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Vegetable Lasagne is an Italian staple. It is easy & best traditional Italian dish for dinner. It is vegetable mixed with sauce and layered in between of the lasagna sheets.
Ingredients
For The Lasagne
10 lasagne sheets
For The Tomato Concasse
2 tsp olive oil
1 tsp chopped garlic (lehsun)
1/4 cup chopped onions
2 tbsp chopped carrots
2 tbsp chopped capsicum
50 gms baby corns, cut into half
50 gms chopped french beans
1 tsp chopped basil
1 tsp chopped parsley
3 cups tomato paste
1 cup tomato puree
salt to taste
freshly ground black pepper powder to taste
1 tbsp dried oregano
1 tsp dry red chilli flakes (paprika)
For The White Sauce
2 tbsp butter
1 tsp chopped garlic (lehsun)
2 tbsp chopped onions
2 tbsp chopped carrots
2 tbsp chopped capsicum
50 gms baby corns , cut into half
50 gms chopped french beans
1 tsp chopped basil
1 tsp chopped parsley
1 tbsp dried oregano
1 tsp dry red chilli flakes (paprika)
3 tbsp plain flour (maida)
1 1/2 cups milk
salt to taste
freshly ground black pepper powder to taste
1/2 cup blanched and chopped spinach (optional)
Other Ingredients
100 gms grated paneer (cottage cheese)
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(if u need), 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.
Serve with a green salad and crusty bread.
Baked lasagne is the most practical of dishes – it can be prepared well in advance and needs no more than a shove in the direction of the oven at the appropriate time.
Vegetable Lasagne with Aubergines recipe. This recipe is a perfect vegetarian choice even for those who love their meat. The roasted vegetable filling combined with the melted mozzarella cheese make this lasagne absolutely irresistible.
We love all kinds of lasagna, but this is the one we come back to again and again . Fresh spinach, broccoli, and zucchini are tucked between layers of lasagna ...
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