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Before you jump to Vegetable Lasagna recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.
The benefits of healthy eating are nowadays being given more attention than ever before and there are a number of reasons for this. Poor diet is a contributing factor in health conditions such as heart disease and hypertension which can place a drain on the economy. No matter where you look, people are encouraging you to live a more healthy lifestyle but but then, you are also being encouraged to rely on convenience foods that can affect your health in a bad way. It is likely that a lot of people assume it will take a lot of effort to eat a healthy diet or that they have to make a large scale change to the way they live. In reality, however, merely making a couple of small changes can positively affect everyday eating habits.
To see results, it is definitely not a necessity to drastically modify your eating habits. Even more crucial than completely changing your diet is just substituting healthy eating choices whenever possible. Soon enough, you will likely see that you will eat more and more healthy food as your taste buds become accustomed to the change. Slowly, your eating habits will change and your new eating habits will totally replace the way you ate previously.
As you can see, it is not difficult to start to make healthy eating a regular part of your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to vegetable lasagna recipe. To cook vegetable lasagna you need 40 ingredients and 25 steps. Here is how you do that.
The ingredients needed to cook Vegetable Lasagna:
- Get For The Tomato Sauce
- Provide fresh tomato pulp
- Take olive oil
- Use finely chopped garlic (lehsun)
- Take finely chopped onions
- Provide dried oregano
- Use dry red chilli flakes (paprika)
- Get tomato ketchup
- Use chilli powder
- Take salt
- Prepare sugar
- You need For The Lasagna
- Use lasagne sheets, readily available in the market
- Get oil
- Prepare salt
- You need For The Roasted Vegetables
- You need diagonally cut capsicum (red, yellow and green)
- You need diagonally cut baby corn
- Use broccoli florets
- Get diagonally cut zucchini
- Use olive oil
- Take finely chopped garlic (lehsun)
- Get dry red chilli flakes (paprika)
- You need salt and freshly ground black pepper (kalimirch)
- You need For The Creamy Vegetables
- Get milk
- Prepare plain flour (maida)
- Get chopped capsicum (red, yellow and green)
- Get baby corn roundels
- Get carrot
- Provide french beans
- Take corn Karla
- Provide broccoli florets
- Provide butter
- Provide garlic (lehsun) paste
- Provide salt and freshly ground black pepper (kalimirch)
- Use grated mozzarella cheese
- Provide Other Ingredients
- Take grated processed cheese
- You need dried mixed herbs
Instructions to make Vegetable Lasagna:
- For the tomato sauce - Heat the olive oil in a large non-stick pan, add the garlic and sauté on a medium flame for a few seconds.
- Add the onions and sauté on a medium flame for 1 to 2 minutes.
- 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.
- Add the sugar, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside.
- For lasagna sheets - Combine enough water, oil and salt in a large pan, mix well and allow the water to boil.
- 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.
- Drain and remove it on a plate. Keep aside.
- Repeat same for cook the remaining 2 lasagne sheets. (no need to boil water again for the remaining you can use the same boiled water witch you boil earlier)
- For the roasted vegetables - 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.
- Add the coloured capsicum, baby corn, broccoli, zucchini and salt and sauté on a medium flame for 3 to 4 minutes, toss occasionally. Keep aside.
- For creamy vegetables - Combine the milk and plain flour in a deep bowl and whisk well till no lumps remain. Keep aside.
- Heat the butter in a non-stick pan, add the garlic paste and sauté on a medium flame for a few seconds.
- Add the bell peppers and sauté on a medium flame for 1 minute.
- Add the baby corn, broccoli, carrot, corn and salt and sauté on a medium flame for 2 more minute
- Add the milk-plain flour mixture, mix well and cook on a medium flame for 2 to 3 minutes, stir continuously.
- Add little salt and pepper powder, mix well and cook on low flame for 1 minute, stir continuously. Off the flam and keep aside.
- How to proceed - Spread ¼ cup of prepared tomato sauce evenly in a baking dish.
- Place 2 cooked lasagne sheets evenly over it and press it lightly.
- Spread a portion of the creamy vegetables and 5 tbsp of the prepared tomato sauce evenly over it.
- Top it with the roasted vegetables and spread it evenly.
- Sprinkle ¼ mozzarella cheese and ¼ cup of processed cheese evenly over it.
- Place the remaining 2 cooked lasagna sheets and spread the remaining portion of the creamy vegetables evenly over it.
- Spread the remaining 5 tbsp of tomato sauce and again sprinkle ¼ mozzarella cheese and ¼ cup of processed cheese evenly over it.
- 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.
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