Vegetable Lasagna is what you make when you want to load up on veggies with something that’s filling, comforting and so moreish, you don’t even think twice about it being Meat Free!
This vegetable lasagna is a reader favorite! Tender vegetables, a light tomato sauce, and lots of cheese make this the best vegetable lasagna recipe, ever.
I know that saying that this is the “best lasagna, ever” is a bold statement, but I truly believe it.
- This veggie lasagna is easy to make, made from scratch, and calls for simple ingredients.
- The recipe is adaptable based on the vegetables you have available to you. In our photos, we’ve used mushroom, carrot, paneer, peppers, and onions, but a variety of veggies can work in their place.
Ingredients
For Red Sauce
2 tbsp oil
4 cloves garlic, chopped
1 green chili, chopped
1/2 tbsp chili flakes
1 tbsp oregano
1/2 tbsp red paprika or red chili powder
3 large finely chopped tomatoes
1 tbsp tomato ketchup
salt to taste
2 teaspoon sugar
1/3 tbsp black pepper powder
Roast Veggies
1 1/2 tbsp oil
1 heap tbsp of chopped garlic
1 tbsp chili flakes
1/2 tbsp black pepper powder
salt to taste
1 tbsp oregano
2 cups chopped vegetables(carrot, mushroom,capsicum,onion,boiled corn)
1/2 cup diced paneer cubes
For White Sauce
2 tbsp butter
1 1/2 tbsp plain flour
1 1/2 cup milk
1/3 tbsp oregano
50g of cheese
salt to taste
1/3 tbsp black pepper powder
Lasagna sheets
1 1/2 cups plain flour
1 tbsp oil
1 teaspoon salt
water to knead the dough
#HappyCookimg#StayHealthy#StayFit COOK TIME:50 MINUTES
TOTAL TIME: 60 MINUTES
SERVINGS: 2
AUTHOR:CUISINE CULTURE
COURSE:lunch
KEYWORD: vegetarian lasagna
Instructions
Lasagna sheets
1 - Add plain flour, salt, and oil, crumble it well, and using water, knead soft dough.set aside for 10 minutes.
2 - Divide the dough into equal parts and start rolling like chapati thickness. Now you have to dry these sheets, To dry it, keep it under the fan.it will take 30 minutes to dry under the fan.
Red Sauce
1 - Add oil in a pan, next add green chili, garlic, oregano, chili flakes, red paprika, and stir well for 30 seconds.
2 - Next add chopped tomatoes and salt.cover it for 5 minutes
3 - Open the lit and mash the tomatoes well. Next, add black pepper powder, sugar, and tomato ketchup. let it simmer for 3-4 minutes, add little more oregano and red sauce is ready.set it aside.
White Sauce
1 - Add butter and plain flour in a pan and roast until you get a nice fragrance from it(shouldn't be brown).
2 - Next add milk gradually while whisking gently to avoid forming lumps.
3 - Add black pepper, salt, and cheese. Do not forget to whisk it continuously.simmer it for 2-3 minutes and white sauce is ready. Keep it aside.
Roast Veggies
1 - In a pan, add oil, once hot, add garlic and chili flakes.cook for 30 seconds then add chopped veggies(do not add paneer now).
2 - stir well and cook for 2 minutes. Season with salt, black pepper powder, and oregano.Cook the vegetables on high flame. In last, add diced paneer cubes and stir well to absorb all the flavors .veggies are ready.
Assemble Lasagna
1 - In 12*8 oven-safe pan, spread a ladle full of red sauce, then place in the 1 dried lasagna sheet.
2 - Pour in some more red and white sauce and spread evenly all over, layer with some veggies and sprinkle some cheese then place another lasagna sheet and repeat the process.
3 Sprinkle some oregano on top.
4 - Bake at 200 degrees Celcius for 25 minutes in a preheated oven.
Note
1 - In this recipe, I have used my favorite vegetables, you can use whatever you have available but I would recommend adding mushroom and paneer, the reason behind adding these two is, it gives very good taste after baking.
2 - Try using olive oil as it enhances the taste but with regular vegetable oil also, it will be incredible.
3 - Instead of baking, you can cook it into a pan over a gas flame. All you have to do is, follow the same layering process and cook it covered for 15 minutes on low flame. Do not cook more than 15 minutes
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