Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, mascarpone and vegetable lasagna. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Mascarpone and Vegetable Lasagna is one of the most favored of current trending foods on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. Mascarpone and Vegetable Lasagna is something which I’ve loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can cook mascarpone and vegetable lasagna using 21 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Mascarpone and Vegetable Lasagna:

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

Instructions 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’s going to wrap it up with this exceptional food mascarpone and vegetable lasagna recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!