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Mascarpone And Vegetable Lasagna Recipe

Mascarpone and Vegetable Lasagna Recipe
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Serving : 4
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Prepare the ingredients before making Mascarpone and Vegetable Lasagna in your home. Then, follow these steps below to serve Mascarpone and Vegetable Lasagna for your family or friends.

Ingredients: Mascarpone and Vegetable Lasagna

  • 9 to 10 Lasagna sheets
  • 100 grams Mascarpone
  • 2 small Zucchini
  • 1 Eggplant (slim Japanese type)
  • 1 Bell pepper (green or red)
  • 3 large Button mushrooms
  • 1 Onion
  • 2 cloves, chopped very finely Garlic
  • For the bechamel sauce:
  • 45 grams *Butter
  • 45 grams *White flour
  • 750 ml *Milk
  • 1 dash *Nutmeg
  • 1 tsp *Salt
  • 1 dash *White pepper
  • 1 can Canned tomatoes (chopped)
  • 150 to 200 grams Parmesan cheese
  • 1/2 to 1 tablespoon for each vegetable to be sautéed Olive oil
  • 1 tbsp Oil for the lasagna pan
  • 1 Finely chopped parsley
  • 1 dash Black pepper

How to Make Mascarpone and Vegetable Lasagna

If you have prepared the ingredients needed, now time to start cooking. There are 12 steps you must follow to make Mascarpone and Vegetable Lasagna in your home by yourself.

    Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 8
  • Note: Apparently it's hard to get mascarpone in Japan, so I added a recipe to make it at home.
  • Step 9
  • Sauté the mushrooms and the 2 finely chopped garlic cloves together for added fragrance and taste.
  • Step 10
  • I used homemade mascarpone for this. I added salt to it and it came out very nicely.
  • Step 11
  • Try making it with handmade lasagna sheets! I got these from my friend John.
  • Step 12
  • Related recipe -, Lentil and mascarpone lasagna.
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