Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, veg lasagne. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Lasagna, or lasagne is a absolute favorite of many Indians. Thin sheets of pasta layered with red sauce, white sauce, vegetables and cheese. Try one of our easy vegetarian lasagne recipes.
Veg Lasagne is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They’re fine and they look fantastic. Veg Lasagne is something which I’ve loved my whole life.
To get started with this recipe, we have to prepare a few components. You can cook veg lasagne using 37 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Veg Lasagne:
- Prepare For the tomato sauce
- Get 1 1/2 cups fresh tomato pulp
- Make ready 1 tbsp olive oil
- Take 1 tsp finely chopped garlic (lehsun)
- Get 1/2 cup finely chopped onions
- Get 1/2 tsp dried oregano
- Take 1 tsp dry red chilli flakes
- Take 2 tbsp tomato ketchup
- Take 1 tsp chilli powder
- Make ready to taste Salt
- Get 1/2 tsp sugar
- Prepare sheets For the lasagna
- Get 4 lasagne sheets, readily available in the market
- Get 1 tsp oil
- Get to taste Salt
- Take For the roasted vegetables
- Prepare 1/2 cup diagonally cut coloured capsicum (red, yellow and green)
- Get 1/2 cup diagonally cut baby corn
- Take 1/4 cup broccoli florets
- Prepare 1/2 cup diagonally cut zucchini
- Get 2 tsp olive oil
- Get 1 tsp finely chopped garlic (lehsun)
- Get 1 tsp dry red chilli flakes
- Make ready to taste Salt and freshly ground black pepper (kalimirch)
- Take For the creamy vegetables
- Take 1 cup milk
- Make ready 1 tbsp plain flour (maida)
- Prepare 1/2 cup chopped coloured capsicum (red, yellow and green)
- Get 1/4 cup baby corn roundels
- Make ready 1/2 cup broccoli florets
- Prepare 1 tbsp butter
- Take 1 tsp garlic (lehsun) paste
- Take to taste Salt and freshly ground black pepper (kalimrch)
- Get Other ingredients
- Take 1/2 cup grated mozzarella cheese
- Get 1/2 cup grated processed cheese
- Prepare 1 tsp dried mixed herbs
This recipe is a family favourite, packed with buttery aubergines. Indeed, the Veg Lasagne with Paneer is a self-contained meal as the lasagne sheets play host to a basketful of juicy and crunchy veggies, succulent paneer and a tangy tomato sauce, all of which is. This vegetarian lasagna is so, so tasty! It's made with my magic onion masala sauce I hope you love this vegetarian lasagna!
Instructions to make Veg Lasagne:
- For the tomato sauce - 1. Heat the olive oil in a broad 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.
- For lasagna sheets - 1. Combine enough water, oil and salt in a broad non-stick pan, mix well and allow the water to boil. - 2. 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. - 3. Drain and remove it on a plate. Keep aside. - 4. Repeat steps 2 and 3 to cook the remaining 2 lasagne sheets.
- For the roasted vegetables - 1. 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. - 2. Add the coloured capsicum, baby corn, broccoli, zucchini and salt and sauté on a medium flame for 3 to 4 minutes, while tossing occasionally. Keep aside.
- For creamy vegetables - 1. Combine the milk and plain flour in a deep bowl and whisk well till no lumps remain. Keep aside. - 2. Heat the butter in a broad non-stick pan, add the garlic paste and sauté on a medium flame for a few seconds. - 3. Add the coloured capsicum and sauté on a medium flame for 1 minute. - 4. Add the baby corn, broccoli and salt and sauté on a medium flame for 2 to 3 minutes.
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- Add the milk-plain flour mixture, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. - 6. Add little salt and pepper powder, mix well and cook on a medium flame for 1 minute, while stirring continuously. - 7. Divide the creamy vegetables into 2 equal portions and keep aside.
- How to proceed - 1. Spread ¼ cup of prepared tomato sauce evenly in a baking dish. - 2. Place 2 cooked lasagne sheets evenly over it and press it lightly. - 3. Spread a portion of the creamy vegetables and 5 tbsp of the prepared tomato sauce evenly over it. - 4. Top it with the roasted vegetables and spread it evenly. - 5. Sprinkle ¼ mozzarella cheese and ¼ cup of processed cheese evenly over it.
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- Place the remaining 2 cooked lasagna sheets and spread the remaining portion of the creamy vegetables evenly over it. - 7. Spread the remaining 5 tbsp of tomato sauce and again sprinkle ¼ mozzarella cheese and ¼ cup of processed cheese evenly over it. - 8. 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. - Serve immediately
Excuse me, I mean, Indian vegetable lasagna! These vegan Lasagna Roll Ups are filled with hummus, spinach, and mushrooms. This meat-free dish might become your new favorite weekend dinner as it is so comforting. Vegetable Lasagne is an Italian staple. It is easy & best traditional Italian dish for dinner.
So that is going to wrap it up with this special food veg lasagne recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
