Vegetable Lasagne

Vegetable Lasagne

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Vegetable Lasagne is an Italian staple. It is vegetable mixed with sauce and layered in between of the lasagne sheets. If you want, you can add other vegetables as well such as brocolli, mushrooms, eggplants etc. And to make it healthier you can also use whole wheat lasagne sheets. Tastes great with garlic bread.

Vegetable Lasagne recipe - How to make Vegetable Lasagne

Preparation Time:    Cooking Time:    Total Time:     Makes 4 to 5 servings
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For Lasagne

    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

    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

    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

    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


Vegetable Lasagne
 on 15 Jun 17 10:25 AM

i have oven baked lasagna strips and the instruction on cover asks not to boil and bake at 180c for 45 min is it ok or should i do some amendments with the recipe or with the temp and time . plz ans soon.
Tarla Dalal
15 Jun 17 05:12 PM
   Hi , You can follow procedure written on the pack.. as it will get you perfect cooked lasagne sheets..
Vegetable Lasagne
 on 21 Jan 17 01:16 AM

Love this recipe it turned out great even without the onions and garlic because I don''t eat those. Thank you
17 Mar 17 06:49 PM
   Thanks.....Planning to start my own recipes website soon :)