Vegetable Lasagna

This is vegetable lasagna is loaded with flavors makes a great party dish.

Ingredients

Please watch the video for ingredients.

Directions

MAKING:

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:

5. Combine enough water, oil and salt in a broad non-stick 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 steps 2 and 3 to cook the remaining 2 lasagne sheets.

For the roasted vegetables:

9. 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, while tossing occasionally. Keep aside.

For creamy vegetables:

11. 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 broad non-stick pan, add the garlic paste and sauté on a medium flame for a few seconds.

13. Add the coloured capsicum and sauté on a medium flame for 1 minute.

14. Add the baby corn, broccoli and salt and sauté on a medium flame for 2 to 3 minutes.

15. Add the milk-plain flour mixture, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.

16. Add little salt and pepper powder, mix well and cook on a medium flame for 1 minute, while stirring continuously.

17. Divide the creamy vegetables into 2 equal portions and keep aside.

ASSEMBLING:

18. Spread cup of prepared tomato sauce evenly in a baking dish.

19. Place 2 cooked lasagne sheets evenly over it and press it lightly.

20. Spread a portion of the creamy vegetables and 5 tbsp of the prepared tomato sauce evenly over it.

21. Top it with the roasted vegetables and spread it evenly.

22. Sprinkle mozzarella cheese and cup of processed cheese evenly over it.

23. Place the remaining 2 cooked lasagna sheets and spread the remaining portion of the creamy vegetables evenly over it.

24. Spread the remaining 5 tbsp of tomato sauce and again sprinkle mozzarella cheese and cup of processed cheese evenly over it.

25. Finally, sprinkle mixed herbs evenly over it and bake in a pre-heated oven at 200C (400F) for 15 to 20 minutes, or till the cheese melts and it turns light brown in colour from the top.

SERVING:

26. Serve immediately.

Recipe Summary