Hello everybody, it is Drew, welcome to our recipe page. Today, I will show you a way to make a special dish, mascarpone and vegetable lasagna. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Mascarpone and Vegetable Lasagna is one of the most favored of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. Mascarpone and Vegetable Lasagna is something which I have loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can have mascarpone and vegetable lasagna using 21 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. Get 100 grams Mascarpone
3. Take 2 small Zucchini
4. Prepare 1 Eggplant (slim Japanese type)
5. Make ready 1 Bell pepper (green or red)
6. Prepare 3 large Button mushrooms
7. Take 1 Onion
8. Get 2 cloves, chopped very finely Garlic
9. Prepare For the bechamel sauce:
10. Make ready 45 grams *Butter
11. Make ready 45 grams *White flour
12. Prepare 750 ml *Milk
13. Take 1 dash *Nutmeg
14. Prepare 1 tsp *Salt
15. Make ready 1 dash *White pepper
16. Get 1 can Canned tomatoes (chopped)
17. Prepare 150 to 200 grams Parmesan cheese
18. Take 1/2 to 1 tablespoon for each vegetable to be sautéed Olive oil
19. Take 1 tbsp Oil for the lasagna pan
20. Take 1 Finely chopped parsley
21. Take 1 dash Black pepper

Steps to make Mascarpone and Vegetable Lasagna:

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

So that is going to wrap this up for this special food mascarpone and vegetable lasagna recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!