Heart-Shaped Veg Lasagna Recipe

About this recipe

Heart-Shaped Veg Lasagna is a delightful Italian-inspired dish perfect for a cozy family dinner. Layers of tender pasta, rich tomato sauce, creamy béchamel, and fresh vegetables come together in a unique heart shape to make this recipe both delicious and visually stunning.

Ingredients

• 500G Rummo Lasagne All'Uovo, 500G
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• 158G Savoury Mushrooms, 158G
• - Natco Ground Nutmeg
• - Bazachi Arla Pro Mozzarella Professional Grated Cheese
• 140G Cirio Supercirio Tomato Puree 140G
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 1 Kg Red Onion 1kg
• 400G Trs Italian Chopped Tomatoes 400G
• NaN Filippo Berio Classico Pure Olive Oil
• 100 G Jumbo Garlic 100g
• - Lurpak Unsalted Butter
• 1.5 Kg Best In Plain Flour 1.5 Kg
• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• - Tata Salt
• 100G Trs Whole Black Pepper 100G

Instructions

1. 1. Preheat the oven to 180°C (350°F) and grease a heart-shaped baking dish lightly with olive oil.
2. 2. Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, cooking until softened, about 5 minutes.
3. 3. Add the chopped courgette, red bell pepper, and mushrooms to the skillet. Season with salt and pepper, and sauté for 6-8 minutes until the vegetables are tender.
4. 4. Stir in the canned tomatoes, tomato purée, Italian seasoning, and a pinch of sugar. Simmer on low heat for 10 minutes, stirring occasionally.
5. 5. While the sauce simmers, prepare the béchamel sauce. Melt the butter in a small saucepan over medium heat, then whisk in the flour and cook for 1-2 minutes. Gradually add the milk, whisking constantly, and cook until the sauce thickens. Season with a pinch of nutmeg, salt, and pepper.
6. 6. Assemble the lasagna: Spread a thin layer of tomato sauce on the bottom of the heart-shaped dish. Add a layer of lasagna sheets, trimming if necessary to fit the shape. Top with a layer of vegetables, tomato sauce, a drizzle of béchamel, and a sprinkle of grated mozzarella. Repeat the layers until all ingredients are used, finishing with a final layer of béchamel and mozzarella.
7. 7. Cover the lasagna with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbling.
8. 8. Remove the lasagna from the oven and let it rest for 5 minutes before slicing and serving.