Veg Lasagne.
You can have Veg Lasagne using 37 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Veg Lasagne
- You need of For the tomato sauce.
- You need 1 1/2 cups of fresh tomato pulp.
- Prepare 1 tbsp of olive oil.
- Prepare 1 tsp of finely chopped garlic (lehsun).
- Prepare 1/2 cup of finely chopped onions.
- Prepare 1/2 tsp of dried oregano.
- It's 1 tsp of dry red chilli flakes.
- Prepare 2 tbsp of tomato ketchup.
- Prepare 1 tsp of chilli powder.
- You need to taste of Salt.
- It's 1/2 tsp of sugar.
- You need sheets of For the lasagna.
- It's 4 of lasagne sheets, readily available in the market.
- You need 1 tsp of oil.
- You need to taste of Salt.
- Prepare of For the roasted vegetables.
- It's 1/2 cup of diagonally cut coloured capsicum (red, yellow and green).
- You need 1/2 cup of diagonally cut baby corn.
- It's 1/4 cup of broccoli florets.
- Prepare 1/2 cup of diagonally cut zucchini.
- Prepare 2 tsp of olive oil.
- You need 1 tsp of finely chopped garlic (lehsun).
- It's 1 tsp of dry red chilli flakes.
- It's to taste of Salt and freshly ground black pepper (kalimirch).
- It's of For the creamy vegetables.
- You need 1 cup of milk.
- You need 1 tbsp of plain flour (maida).
- You need 1/2 cup of chopped coloured capsicum (red, yellow and green).
- Prepare 1/4 cup of baby corn roundels.
- It's 1/2 cup of broccoli florets.
- Prepare 1 tbsp of butter.
- It's 1 tsp of garlic (lehsun) paste.
- It's to taste of Salt and freshly ground black pepper (kalimrch).
- Prepare of Other ingredients.
- It's 1/2 cup of grated mozzarella cheese.
- Prepare 1/2 cup of grated processed cheese.
- Prepare 1 tsp of dried mixed herbs.
Veg Lasagne instructions
- 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 1. Combine enough water, oil and salt in a broad non-stick pan, mix well and allow the water to boil. 2. 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. 3. Drain and remove it on a plate. Keep aside. 4. Repeat steps 2 and 3 to cook the remaining 2 lasagne sheets..
- For the roasted vegetables 1. 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. 2. 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 1. Combine the milk and plain flour in a deep bowl and whisk well till no lumps remain. Keep aside. 2. Heat the butter in a broad non-stick pan, add the garlic paste and sauté on a medium flame for a few seconds. 3. Add the coloured capsicum and sauté on a medium flame for 1 minute. 4. Add the baby corn, broccoli and salt and sauté on a medium flame for 2 to 3 minutes..
- 5. Add the milk-plain flour mixture, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. 6. Add little salt and pepper powder, mix well and cook on a medium flame for 1 minute, while stirring continuously. 7. Divide the creamy vegetables into 2 equal portions and keep aside..
- How to proceed 1. Spread ¼ cup of prepared tomato sauce evenly in a baking dish. 2. Place 2 cooked lasagne sheets evenly over it and press it lightly. 3. Spread a portion of the creamy vegetables and 5 tbsp of the prepared tomato sauce evenly over it. 4. Top it with the roasted vegetables and spread it evenly. 5. Sprinkle ¼ mozzarella cheese and ¼ cup of processed cheese evenly over it..
- 6. Place the remaining 2 cooked lasagna sheets and spread the remaining portion of the creamy vegetables evenly over it. 7. Spread the remaining 5 tbsp of tomato sauce and again sprinkle ¼ mozzarella cheese and ¼ cup of processed cheese evenly over it. 8. Finally, sprinkle mixed herbs evenly over it and bake in a pre-heated oven at 200°C (400°F) for 15 to 20 minutes, or till the cheese melts and it turns light brown in colour from the top. Serve immediately.