Lasagna | How to make Lasagna

By Rita Arora  |  17th May 2018  |  
5 from 1 review Rate It!
  • Prep Time

    30

    mins
  • Cook Time

    70

    mins
  • Serves

    4

    People

120

1

About Lasagna Recipe

Tender vegetables, a light tomato sauce and white sauce with lots of cheese make this vegetable lasagna recipe one of our favorites.

Lasagna

Ingredients to make Lasagna

  • Cooked pasta sheets -6
  • FOR RED SAUCE:
  • 6-7 large tomatoes, blanch and chop)
  • Chopped garlic : 1 tbsp
  • Dried Italian herbs : 1 tsp
  • Chili flakes : 1 tsp
  • Chopped garlic : 1 tbsp
  • salt : 1 tsp (as per the taste)
  • sugar : 1 tsp
  • Black pepper : 1/2 tsp
  • olive oil : 1 tbsp
  • FOR WHITE SAUCE:
  • butter 1 tbsp
  • all purpose flour 1 tbsp
  • Full fat milk 1 cup
  • olive oil 1 tsp
  • salt to taste
  • Black or white pepper 1/2 tsp
  • Cheddar cheese 3/4 cup
  • Italian herbs 1 tsp
  • ROASTING THE VEGETABLES
  • onion 3/4 cup
  • Bell pepper 1-1/2 cup
  • cabbage 1/4 cup
  • salt to taste
  • chilly flakes 1 tsp
  • Italian herbs 1 tsp
  • Basil leaves 5-6
  • Chopped garlic 1 tbsp
  • oil 1 tbsp
  • Mozerella cheese

How to make Lasagna

  1. FOR RED SAUCE- CUT AN "X" AT THE BOTTOM OF THE 6-7 TOMATOES
  2. ADD THESE TO HOT BOILING WATER
  3. BOIL FOR 4-5 MINUTES
  4. TAKE OUT IN A PLATE
  5. REMOVE THE SKIN AND ROUGHLY CHOP THEM
  6. HEAT 1 TBSP OLIVE OIL, ADD 1 TBSP CHOPPED GARLIC
  7. WHEN GARLIC TURNS GOLDEN, ADD BLANCHED TOMATOES
  8. ADD SALT, 1 TSP ITALIAN SEASONING, 1/2 TSP PEPPER POWDER, 1 TSP SUGAR
  9. 1 TSP CHILLY FLAKES
  10. LET IT COOK FOR 7-8 MINUTES, RED SAUCE IS READY
  11. FOR WHITE SAUCE- HEAT 1 TBSP EACH OIL AND BUTTER IN A PAN, ADD 1 TBSP FLOUR AND ROAST IT UNLESS YOU GET A NICE AROMA
  12. SLOWLY ADD IN THE MILK AND CONTINUOUSLY WHISK IT, SO THAT NO LUMPS ARE FORMED.
  13. ADD SALT, 1/2 TSP PEPPER POWDER, 1 TSP ITALIAN SEASONING
  14. ADD 3/4 CUP CHEDDAR CHEESE
  15. COOK IT UNLESS YOU GET A DESIRED CONSISTENCY. SAUCE IS READY
  16. ROASTING THE VEGGIES- HEAT 1 TBSP OIL IN A PAN. ADD IN 1 TBSP GARLIC AND SAUTE.
  17. ADD IN THE 1/4 CUP ONIONS AND SAUTE UNTIL TRANSLUCENT.
  18. ADD 3/4 CUP BLANCHED BROCCOLI, 1 1/2 CUP CHOPPED BELL PEPPER, 1/4 CUP CABBAGE
  19. ADD SALT, FEW BASIL LEAVES, 1 TSP ITALIAN SEASONING, 1 TSP CHILLY FLAKES
  20. VEGGIES ARE READY
  21. LAYERING- GREASE THE WITH OLIVE OIL
  22. POUR IN A LITTLE RED SAUCE AND SPREAD,
  23. THEN LAYER THE COOKED PASTA SHEETS.
  24. SPREAD SOME ROASTED VEGGIES. THEN POUR IN SOME WHITE SAUCE AND AGAIN SPREAD.
  25. FINALLY SPREAD IN SOME MOZERELLA CHEESE
  26. REPEAT THE LAYERING PROCESS THRICE.
  27. COVER THE PAN WITH AN ALUMINUM FOIL
  28. BAKE IT IN A PREHEATED OVEN AT 180°C FOR FIRST 20 MINUTES,
  29. THEN TAKE OUT THE ALUMINUM FOIL AND AGAIN BAKE FOR 15 MINUTES
  30. ONCE DONE, TAKE OUT FROM OVEN
  31. LET IT REST FOR 15 MINUTES
  32. ENJOY!

Reviews for Lasagna (1)

Payal Singha year ago

Thanks for sharing this recipe.
Reply