Vegetable Lasagne Video by Tarla Dalal

Vegetable Lasagne Video by Tarla Dalal

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This elaborate Vegetable Lasagne is a gourmet’s treat, and will surely boost your reputation as a culinary expert! Although it requires quite a few components, ranging from a tangy tomato sauce and a creamy vegetable mix to a mouth-watering assortment of roasted vegetables, it is actually easy to make and assemble. Lasagna sheets are readily available in the market, and you just need to cook them for a few minutes. Once you prepare the sauce and vegetable mix, you are ready to assemble them together, and bake the arrangement with a generous topping of cheese and herbs. Let it bake till the cheese melts and browns, and you can feel the herby aroma filling the air! Enjoy your yummy Vegetable Lasagne hot and fresh.

  

Recipe Description for Vegetable Lasagne, Vegetable Lasagne

Preparation Time: 
Cooking Time: 
Baking Time:  20 to 25 minutes
Baking Temperature:  200°C (400°F)
Makes 4 servings
Show me for 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 onions
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 (red , yellow and green)
1/2 cup diagonally cut baby corn
1/4 cup broccoli florets
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 freshly ground black pepper (kalimirch) to taste

For The Creamy Vegetables
1 cup milk
1 tbsp plain flour (maida)
1/2 cup chopped capsicum (red , yellow and green)
1/4 cup baby corn roundels
1/2 cup broccoli florets
1 tbsp butter
1 tsp garlic (lehsun) paste
salt and freshly ground black pepper (kalimirch) 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

  1. Heat the olive oil in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds.
  2. Add the onions and sauté on a medium flame for 1 to 2 minutes.
  3. 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.
  4. Add the sugar, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside.

For lasagna sheets

  1. Combine enough water, oil and salt in a broad non-stick pan, mix well and allow the water to boil.
  2. 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.
  3. Drain and remove it on a plate. Keep aside.
  4. Repeat steps 2 and 3 to cook the remaining 2 lasagne sheets.

For the roasted vegetables

  1. 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.
  2. 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

  1. Combine the milk and plain flour in a deep bowl and whisk well till no lumps remain. Keep aside.
  2. Heat the butter in a broad non-stick pan, add the garlic paste and sauté on a medium flame for a few seconds.
  3. Add the coloured capsicum and sauté on a medium flame for 1 minute.
  4. Add the baby corn, broccoli and salt and sauté on a medium flame for 2 to 3 minutes.
  5. Add the milk-plain flour mixture, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  6. Add little salt and pepper powder, mix well and cook on a medium flame for 1 minute, while stirring continuously.
  7. Divide the creamy vegetables into 2 equal portions and keep aside.

How to proceed

  1. Spread ¼ cup of prepared tomato sauce evenly in a baking dish.
  2. Place 2 cooked lasagne sheets evenly over it and press it lightly.
  3. Spread a portion of the creamy vegetables and 5 tbsp of the prepared tomato sauce evenly over it.
  4. Top it with the roasted vegetables and spread it evenly.
  5. Sprinkle ¼ mozzarella cheese and ¼ cup of processed cheese evenly over it.
  6. Place the remaining 2 cooked lasagna sheets and spread the remaining portion of the creamy vegetables evenly over it.
  7. Spread the remaining 5 tbsp of tomato sauce and again sprinkle ¼ mozzarella cheese and ¼ cup of processed cheese evenly over it.
  8. 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.
  9. Serve immediately.
RECIPE SOURCE : Baked DishesBuy this cookbook

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