Pea and Carrot Vegetarian Lasagne
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(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 10 min.
Ready in
Ingredients
for
8
- Ingredients
- 12 Lasagne noodle (noodles)
- 2 Tbsps olive oil
- 2 cups carrots (peeled and sliced)
- 2 cups peas (frozen)
- 1 large onion (peeled and finely chopped)
- 3 cloves garlic cloves (peeled and chopped)
- ½ cup all-purpose flour
- 3 cups milk
- 1 cup Parmesan (divided)
- 2 cups Ricotta cheese
- 2 eggs
- salt (to taste)
- freshly ground Black pepper (to taste)
- 2 ½ cups shredded Mozzarella (divided)
Preparation steps
1.
Preheat oven to 375º F / 190º C. Coat a 9 x 13-inch casserole dish with non-stick cooking spray
2.
Cook pasta according to package directions, until al dente, drain well.
3.
Heat oil in a large skillet over medium heat. Add carrots, peas, onion, and garlic. Saute for 5-7 minutes, set aside.
4.
Place flour in a saucepan and gradually whisk in milk. Bring to a boil. Cook 5 minutes, or until thick, stirring constantly. Add 1/2 cup Parmesan cheese and cook for an additional minute. Remove from heat, set aside.
5.
In a bowl, combine the ricotta, 2 eggs, salt and pepper, mix well.
6.
Place a layer of noodles, vegetables, white sauce, ricotta mixture and mozzarella, in prepared pan. Repeat layers ending with noodles. Top with white sauce, mozzarella and remaining Parmesan cheese.
7.
Bake in oven for 35 minutes, or until top is lightly browned. Cool for 10 minutes, divide between plates. Serve.
