Hello everybody, it is me, Dave, welcome to our recipe page. Today, we’re going to make a special dish, veg lasagne. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Veg Lasagne is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Veg Lasagne is something which I have loved my entire life. They are fine and they look wonderful.
The mixture is layered with lasagna noodles, pasta sauce, mozzarella cheese, and topped with crumbled feta. In a Dutch oven, heat oil over medium-high heat. Add red pepper, carrot and onion; cook and stir until crisp-tender. Add tomatoes, mushrooms, yellow squash, zucchini and garlic; cook and stir until squashes are crisp-tender.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook veg lasagne using 37 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Veg Lasagne:
- Get For the tomato sauce
- Make ready 1 1/2 cups fresh tomato pulp
- Make ready 1 tbsp olive oil
- Make ready 1 tsp finely chopped garlic (lehsun)
- Take 1/2 cup finely chopped onions
- Make ready 1/2 tsp dried oregano
- Take 1 tsp dry red chilli flakes
- Get 2 tbsp tomato ketchup
- Get 1 tsp chilli powder
- Take to taste Salt
- Prepare 1/2 tsp sugar
- Get sheets For the lasagna
- Make ready 4 lasagne sheets, readily available in the market
- Get 1 tsp oil
- Make ready to taste Salt
- Make ready For the roasted vegetables
- Prepare 1/2 cup diagonally cut coloured capsicum (red, yellow and green)
- Prepare 1/2 cup diagonally cut baby corn
- Prepare 1/4 cup broccoli florets
- Get 1/2 cup diagonally cut zucchini
- Prepare 2 tsp olive oil
- Get 1 tsp finely chopped garlic (lehsun)
- Prepare 1 tsp dry red chilli flakes
- Take to taste Salt and freshly ground black pepper (kalimirch)
- Prepare For the creamy vegetables
- Prepare 1 cup milk
- Make ready 1 tbsp plain flour (maida)
- Get 1/2 cup chopped coloured capsicum (red, yellow and green)
- Take 1/4 cup baby corn roundels
- Get 1/2 cup broccoli florets
- Get 1 tbsp butter
- Get 1 tsp garlic (lehsun) paste
- Make ready to taste Salt and freshly ground black pepper (kalimrch)
- Get Other ingredients
- Take 1/2 cup grated mozzarella cheese
- Take 1/2 cup grated processed cheese
- Take 1 tsp dried mixed herbs
Stuffed with herbed ricotta, mushrooms, and kale and topped with delicious melty cheese. Heat olive oil in a large skillet over medium heat. Add onions and garlic and cook for a minute. Add diced red peppers and saute for another minute or so.
Steps to make Veg Lasagne:
- 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.
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- 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.
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- 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
Add onions and garlic and cook for a minute. Add diced red peppers and saute for another minute or so. Add squash and mushrooms and cook for a few minutes. Assemble the lasagna by layering the vegetable sauce, noodles, the ricotta mixture, and shredded cheese. Spread one-third of the ricotta mixture.
So that’s going to wrap it up for this special food veg lasagne recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
