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Mascarpone zucchini slim Japanese type bell pepper mushrooms onion garlic butter flour milk nutmeg salt white pepper tomatoes Parmesan cheese vegetable oil parsley black pepper
Viewed: 42 - Published at: 8 years agoIngredients
- 9 to 10 Lasagna sheets
- 100 grams Mascarpone
- 2 small Zucchini
- 1 Eggplant (slim Japanese type)
- 1 Bell pepper (green or red)
- 3 large Button mushrooms
- 1 Onion
- 2 cloves, chopped very finely Garlic
- 45 grams *Butter
- 45 grams *White flour
- 750 ml *Milk
- 1 dash *Nutmeg
- 1 tsp *Salt
- 1 dash *White pepper
- 1 can Canned tomatoes (chopped)
- 150 to 200 grams Parmesan cheese
- 1/2 to 1 tablespoon for each vegetable to be sauteed Olive oil
- 1 tbsp Oil for the lasagna pan
- 1 Finely chopped parsley
- 1 dash Black pepper
Method
- Saute 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.
- 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.
- 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.
- Oil an ovenproof dish and put 3 sheets of lasagna noodles on the bottom.
- Top with the zucchini, eggplant, onion, mushrooms and bell pepper.
- 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.
- 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.
- 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.
- Note: Apparently it's hard to get mascarpone in Japan, so I added a recipe to make it at home.
- Saute the mushrooms and the 2 finely chopped garlic cloves together for added fragrance and taste.
- I used homemade mascarpone for this.
- I added salt to it and it came out very nicely.
- Try making it with handmade lasagna sheets!
- I got these from my friend John.
- Related recipe -, Lentil and mascarpone lasagna.
