Vegetable Lasagne Recipe

Unleash your hunger by tasting the delicious Vegetable Lasagne online on this page. You can now prepare all sort of food at home. Find the recipe online for Vegetable Lasagne along with the ingredients and method.

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asma from Karachi
Ingredients
  1. • For The Lasagne
  2. • 10 lasagne sheets
  3. For The Tomato Concasse
  4. • 2 tsp olive oil
  5. • 1 tsp chopped garlic (lehsun)
  6. • 1/4 cup chopped onions
  7. • 2 tbsp chopped carrots
  8. • 2 tbsp chopped capsicum
  9. • 50 gms baby corns, cut into half
  10. • 50 gms chopped french beans
  11. • 1 tsp chopped basil
  12. • 1 tsp chopped parsley
  13. • 3 cups tomato paste
  14. • 1 cup tomato puree
  15. • salt to taste
  16. • freshly ground black pepper powder to taste
  17. • 1 tbsp dried oregano
  18. • 1 tsp dry red chilli flakes (paprika)
  19. For The White Sauce
  20. • 2 tbsp butter
  21. • 1 tsp chopped garlic (lehsun)
  22. • 2 tbsp chopped onions
  23. • 2 tbsp chopped carrots
  24. • 2 tbsp chopped capsicum
  25. • 50 gms baby corns , cut into half
  26. • 50 gms chopped french beans
  27. • 1 tsp chopped basil
  28. • 1 tsp chopped parsley
  29. • 1 tbsp dried oregano
  30. • 1 tsp dry red chilli flakes (paprika)
  31. • 3 tbsp plain flour (maida)
  32. • 1 1/2 cups milk
  33. • salt to taste
  34. • freshly ground black pepper powder to taste
  35. • 1/2 cup blanched and chopped spinach (palak)
  36. Other Ingredients
  37. • 100 gms grated paneer (cottage cheese)
  38. • 1/2 cup grated processed cheese
Method
  • For Lasagne
  • 1. In a deep broad pan add enough of water, pinch of salt and 1/2 tsp olive oil and bring the water to boil, add the lasagne sheets and cook it till done.
  • 2. Immediately strain them and refresh with cold water, separate the sheets and spread them so that they do not stick to each other. Keep aside.
  • For the Tomato Concasse
  • 1. Heat the olive oil in a kadhai, add the garlic and onions and saute till the onions turn transparent.
  • 2. Add the carrots, capsicum and babycorns, mix well and cook for 2 minutes on a medium flame.
  • 3. Add the beans, basil, parseley, tomato paste, tomato puree, salt, pepper, oregano and chilli flakes and simmer for 5-8 minutes or till the oil starts seperating.
  • 4. Remove from the flame and keep aside.
  • For the White Sauce
  • 1. Heat the butter in a kadhai, add the garlic and saute for 1 minute and add the onions and cook till onions turn transparent.
  • 2. Add the carrots and babycorn and saute for 2 minutes.
  • 3. Add the capsicum, beans, basil, parsley and cook for 2 minutes on slow flame.
  • 4. Add the flour, oregano and chilli flakes and stir till the aroma starts to release.
  • 5. Gradually add the warm milk, taking care that no lumps are formed. Stirring continuously.
  • 6. Add salt and pepper and let the sauce thicken. Add the palak, mix well and remove from the flame. Keep aside.
  • How to proceed
  • 1. Assemble the lasagne, in a big borosil dish; arrange 2 sheets of lasagne side by side. The base should be fully covered but try not to overlap the pasta.
  • 2. Spread the 1/3rd portion of tomato concasse on it. Spread some crumbled paneer over the concasse.
  • 3. Arrange 2 sheets of lasagne on top of the tomato concasse. Spread some white sauce over it.
  • 4. Repeat steps 1,2 and 3 till all the sheets and both the sauces are finished.
  • 5. The top should be the tomato concasse. Spread the remaining paneer and sprinkle grated cheese.
  • 6. Bake the lasagne at 150 degrees for 15 minutes or till the cheese on top melts and starts turning brown.
  • 7. Serve hot
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