Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, vegetable lasagna. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Vegetable Lasagna is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. Vegetable Lasagna is something that I’ve loved my entire life. They are nice and they look wonderful.
Tender vegetables, a light tomato sauce, and lots of cheese make this the best vegetable lasagna recipe, ever. Jump to the Vegetable Lasagna Recipe or watch our video to see how we make it. 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 get started with this particular recipe, we have to prepare a few components. You can cook vegetable lasagna using 40 ingredients and 25 steps. Here is how you cook that.
The ingredients needed to make Vegetable Lasagna:
- Make ready For The Tomato Sauce
- Take 1 1/2 cups fresh tomato pulp
- Take 1 tbsp olive oil
- Make ready 1 tsp finely chopped garlic (lehsun)
- Prepare 1/2 cup finely chopped onions
- Take 1/2 tsp dried oregano
- Prepare 1 tsp dry red chilli flakes (paprika)
- Make ready 2 tbsp tomato ketchup
- Take 1 tsp chilli powder
- Prepare to taste salt
- Prepare 1/2 tsp sugar
- Get Sheets For The Lasagna
- Get 4 lasagne sheets, readily available in the market
- Get 1 tsp oil
- Take to taste salt
- Prepare For The Roasted Vegetables
- Make ready 1/2 cup diagonally cut capsicum (red, yellow and green)
- Take 1/2 cup diagonally cut baby corn
- Make ready 1/4 cup broccoli florets
- Get 1/2 cup diagonally cut zucchini
- Prepare 2 tsp olive oil
- Prepare 1 tsp finely chopped garlic (lehsun)
- Take 1 tsp dry red chilli flakes (paprika)
- Make ready to taste salt and freshly ground black pepper (kalimirch)
- Take For The Creamy Vegetables
- Get 1 cup milk
- Take 1 tbsp plain flour (maida)
- Get 1/2 cup chopped capsicum (red, yellow and green)
- Take 1/4 cup baby corn roundels
- Prepare 1/4 cup carrot
- Get 1/4 cup french beans
- Get 1/4 cup corn Karla
- Make ready 1/2 cup broccoli florets
- Take 1 tbsp butter
- Make ready 1 tsp garlic (lehsun) paste
- Take to taste salt and freshly ground black pepper (kalimirch)
- Make ready 1/2 cup grated mozzarella cheese
- Get Other Ingredients
- Take 1/2 cup grated processed cheese
- Make ready 1 tsp dried mixed herbs
This recipe has been triple-tested and nutritionally analysed. The Ultimate Vegan Lasagna is loaded with veggies, vegan spinach-ricotta and your favorite pasta sauce for a It really is, The Ultimate Vegetable Lasagna. At least I see it that way, it's plant-based. This Garden Vegetable Lasagna is made of up layers of plenty of sauteed vegetables (onions, carrots, zucchini, broccoli and yellow squash), cheeses and a very simple creamy spinach sauce.
Instructions to make Vegetable Lasagna:
- 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.
- Add the onions and sauté on a medium flame for 1 to 2 minutes.
- 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.
- Add the sugar, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside.
- For lasagna sheets - Combine enough water, oil and salt in a large pan, mix well and allow the water to boil.
- 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.
- Drain and remove it on a plate. Keep aside.
- 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)
- 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.
- 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.
- For creamy vegetables - Combine the milk and plain flour in a deep bowl and whisk well till no lumps remain. Keep aside.
- Heat the butter in a non-stick pan, add the garlic paste and sauté on a medium flame for a few seconds.
- Add the bell peppers and sauté on a medium flame for 1 minute.
- Add the baby corn, broccoli, carrot, corn and salt and sauté on a medium flame for 2 more minute
- Add the milk-plain flour mixture, mix well and cook on a medium flame for 2 to 3 minutes, stir continuously.
- Add little salt and pepper powder, mix well and cook on low flame for 1 minute, stir continuously. Off the flam and keep aside.
- How to proceed - Spread ¼ cup of prepared tomato sauce evenly in a baking dish.
- Place 2 cooked lasagne sheets evenly over it and press it lightly.
- Spread a portion of the creamy vegetables and 5 tbsp of the prepared tomato sauce evenly over it.
- Top it with the roasted vegetables and spread it evenly.
- Sprinkle ¼ mozzarella cheese and ¼ cup of processed cheese evenly over it.
- Place the remaining 2 cooked lasagna sheets and spread the remaining portion of the creamy vegetables evenly over it.
- Spread the remaining 5 tbsp of tomato sauce and again sprinkle ¼ mozzarella cheese and ¼ cup of processed cheese evenly over it.
- 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.
At least I see it that way, it's plant-based. This Garden Vegetable Lasagna is made of up layers of plenty of sauteed vegetables (onions, carrots, zucchini, broccoli and yellow squash), cheeses and a very simple creamy spinach sauce. 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. Roast sweet potato, peppers, courgette and spinach combine to make this easy veggie lasagne.
So that’s going to wrap this up for this exceptional food vegetable lasagna recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!