How To Make The Best Vegetarian Lasagna #shorts #youtubeshorts #recipe #food #cooking #

By Bruno Albouze · 90 min

Ingredients

Instructions

1. Roll the pasta dough into thin sheets about 3 mm thick, using setting 4 on a pasta machine and finishing with a rolling pin. Cut into the shapes you want, freeze, then store up to 4 months.
2. Blanch the zucchini slices in heavily salted boiling water for 2 to 3 minutes, then move them to an ice bath. Drain and dry on paper towels. (For broccoli, blanch the florets instead.)
3. Heat a drizzle of olive oil in a pot over medium-high heat. Cook the crushed garlic for about 1 minute until fragrant, then add the spinach and stir until wilted, about 2 minutes. Remove the garlic, transfer the spinach to a pan and season with about half the mornay sauce, salt and pepper.
4. Spread a thin layer of tomato sauce on a parchment-lined baking tray. Place the first frozen pasta disk on top.
5. Layer: spinach, second pasta disk; tomato sauce, basil, zucchini and mornay; third pasta disk; tomato sauce, grated comté, and mozzarella seasoned with salt, pepper and basil; fourth pasta disk; spinach; fifth pasta disk; tomato sauce, parmigiano and zucchini; sixth pasta disk. Finish with mornay and parmigiano.
6. Bake in a fan oven preheated to 330°F (160°C) for one hour. Cool for 4 hours, then refrigerate overnight.
7. Remove the ring and parchment. Cut into portions, wrap and refrigerate up to 4 days, or freeze up to 3 months.
8. To serve, sear portions in a nonstick pan with a little olive oil over high heat for about 2 minutes per side, then microwave for 2 minutes.

Summarized from Bruno Albouze's video. Watch it for the details.

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