepper mixture. Sprinkle with Italian seasoning, chili flakes, Parmesan and Mozzarella. Repeat layers.
FINISH by adding a thin layer of sauce, a layer of pasta, remaining sauce and top with remaining cheeses. Cover lasagna with parchment paper, cut to fit the top, and cover tightly with aluminum foil.
BAKE in preheated oven for 35 minutes. Remove foil and parchment and bake an additional 15 minutes. Place under broiler for 3-4 minutes or until golden brown and bubbly. Remove from oven, allow to stand for 10-15 minutes before serving sprinkled with parsley.
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