Vegetable Lasagne recipe - How to make Vegetable Lasagne
For Lasagne- 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.
- 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- Heat the olive oil in a kadhai, add the garlic and onions and saute till the onions turn transparent.
- Add the carrots, capsicum and babycorns, mix well and cook for 2 minutes on a medium flame.
- 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.
- Remove from the flame and keep aside.
For the White Sauce- Heat the butter in a kadhai, add the garlic and saute for 1 minute and add the onions and cook till onions turn transparent.
- Add the carrots and babycorn and saute for 2 minutes.
- Add the capsicum, beans, basil, parsley and cook for 2 minutes on slow flame.
- Add the flour, oregano and chilli flakes and stir till the aroma starts to release.
- Gradually add the warm milk, taking care that no lumps are formed. Stirring continuously.
- Add salt and pepper and let the sauce thicken. Add the palak, mix well and remove from the flame. Keep aside.
How to proceed- 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.
- Spread the 1/3rd portion of tomato concasse on it. Spread some crumbled paneer over the concasse.
- Arrange 2 sheets of lasagne on top of the tomato concasse. Spread some white sauce over it.
- Repeat steps 1,2 and 3 till all the sheets and both the sauces are finished.
- The top should be the tomato concasse. Spread the remaining paneer and sprinkle grated cheese.
- Bake the lasagne at 150 degrees for 15 minutes or till the cheese on top melts and starts turning brown.
- Serve hot