Austin Chang Kitchen

Vegetarian Lasagna


2 tbsp butter
1 tbsp flour
½ cup milk
½ cup Island Pride Chickpeas
½ cup Island Pride Whole Kernel Corn
½ cup broccoli
1 cup eggplant, chopped small
1 cup carrots, diced
½ cup onion, diced
1 tbsp garlic, diced
1 tbsp pimento, diced
1 tbsp ginger, grated
1 ½ cup grated cheese
1 box Veronelli Lasagna Shells
Salt and pepper (to taste)

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Step 1

Preheat oven to 350℉ (175℃)

Step 2

Melt butter in a saucepan and add flour. Mix until smooth. Then, gradually add in milk to make a roux.

Step 3

Sauté onions and garlic, until translucent. Add in vegetables, ginger and pimentos until all are softened.

Step 4

In order to assemble lasagna, place a layer of roux on the bottom of the dish and add a layer of uncooked lasagna shells. Top with sautéed vegetables and finish with cheese and more roux.

Step 5

Complete another layer with lasagne, vegetables, cheese and roux until the dish is completed.

Step 6

Bake lasagna in the oven for 30-35 minutes.

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