Vegetable Lasagna
Vegetable Lasagna

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, vegetable lasagna. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Vegetable Lasagna is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It’s easy, it is fast, it tastes delicious. They’re nice and they look fantastic. Vegetable Lasagna is something which I have loved my whole life.

Tender vegetables, a light tomato sauce, and lots of cheese make this the best vegetable lasagna recipe, ever. Today I am teaching you guys how to make a simple VEGGIE LASAGNA w/ Fresh vegetables & homemade sauce. It's a simple & fast moving recipe with cool tips.

To begin with this particular recipe, we must first prepare a few components. You can have vegetable lasagna using 40 ingredients and 25 steps. Here is how you cook it.

The ingredients needed to make Vegetable Lasagna:
  1. Make ready For The Tomato Sauce
  2. Get 1 1/2 cups fresh tomato pulp
  3. Get 1 tbsp olive oil
  4. Get 1 tsp finely chopped garlic (lehsun)
  5. Get 1/2 cup finely chopped onions
  6. Prepare 1/2 tsp dried oregano
  7. Make ready 1 tsp dry red chilli flakes (paprika)
  8. Take 2 tbsp tomato ketchup
  9. Take 1 tsp chilli powder
  10. Make ready to taste salt
  11. Take 1/2 tsp sugar
  12. Prepare Sheets For The Lasagna
  13. Take 4 lasagne sheets, readily available in the market
  14. Get 1 tsp oil
  15. Take to taste salt
  16. Make ready For The Roasted Vegetables
  17. Take 1/2 cup diagonally cut capsicum (red, yellow and green)
  18. Make ready 1/2 cup diagonally cut baby corn
  19. Prepare 1/4 cup broccoli florets
  20. Make ready 1/2 cup diagonally cut zucchini
  21. Prepare 2 tsp olive oil
  22. Get 1 tsp finely chopped garlic (lehsun)
  23. Make ready 1 tsp dry red chilli flakes (paprika)
  24. Get to taste salt and freshly ground black pepper (kalimirch)
  25. Get For The Creamy Vegetables
  26. Get 1 cup milk
  27. Prepare 1 tbsp plain flour (maida)
  28. Make ready 1/2 cup chopped capsicum (red, yellow and green)
  29. Make ready 1/4 cup baby corn roundels
  30. Get 1/4 cup carrot
  31. Take 1/4 cup french beans
  32. Get 1/4 cup corn Karla
  33. Get 1/2 cup broccoli florets
  34. Get 1 tbsp butter
  35. Make ready 1 tsp garlic (lehsun) paste
  36. Take to taste salt and freshly ground black pepper (kalimirch)
  37. Prepare 1/2 cup grated mozzarella cheese
  38. Make ready Other Ingredients
  39. Prepare 1/2 cup grated processed cheese
  40. Take 1 tsp dried mixed herbs

Looking for an easy and healthy vegetarian lasagna recipe? Check out some favorite vegetarian and vegan lasagnas. The star of the show is this roasted vegetable lasagna — always a hit! Here's what Ina says about In her headnotes, Ina explains, "I've wrestled with all kinds of vegetable lasagnas.

Instructions to make Vegetable Lasagna:
  1. For the tomato sauce - Heat the olive oil in a large non-stick pan, add the garlic and sauté on a medium flame for a few seconds.
  2. Add the onions and sauté on a medium flame for 1 to 2 minutes.
  3. Add the tomato pulp, oregano, chilli flakes, tomato ketchup, chilli powder and salt, mix well and cook on a medium flame for 5 to 6 minutes, while stirring occasionally.
  4. Add the sugar, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside.
  5. For lasagna sheets - Combine enough water, oil and salt in a large pan, mix well and allow the water to boil.
  6. Once the water starts boiling, add 2 lasagne sheets and cook on a medium flame for 5 to 7 minutes, taking care they do not stick to each other.
  7. Drain and remove it on a plate. Keep aside.
  8. Repeat same for cook the remaining 2 lasagne sheets. (no need to boil water again for the remaining you can use the same boiled water witch you boil earlier)
  9. For the roasted vegetables - Heat the olive oil in a broad non-stick pan, add the garlic and chilli flakes and sauté on a medium flame for a few seconds.
  10. Add the coloured capsicum, baby corn, broccoli, zucchini and salt and sauté on a medium flame for 3 to 4 minutes, toss occasionally. Keep aside.
  11. For creamy vegetables - Combine the milk and plain flour in a deep bowl and whisk well till no lumps remain. Keep aside.
  12. Heat the butter in a non-stick pan, add the garlic paste and sauté on a medium flame for a few seconds.
  13. Add the bell peppers and sauté on a medium flame for 1 minute.
  14. Add the baby corn, broccoli, carrot, corn and salt and sauté on a medium flame for 2 more minute
  15. Add the milk-plain flour mixture, mix well and cook on a medium flame for 2 to 3 minutes, stir continuously.
  16. Add little salt and pepper powder, mix well and cook on low flame for 1 minute, stir continuously. Off the flam and keep aside.
  17. How to proceed - Spread ¼ cup of prepared tomato sauce evenly in a baking dish.
  18. Place 2 cooked lasagne sheets evenly over it and press it lightly.
  19. Spread a portion of the creamy vegetables and 5 tbsp of the prepared tomato sauce evenly over it.
  20. Top it with the roasted vegetables and spread it evenly.
  21. Sprinkle ¼ mozzarella cheese and ¼ cup of processed cheese evenly over it.
  22. Place the remaining 2 cooked lasagna sheets and spread the remaining portion of the creamy vegetables evenly over it.
  23. Spread the remaining 5 tbsp of tomato sauce and again sprinkle ¼ mozzarella cheese and ¼ cup of processed cheese evenly over it.
  24. Finally, sprinkle mixed herbs evenly over it and bake in a pre-heated oven at 200°c (400°f) for 15 to 20 minutes, or till the cheese melts and it turns light brown in colour from the top.
  25. Serve immediately.

Arrange a layer of the vegetables on the bottom, then pour over a third of the tomato sauce. This vegetable lasagna is perfect for making ahead and can easily transport to a potluck or the freezer. Create a Tex-Mex vegetable lasagna with salsa (in place of pasta sauce) cooked with peppers, onions, corn, and black beans. Top it with a shredded Mexican cheese blend instead of mozzarella. Vegetable lasagna or vegan lasagne, our vegetarian pasta bakes make easy midweek meals for A great midweek option, this quick vegetable lasagne can be on the table in an hour and has layer.

So that’s going to wrap this up for this exceptional food vegetable lasagna recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!