Argiro's Recipes

Posted in Alfa's Recipes, on 6 August 2015, by , 2 Comments

• 500 g. rigatoni or Farfalle
• 1/4 cup of olive oil
• 3 colored peppers
• 2 aubergines
• 2 zucchini
• 1 cup. Parmesan or Gruyere
• 1 package of tomato sauce
• 1 package of tomato sauce with cheese
• 1 cup. bechamel

For the mushroom cream
• 1 small onion, finely chopped
• 250 g. chopped mushrooms
• half leek finely chopped
• 3 tbsp flour for all uses
• 750 g. lukewarm milk
• half cup. Parmesan
• 2 pinches nutmeg
• salt
• white pepper
• 1 yoghurt trays
• 2 tbsp chopped chives
• 4 tbsp butter

Wash, dry and clean the vegetables. Cut into small frames and saute in olive oil in large skillet. Add salt and pepper and set aside.
Boil the pasta. Drain. Then put it back in the pot. Add the tomato sauce with cheese and 1 cup of bechamel. Mix well.
Spread half the pasta in a greased ovenproof dish. Make a layer of vegetables and cheese, we keep a little bit of kefalotyri cheese on the surface.
Drizzle the vegetables with the tomato sauce.
In the end we put the remaining pasta, cover with mushroom cream and sprinkle with the remaining kefalotyri cheese.
Bake at 200ºC degrees resistors in a well preheated oven for 45- 50 minutes.

For the mushroom cream
Put a tablespoon of butter in a frying pan. Add a little olive oil. Saute the onion, leek and mushroom to drink all the liquid. Put it aside.
Heat 3 tbsp butter to melt, add the flour and stir to cook for 2  minutes.
Then remove from heat and pour the pot slowly lukewarm milk, make sure to  stir well for the cream to get thick and not have lumps.
Add the kefalotyri cheese and sautéed vegetables. Finally, add the yogurt. Sprinkle with nutmeg and season with salt. Add the chives. Then spread  the cream to cover the vegetable lasagne.


  1. Vinz

    This was absolutely amazing, such wonderful blend of flavors and you can catch each one of them in one bite…DELICIOUS, this one is a keeper!p.s. added some stewed tomatoes to give it a little zing!


Your Message