Hey everyone, it is Brad, welcome to our recipe site. Today, we’re going to prepare a special dish, veg lasagne. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Veg Lasagne is one of the most favored of current trending meals on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Veg Lasagne is something which I’ve loved my whole life.
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.
To get started with this recipe, we have to first prepare a few ingredients. You can have veg lasagne using 37 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Veg Lasagne:
- Take For the tomato sauce
- Make ready 1 1/2 cups fresh tomato pulp
- Get 1 tbsp olive oil
- Make ready 1 tsp finely chopped garlic (lehsun)
- Make ready 1/2 cup finely chopped onions
- Prepare 1/2 tsp dried oregano
- Make ready 1 tsp dry red chilli flakes
- Take 2 tbsp tomato ketchup
- Make ready 1 tsp chilli powder
- Get to taste Salt
- Make ready 1/2 tsp sugar
- Make ready sheets For the lasagna
- Make ready 4 lasagne sheets, readily available in the market
- Take 1 tsp oil
- Prepare to taste Salt
- Take For the roasted vegetables
- Prepare 1/2 cup diagonally cut coloured capsicum (red, yellow and green)
- Prepare 1/2 cup diagonally cut baby corn
- Take 1/4 cup broccoli florets
- Make ready 1/2 cup diagonally cut zucchini
- Make ready 2 tsp olive oil
- Get 1 tsp finely chopped garlic (lehsun)
- Get 1 tsp dry red chilli flakes
- Get to taste Salt and freshly ground black pepper (kalimirch)
- Make ready For the creamy vegetables
- Make ready 1 cup milk
- Make ready 1 tbsp plain flour (maida)
- Get 1/2 cup chopped coloured capsicum (red, yellow and green)
- Get 1/4 cup baby corn roundels
- Take 1/2 cup broccoli florets
- Get 1 tbsp butter
- Get 1 tsp garlic (lehsun) paste
- Get to taste Salt and freshly ground black pepper (kalimrch)
- Take Other ingredients
- Take 1/2 cup grated mozzarella cheese
- Make ready 1/2 cup grated processed cheese
- Get 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!
Steps 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’s going to wrap this up for this exceptional food veg lasagne recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
