Vegetable Lasagne Video by Tarla Dalal Video by Tarla Dalal
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Vegetable Lasagna Recipe (Lasagne Indian Style) Video by Tarla Dalal
Preparation Time
30 Mins
Cooking Time
36 Mins
Total Time
66 Mins
Makes
4.00 servings
Ingredients
For The Tomato Sauce
1 1/2 cups fresh tomato pulp
1 tbsp olive oil
1 tsp finely chopped garlic (lehsun)
1/2 cup finely chopped onion
1/2 tsp dried oregano
1 tsp dry red chilli flakes (paprika)
2 tbsp tomato ketchup
1 tsp chilli powder
salt to taste
1/2 tsp sugar
For The Lasagna Sheets
4 lasagne sheets , readily available in the market
1 tsp oil
salt to taste
For The Roasted Vegetables
1/2 cup diagonally cut capsicum
1/2 cup diagonally cut baby corn
1/4 cup broccoli floret
1/2 cup diagonally cut zucchini
2 tsp olive oil
1 tsp finely chopped garlic (lehsun)
1 tsp dry red chilli flakes (paprika)
salt and to taste
For The Creamy Vegetables
1 cup milk
1 tbsp plain flour (maida)
1/2 cup chopped capsicum
1/4 cup baby corn roundels
1/2 cup broccoli floret
1 tbsp butter
1 tsp garlic (lehsun) paste
salt and to taste
Other Ingredients
1/2 cup grated mozzarella cheese
1/2 cup grated processed cheese
1 tsp dried mixed herbs
Method
For the tomato sauce
Heat the olive oil in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds.
Add the onions and sauté on a medium flame for 1 to 2 minutes.
Add the tomato pulp, oregano, chilli flakes, tomato ketchup, chilli powder and salt, mix well and cook on a medium flame for 5 to 6 minutes, while stirring occasionally.
Add the sugar, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside.
For lasagna sheets
Combine enough water, oil and salt in a broad non-stick pan, mix well and allow the water to boil.
Once the water starts boiling, add 2 lasagne sheets and cook on a medium flame for 5 to 7 minutes, taking care they do not stick to each other.
Drain and remove it on a plate. Keep aside.
Repeat steps 2 and 3 to cook the remaining 2 lasagne sheets.
For the roasted vegetables
Heat the olive oil in a broad non-stick pan, add the garlic and chilli flakes and sauté on a medium flame for a few seconds.
Add the coloured capsicum, baby corn, broccoli, zucchini and salt and sauté on a medium flame for 3 to 4 minutes, while tossing occasionally. Keep aside.
For creamy vegetables
Combine the milk and plain flour in a deep bowl and whisk well till no lumps remain. Keep aside.
Heat the butter in a broad non-stick pan, add the garlic paste and sauté on a medium flame for a few seconds.
Add the coloured capsicum and sauté on a medium flame for 1 minute.
Add the baby corn, broccoli and salt and sauté on a medium flame for 2 to 3 minutes.
Add the milk-plain flour mixture, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Add little salt and pepper powder, mix well and cook on a medium flame for 1 minute, while stirring continuously.
Divide the creamy vegetables into 2 equal portions and keep aside.
How to proceed
To make vegetable lasagne, spread ¼ cup of prepared tomato sauce evenly in a baking dish.
Place 2 cooked lasagne sheets evenly over it and press it lightly.
Spread a portion of the creamy vegetables and 5 tbsp of the prepared tomato sauce evenly over it.
Top it with the roasted vegetables and spread it evenly.
Sprinkle ¼ mozzarella cheese and ¼ cup of processed cheese evenly over it.
Place the remaining 2 cooked lasagna sheets and spread the remaining portion of the creamy vegetables evenly over it.
Spread the remaining 5 tbsp of tomato sauce and again sprinkle ¼ mozzarella cheese and ¼ cup of processed cheese evenly over it.
Finally, sprinkle mixed herbs evenly over it and bake in a pre-heated oven at 200°c (400°f) for 15 to 20 minutes, or till the cheese melts and it turns light brown in colour from the top.
Serve the vegetable lasagne immediately.
See step by step images of Vegetable Lasagne, Indian Style Veg Lasagna
