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.
Servings: 8 Servings
Ingredients
Ingredients - Vegetable and Tomato Sauce
- 1 tablespoon Olive Oil
- 1 Medium Onion finely chopped
- 2-3 Cloves Garlic chopped / grated
- 3 cup Vegetables of your choice Chopped uniformly, I use Bell peppers, carrots, Brinjal, corn, zucchini, spinach, Aubergine etc.
- 1 teaspoon Black pepper
- 1 teaspoon Red Chili Flakes
- Salt (Pasta sauce may have salt, so go easy)
- 1.5 Cup Pasta Sauce or Tomato Puree
- 1 teaspoon Mix seasoning Oregano, Parsley, Basil (If using fresh seasoning double the quantity)
Ingredients - White Sauce
- 1.5 cup Milk
- 1 tablespoon Cornflour
- Salt
- ½ teaspoon Oregano lightly Crushed
- ½-1 teaspoon black pepper
- 1 tablespoon Butter
Other Ingredients
- 12 Lasagna sheets 1-2 extras might be required, if large pan
- 3 cup Cheese I just use cheddar, Read above for substitutions.
Instructions
Instructions - Tomato Sauce
- Add olive oil in a wok or a wide pan.1 tablespoon Olive Oil
- Add the onion and garlic and saute it for 2-3 mins on high.1 Medium Onion, 2-3 Cloves Garlic
- Add the chopped Vegetables and let them cook for 5 mins.3 cup Vegetables of your choice
- 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.1.5 Cup 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.1 teaspoon Black pepper, Salt, 1 teaspoon Red Chili Flakes
- 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.1 teaspoon Mix seasoning, 1.5 cup Milk, 1 tablespoon Cornflour, Salt, ½ teaspoon Oregano lightly Crushed, 1 tablespoon Butter, ½-1 teaspoon black pepper
- 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 this3 cup Cheese
- Layer the Lasagna sheets on top of this.12 Lasagna sheets
- 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 the fridge. Just 30-40 mins before serving, bake it in the oven.
