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Lasagna

May-17-2018
Rita Arora
30 minutes
Prep Time
70 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Veg
  • Easy
  • Kitty Parties
  • Kids Recipes
  • Baking
  • Snacks
  • Breakfast and Brunch

Ingredients Serving: 4

  1. Cooked pasta sheets -6
  2. FOR RED SAUCE:
  3. 6-7 large tomatoes, blanch and chop)
  4. Chopped Garlic : 1 tbsp
  5. Dried Italian herbs : 1 tsp
  6. Chili flakes : 1 tsp
  7. Chopped Garlic : 1 tbsp
  8. Salt : 1 tsp (as per the taste)
  9. Sugar : 1 tsp
  10. Black pepper : 1/2 tsp
  11. Olive oil : 1 tbsp
  12. FOR WHITE SAUCE:
  13. Butter 1 tbsp
  14. All purpose flour 1 tbsp
  15. Full fat milk 1 cup
  16. Olive oil 1 tsp
  17. Salt to taste
  18. Black or white pepper 1/2 tsp
  19. Cheddar cheese 3/4 cup
  20. Italian herbs 1 tsp
  21. ROASTING THE VEGETABLES
  22. Onion 3/4 cup
  23. Bell pepper 1-1/2 cup
  24. Cabbage 1/4 cup
  25. Salt to taste
  26. Chilly flakes 1 tsp
  27. Italian herbs 1 tsp
  28. Basil leaves 5-6
  29. Chopped garlic 1 tbsp
  30. Oil 1 tbsp
  31. Mozerella cheese

Instructions

  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!

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Payal Singh
May-22-2018
Payal Singh   May-22-2018

Thanks for sharing this recipe.

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