Grilled Vegetable Lasagne


  • 1/8 cup Mascarpone cheese
  • 1 Tbsp garlic (chopped)

    1/4 cup zucchini (green)

    1/4 cup zucchini (yellow)

    1/4 cup broccoli

    2 asparagus stick

  • 3 lasagna sheets
  • 1/4 cup cream

    1 Tbsp Parmesan cheese

  • 1/3 cup Mozzarella cheese
  • For the White Sauce:
  • 1/3 cup butter

    1/2 cup all purpose flour

    1 tsp salt

    1/2 tsp nutmeg powder

    1 cup milk


  1. For the White Sauce:
  2. Heat the butter in  saucepan over low heat until melted.
  3. Add in the flour and nutmeg.
  4. Cook over low heat stirring constantly until it forms bubble.
  5. Remove from heat and add in milk.
  6. Increase the flame, stir constantly till the first boil.
  7. Cover and keep warm (if sauce thickens add a small amount of milk).
  8. For the Lasagna:
  9. Cook the lasagna sheets as directed on package.
  10. Drain lasagne sheets with hot water.
  11. Pre-heat the oven to 280 degrees.
  12. In a pan, heat some oil and saute all the veggies with garlic.
  13. Add some water. Cover and cook for 3 to 4 minutes until it gets crisp and tender.
  14. In a 10×8 inch baking dish, layer a lasgana sheet and pour the sauce.
  15. Add the vegetable mixture and half of the Mascarpone cheese.
  16. Repeat all layers, sprinkle with Mozzarella cheese and Parmesan cheese.
  17. Bake at 280 degrees for 20 to 25 minutes.

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