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Five-Cheese Vegetarian Lasagna

by GMV - Got My Vote!' (follow)
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Vegetarian (1506)      Family (1497)      Cheese (378)      Pasta (281)      Italian (217)      Comfort Food (59)      Lasagna (3)     


A tray of bubbling hot lasagna is the perfect winter comfort food. Tonight, I am making a gooey melting 5-cheeses lasagna.

Cheeses are the star in this vegetarian lasagna recipe. It features creamy ricotta, mozzarella, parmesan, cheddar and blue cheese.



The hint of blue cheese is rare, but it adds an elegant taste to this dish. Although, it is meatless, but I have added sweet potato mash, zucchini and mushroom to make it more substantial. It turns out pretty spectacular.

This meal will satisfy any hunger your family may have. So treat them tonight to a meal they won’t stop raving about.

Preparation Time: X minutes
Cooking Time: X minutes
Makes: X servings



Ingredients
1 packet of no-boil spinach lasagna sheet
2 tablespoon of butter
150g green zucchini
150g sweet potato
150g button mushroom
1 cup mozzarella cheese
50g shaved Parmesan cheese
100g ricotta cheese
50g cheddar cheese
50g Parmesan cheese powder
30g blue cheese
100g cottage cream
Salt and pepper
2 tablespoon olive oil


Method
Slice zucchini and mushrooms into thin disks.
Melt the butter in the fry pan. Lightly saute zucchini disks and sliced in a pan on medium heat until browned.
Season lightly with salt and pepper.
Cook sweet potato until soften and roughly mashed.



Preheat oven to 200C.
In a large mixing bowl, combine ricotta, cheddar and blue cheese together with cottage cream. Mix well. Top with Parmesan cheese powder.
To assemble, place a lasagna sheet at the bottom.
First spread sweet potato mash; top with zucchini disks and finally sauteed mushrooms.



Spoon the mixed cheese mixture on top.
Repeat with 2 more layers.



Top with mozzarella cheese and more sprinkle of parmesan cheese powder.

The complete assembled lasagna should look something like this:



Place the in the middle of the oven.



Bake at 200C for 40 minutes or until the top is golden and the lasagna is bubbly at the bottom.



Leave to cool for 15 minutes before slicing it.



Slice into square slices.
Serve. Enjoy.
If there are any leftover, freeze them for lunch the next day.



No one will ever guess how easy this hearty cheesy lasagna is to make. The use of no-boil lasagna noodle sheets can save a lot of time.

Categories
#Vegetarian
#Cheese
#Comfort Food
#Family
#Italian
#Lasagna
#Pasta
I like this Recipe - 5
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