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Layer up lasagne sheets with a roasted vegetable and soy mince tomato sauce, mascarpone besciamella and melting mozzarella. The crowning glory is yet more cheese, sliced red onions and hot red and green chillies. The secret to amazing vegetarian lasagne Roasting the vegetables intensifies their natural flavours. When we shared a menu from Ina Garten's new book, Make It Ahead, we pulled a few of our favorite recipes and chatted with Ina herself about ways to put them together into a delicious and satisfying vegetarian dinner party — one that, yes, you can make ahead.

To begin with this particular recipe, we must first prepare a few ingredients. You can have mascarpone and vegetable lasagna using 20 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Mascarpone and Vegetable Lasagna:

1. Get 9 to 10 Lasagna sheets
2. Make ready 100 grams Mascarpone
3. Take 2 small Zucchini
4. Make ready 1 Eggplant (slim Japanese type)
5. Get 1 Bell pepper (green or red)
6. Prepare 3 large Button mushrooms
7. Make ready 1 Onion
8. Get 2 cloves, chopped very finely Garlic
9. Prepare 45 grams *Butter
10. Take 45 grams *White flour
11. Get 750 ml *Milk
12. Make ready 1 dash *Nutmeg
13. Get 1 tsp *Salt
14. Take 1 dash *White pepper
15. Make ready 1 can Canned tomatoes (chopped)
16. Make ready 150 to 200 grams Parmesan cheese
17. Prepare 1/2 to 1 tablespoon for each vegetable to be sautéed Olive oil
18. Make ready 1 tbsp Oil for the lasagna pan
19. Take 1 Finely chopped parsley
20. Make ready 1 dash Black pepper

Add the sweet potato, bell peppers, red onion, zucchini, dried basil, and ¼ teaspoon kosher salt. Find the full recipe with ingredient amounts and instructions in the recipe card below. Sauté the vegetables in olive oil until softened. Then stir in the minced garlic.

Instructions to make Mascarpone and Vegetable Lasagna:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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. https://cookpad.com/us/recipes/144769-homemade-mascarpone Homemade Mascarpone
8. Step 8 Note: Apparently it's hard to get mascarpone in Japan, so I added a recipe to make it at home.
9. Step 9 Sauté the mushrooms and the 2 finely chopped garlic cloves together for added fragrance and taste.
10. Step 10 I used homemade mascarpone for this. I added salt to it and it came out very nicely.
11. Step 11 Try making it with handmade lasagna sheets! I got these from my friend John.
12. Step 12 Related recipe -, Lentil and mascarpone lasagna. https://cookpad.com/us/recipes/148000-refreshing-umeboshi-and-shiso-cabbage-salad Refreshing Umeboshi and Shiso Cabbage Salad
13. Ready to serve and ENJOY!

Sauté the vegetables in olive oil until softened. Then stir in the minced garlic. Next, stir the spinach into the sauce. Brush them generously with the olive oil on both sides, using all of the oil. Your plants-only bolognese gets tucked in between lasagna noodles (unboiled - I prefer to let the oven do the work for me) and several layers of cheese, including that creamy mascarpone layer that is flecked with a clove of fresh grated garlic that really takes the whole thing to the next flavor level.

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