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Homemade Vegetable Lasagne

Homemade Vegetable Lasagne

Easy Homemade Vegetable Lasagne, with alternating layers of vegetables, oozing cheese and Lasagne sheets, and can be made in just 45 minutes.
5 from 1 vote
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Course: Main Course
Cuisine: Italian
Keyword: Baked, Cheese, Main Course, MakeAheadPartyIdeas, Pasta / Noodles, Vegetables
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 People
Author: Renu Agrawal-Dongre

Ingredients

Ingredients - Vegetable and Tomato Sauce

  • 1 tbsp Olive Oil
  • 1 Medium Onion finely chopped
  • 2-3 Cloves garlic chopped / grated
  • 3 Cups of Chopped Vegetables of your choice I use Bell peppers, carrots, Brinjal, corn, zucchini, spinach,Aubergine etc.
  • 1 tsp Black pepper
  • 1 tsp Red chilly flakes
  • salt to taste (Pasta sauce may have salt, so go easy)
  • 1 Cup Pasta Sauce or Tomato Puree
  • 1 tsp Mix seasoning Oregano, Parsley, Basil (If using fresh seasoning double the quantity)

Ingredients - White Sauce

  • 1.5 Cups Milk
  • 1 tbsp Cornflour
  • Salt to taste
  • 1/2 tsp Oregano lightly Crushed
  • 1/2-1 tsp black pepper
  • 1 tbsp Butter

Other Ingredients

  • Lasagna sheets 8-10
  • 2-3 cups Grated Cheddar cheese / Mozzarella Cheese I just use cheddar

Instructions

Instructions - Tomato Sauce

  • Add olive oil in a wok or a wide pan.
  • Add the onion and garlic and saute it for 2-3 mins on high.
  • Add the chopped Vegetables and let them cook for 5 mins.
  • Depending on the type of vegetables add it in order. Eg. if using carrot, Brinjal (Aubergine) and spinach, add Carrots first let it cook for a 2-3 mins and then add Aubergine and lastly Spinach.
  • Add the Pasta sauce or Tomato Puree.
  • Add all the seasonings, salt, black pepper, red chilly flakes and let it cook on medium for 5-8 minutes until the vegetables are soft but not mushy.
  • Switch off and keep aside.

Instructions - White Sauce

  • In a heavy bottom pan, before turning on the flame or the burner add in the Milk, cornflour, salt, oregano, crushed black pepper, butter and mix all.
  • Let this mixture now cook on slow flame stirring continuously.
  • Once the mixture starts boiling, let it cook for 1-2 minutes until the mix gets slightly thickened.
  • It will get thick eventually so do not bother much.

Instructions - Cooking Lasagna Sheets & Assembling

  • Depending on your Lasagna you need to either cook that in boiling water or one can use as is (depending on the instructions mentioned on the pack)
  • I still prefer to cook the Lasagna sheets in boiling water for 2-3 minutes as they become soft to cook. I once used it as is, and they were a bit dry and undone.
  • Once done, butter a rectangular tray around 9 * 5 inches wide
  • Layer a mixture of Vegetables in Tomato sauce
  • Add a layer of Cheese on top of this
  • Layer the Lasagna sheets on top of this.
  • Again layer a mix of Tomato sauce and cheese on this and then finish off with Lasagna sheet.
  • You should get roughly 3 layers of the same. Leave some half cup of cheese for the final layer.
  • The last top layer should be Lasagna sheets.
  • Add the white sauce on top of this and spread it across. the sheets.
  • Let it even drizzle down the dish by pushing the sheets a bit inside. (Just give them a gentle push on the sides)
  • Bake this in a preheated oven at 180 Deg C for 10 minutes.
  • Sprinkle the remaining half cup cheese on top of the last layer and bake again for 15 minutes.
  • Serve it hot with a slice of Garlic bread or Homemade Baked Oven chips

Notes

The assembling of the dish can be done well in advance and kept in fridge. Just 30-40 mins before serving bake it in the oven.
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Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.