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    Saturday, August 01, 2015

    Lasagna with vegetables recipe


    1- Pepper Sauce:
    3 Tablespoon olive oil
    1/2 large onion, chopped
    2 Garlic Cloves
    3 Red pepper
    4 Tomatoes
    Salt and pepper

    2- The Bechamel:

    6 Tablespoon butter
    6 Tablespoon flour
    5 Cups milk
    1 teaspoon salt
    1/2 teaspoon ground white pepper
    1/4 teaspoon ground nutmeg
    3 Eggs

    3- The Filling:

    1 kg spinach
    1/4 Cup olive oil
    1 Onion, chopped
    3 Large carrot
    2 Large zucchini
    3 Tablespoon grated parmesan cheese
    2 Cups ricotta cheese
    1 Cup mozzarella cheese
    3 Tablespoons parsley,chopped
    3 Eggs
    Salt & pepper
    16 Dry lasagna sheets


    1- Pepper Sauce:

    - Heat oil in a pan, add the chopped onion and garlic and fry for 10 minutes.
    - Grill the pepper on a direct fire till the skin is roasted put in a plastic bag so it will be easier to remove skin. Tie tightly, peel the skin, cut in halves and remove the seeds.
    - Cut tomato into small pieces then add it to the onion and garlic and simmer for 20 minutes.
    - Puree the tomato in a food mill then add it to the red pepper and beat in a blender and add the salt and pepper.

    2- The Bechamel

    - Heat the milk up but do not leave until boiling, set aside.
    - Melt butter in a pan over a low heat, add the flour and keep on mixing it till it will be completely mixed.
    - Add milk and mix well on a medium heat.
    - Simmer for 20 minutes; add salt, pepper, and nutmeg.
    - When the bechamel is warm add the egg after beating and mix together well.

    3- The Filling:

    - Wash spinach leaves and cut in small pieces.
    - Heat a spoon of oil in a pan over a medium heat, fry the chopped onion for 15 minutes, and add spinach and mix.
    - Grate a cup of carrot, add to the spinach, and slice the rest of the carrot to long slices, brush with a little oil and roast on a grill.
    - Cut the zucchini in long slices same size as carrot brush with oil, roast on a grill.
    - Mix the three kinds of cheese with, chopped parsley in a separate bowl, beat the eggs, and add to the cheese mixture.
    - Mix 1/3 of the cheese mixture with spinach, mix well.

    Directions for Lasagna:

    - Cook the Lasagna sheets in boiling water, cool it under cool water, remove and brush with oil from both sides and set aside.
    - Put little sauce in a rectangular tray with high edges until all the base is covered then put a layer of lasagna slices.
    - Cover the lasagna slices with spinach mixture, cover with another layer of the lasagna.
    - Put a layer of the cheese mixture till completely cover the lasagna.
    - Repeat the same steps put another layer of lasagna, a layer of zucchini, and a layer of lasagna slices, a and little of cheese and a layer of carrot, finally a layer of lasagna slices.
    - Cover the last layer of lasagna completely with the bechamel sauce, place in a preheated oven of 350 F for 45 minutes till it becomes golden brown.
    - Set aside to cool slightly, cut into squares .When served put little of the sauce on the plate and lasagna piece on the top.

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    Item Reviewed: Lasagna with vegetables recipe Rating: 5 Reviewed By: Mrs. Chef
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