Vegetable Lasagna in Pan - No-Egg Homemade Lasagne Sheets
In this video, we're cooking Lasagne at home, without using an oven. This vegetable lasagne has an Indian twist, just the way we like it. Plus point of the recipe is, we will be making our very own eggless pasta dough, and then the lasagna sheets. This recipe will be made from scratch.
Ingredients
| For pasta sheets: | ||
| Plain flour | 1 1/2 Cup (24 tbs) (Maida) | |
| Salt | 1 Teaspoon | |
| Oil | 1 Tablespoon | |
| Water | 1 Cup (16 tbs) (as required to make a soft dough) | |
| Dry flour | 1/4 Cup (4 tbs) (to roll sheets) | |
| For vegetable layer: | ||
| Oil | 2 Tablespoon | |
| Garlic | 2 Tablespoon | |
| Oregano | 1 Teaspoon | |
| Red chilli flakes | 1 Teaspoon | |
| Onions | 1 , chop | |
| Carrot | 1 Small , chop | |
| Beans | 6 , chop | |
| Corn | 1/4 Cup (4 tbs) | |
| Potato | 2 Medium , chop | |
| Salt | 1 Teaspoon | |
| Pepper powder | 1 Teaspoon | |
| Greens | 1/2 Cup (8 tbs) , chop (I used Spinach and Coriander) | |
| For assembling lasagne: | ||
| Grated cheese | 1 Cup (16 tbs) | |
| White sauce | 1 Cup (16 tbs) | |
| Marinara sauce | 1 Cup (16 tbs) | |
| For garnish: | ||
| Herbs | 1 Teaspoon (for sprinkling) |
Directions
Please watch video for directions!
Recipe Summary
Difficulty Level: Easy
Cook Time: 50 Minutes
Ready In: 50 Minutes
Servings: 8
