Recipe: Perfect Vegetable Lasagna

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Vegetable Lasagna

Before you jump to Vegetable Lasagna recipe, you may want to read this short interesting healthy tips about Goodies that provide You Vitality.

Wholesome eating encourages a feeling of health and wellbeing. Whenever we eat more healthy snacks and a smaller amount of the detrimental ones we generally feel much better. Eating more fresh vegetables helps you feel much better than eating a portion of pizza. Selecting healthier food choices can be tough when it is snack time. You can spend several hours at the supermarket searching for the perfect snack foods to allow you to feel healthy. Here are some healthy snacks that can be used when you need a fast pick me up.

One of the most popular snack foods is natural yogurt. The truth is, many individuals will substitute a container of yogurt for a healthy lunch-something we don’t recommend. Low fat yogurt makes a amazing snack, nevertheless. It is a protein-rich resource of wholesome minerals and vitamins. Yogurt is typically eaten to help maintain the digestive system considering that it is so easily digestible by the majority of people. Yogurt combines wonderfully with nuts as well as seeds. This decreases your sugar intake without reducing the taste of your snack.

You will find lots of healthy treats you can choose that never involve a lot of preparation or searching. Being healthy doesnt really need to be a battle-if you let it, it can be quite simple.

We hope you got benefit from reading it, now let’s go back to vegetable lasagna recipe. To make vegetable lasagna you need 40 ingredients and 25 steps. Here is how you do it.

The ingredients needed to cook Vegetable Lasagna:

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

Steps 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..

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