In this article, I am going to explain how you can prepare the delicious vegetable Lasagna....
The truth is that the lasagna is one of my favorite dishes. Here I’m going to share a delicious vegetables lasagna recipe with you that will remove all meat and pasta dishes from your table.
I’m going to use cranberries in this dish, a fruit of the forest rich in antioxidants; you must eat few every day especially school going children as well as it gives extra pro vitamin A, vitamin C, E in addition to magnesium. Cranberries contain anti inflammatory and antibacterial properties, have also been used since ancient times to alleviate urinary tract and kidney. It’s very effective in the treatment of urinary infection.
It promotes blood circulation as it has vasodilator, ant platelet, anti-hemorrhagic properties and strengthens capillaries help against hemorrhoids, varicose veins and phlebitis.
And I'm not leaving without saying that thanks to its vitamin C is effective in the prevention and cure of anemia, as it strengthens the immune system and helps to absorb iron from food.
And show you step by that rich, rich lasagna.
Ingredients Vegetable Lasagna
1- Packet lasagna sheets
2- 500 gm raw spinach
1- Tablespoon pine nuts
1- Tablespoon sesame seeds
1- Tablespoon dried cranberries
1- Teaspoon Minced garlic
1- Large onion
4- Grated Red tomatoes
1- Green pepper
1- Red pepper
Few oregano leaves
1 Pinch cumin
3 / 4- vegetable or animal milk (depends on your taste)
2- Tablespoons of whole wheat flour.
Sea salt (according to taste)
1 Teaspoon black pepper powder
1 Pinch nutmeg
Extra Virgin olive oil
1 cup mixture of ricotta, parmesan and whole milk mozzarella grated cheese
Preparation of Vegetable Lasagna
Boil little lasagna sheets, wash and chop the spinach. In a skillet sauté the minced garlic, pine nuts in sesame seeds. Once get golden, add the chopped spinach, dried cranberries. Add salt, black pepper powder and sauté well. Put this ready spinach material in a bowl.
In another pan sauté half chopped onion in olive oil, grated tomatoes and chopped red, green peppers. Now add few leaves of oregano and cumin, and if the tomatoes are very sour you can add a teaspoon of brown sugar. Once done, pour into the blender and shake well. Tomato sauce is ready.
Now we will make béchamel sauce. Pour 1tbsp extra Virgin olive oil in a pan and the remaining half finely chopped onion, when turns translucent add flour and do little toast by adding salt and black pepper so that flour after toasting give good taste to béchamel sauce. Add slowly milk; cook well with continue stirring until no lumps remain and it gets thicken.
Now we have to assemble everything of lasagna so choose an oven tray and make it greasy with oil. Spread lasagna sheets in bottom a few tablespoons of béchamel sauce on it. Spread spinach material layer over the entire surface. Sprinkle little grated cheese.
We will continue with another layer of lasagna sheets; spread over it tomato sauce and then spinach, add another layer of béchamel sauce.
Set the last layer of lasagna sheets and cover with the rest of the béchamel sauce as well as little tomato sauce.
Sprinkle grated cheese on the top and little nutmeg powder. Bake in hot oven at 200 ° C until it turns into golden brown lasagna.
It’s ready to serve, I’m sure your family members or friends are now ready to surrender the lasagna plate as its smell is amazing. You will definitely love the softness and taste of this lasagna