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Photo of Veg Lasagne by Nishi Rahul at BetterButter
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Veg Lasagne

Feb-01-2016
Nishi Rahul
40 minutes
Prep Time
20 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • Italian
  • Stir fry
  • Boiling
  • Sauteeing
  • Basic recipe
  • Main Dish
  • Egg Free

Ingredients Serving: 4

  1. For Lasagne Sheets:
  2. 400 gm Maida/ flour
  3. 3 eggs
  4. 3 tbsp olive oil
  5. salt to taste
  6. For Red Sauce:
  7. 4 medium sized tomatoes
  8. 1 onion
  9. 7-8 garlic cloves
  10. 1/4 cup chopped basil leaves
  11. 1 tsp olive oil
  12. salt to taste
  13. For White Sauce:
  14. 1 cup all purpose flour
  15. 2 tsp butter
  16. 2 cup milk (normal temperature)
  17. 1 tsp Oregano powder
  18. salt to taste
  19. Vegetables:
  20. 1/2 cup broccoli
  21. 1/2 cup carrots
  22. 1 onion
  23. 1/4 cup capsicum
  24. 1/4 cup baby corn
  25. 1 tsp olive oil
  26. 1 tsp salt
  27. 1/2 tsp pepper
  28. 2 cups grated mozzarella cheese
  29. All these vegetables need to be chopped into small pieces.

Instructions

  1. Lasagne Sheets: Mix the above ingredients in a bowl and make it into a dough (neither too soft nor too hard). Now dust it with flour and roll it. Cut in rectangle or square. Do not roll very thin otherwise it will break while boiling.
  2. Boil water in a pan. Boil these strips for 7 to 8 minutes. Drain water and pour these strips in cold water and drain. Make sure they do not fold during these steps. Sheets are ready. Keep aside.
  3. Red Sauce: Make a puree out of all the ingredients for red sauce. Heat olive oil in a pan and add the chopped basil leaves, saute it and then add the puree. Bring it to boil, the sauce is ready.
  4. White Sauce: Heat the butter in a pan and add the flour, saute it till it is a little roasted and then slowly start adding milk, while continuously stirring so that there are not any lumps. Once it gets thick add salt and oregano.
  5. Heat oil in a pan add all the vegetables. Add salt and pepper and saute it for 5 minutes. Do not overcook the vegetables, they should retain their crunch.
  6. Layering: First layer of pasta sheets, red sauce then vegetables, white sauce and mozzarella cheese on it. Repeat again lasagne sheets, red sauce, vegetables, white sauce and finally cheese. You can ideally do 4 to 5 layers for best taste.
  7. Top layer should be the sheet and put lots of cheese on it.
  8. Bake in a preheated oven for for 15 to 20 minutes at 200 degree centigrade till the cheese melts and the top becomes golden brown. Garnish with fresh basil leaves just before serving.

Reviews (17)  

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Jiya Rohit Makhija
Dec-03-2016
Jiya Rohit Makhija   Dec-03-2016

In place of oven wat is the other option we cn make use of it. Is it necessary we have to use oven

Latika Sharma
Oct-10-2016
Latika Sharma   Oct-10-2016

Made it yesterday for dinner..... and enjoyed it a lot.... it's a very east and simple reciep if one follows it step by step.

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