Vegetable Lasagne
Vegetable Lasagne
Vegetable Lasagne, an Italian favourite, has gained worldwide popularity. It’s a baked dish traditionally made with layers of flat wide pasta, alternating with fillings like ragu, béchamel sauce, vegetables, and a variety of cheeses. My take on Vegetable Lasagne brims with an abundance of healthy veggies.
This vegetarian recipe demonstrates that meat isn’t necessary for a hearty dinner. It’s a crowd-pleaser with its melty cheese and tender pasta, and it’s packed with the finest vegetables. Each mouthful is a burst of nutritious ingredients such as sweet bell peppers, zucchini, and baby corn, among others, all enveloped in a rich, garlicky tomato sauce.
What sets this Vegetable Lasagne recipe apart is that it doesn’t demand a day-long commitment in the kitchen; it’s ready in less than an hour. I consider this recipe to be one of the most convenient dishes—it can be assembled in advance and simply needs to be baked when needed. It’s ideal for busy weeknights when comfort food is in order.
Vegetable Lasagne is a true comfort food champion. Yet, the real appeal of this recipe lies in its simplicity, wholesomeness, and its capacity to satisfy a large gathering.
Other recipes you might like to try are
Baked Macaroni with Pineapple,
Baked Layered Chole Tikki Chaat,
Ingredients
For Vegetable Filling
1 tablespoon extra-virgin olive oil
¼ cup chopped onions
¼ cup chopped carrots
¼ cup chopped French beans
¼ cup chopped baby corns
1 cup chopped courgette/zucchini
2 teaspoons finely chopped garlic green chillies
¼ cup chopped green pepper
¼ cup chopped yellow pepper
¼ cup chopped red pepper
1 cup finely chopped spinach leaves
½ cup boiled corn
2 cups tomato puree
Salt to taste
1 teaspoon red chili powder
1 teaspoon sugar
1 teaspoon red chili flakes
1 teaspoon oregano
For White Sauce
1 tablespoon butter
1 teaspoon oil
¼ cup plain flour
2 cups milk
1 teaspoon black pepper
Salt to taste
Other Ingredients
9-10 dried Lasagne sheets
1 cup grated cheddar cheese
1 cup mozzarella cheese
Directions
Heat oil in a pan and the onions. Sauté on medium heat for 1-2 minutes until the onions turn translucent.
Next add carrots, French beans and baby corns and sauté on high heat for 1 minute.
Next add zucchini and garlic green chillies and sauté for 1 minute on medium heat
Next add the green, red and yellow pepper along with spinach and corn and cook on high heat for 3-4 minutes.
Once the spinach has wilted add the tomato puree, salt, red chili powder, sugar, chili flakes and oregano. Cook for 3-4 minutes. Taste and adjust the seasoning. Keep it aside.
Melt butter in another pan with oil and then add the plain flour. Stir continuously until a paste forms. Continue cooking for 2 minutes. Add the warm milk, black pepper and salt to the roux, stirring as you go, until you get a smooth sauce. Cook for 2-3 minutes, stirring continuously, until the sauce has thickened.
Preheat the oven to 200C/180C Fan/Gas 6.
Grease an ovenproof lasagna tray. Spoon a third of the white sauce over the base and cover with a single layer of lasagna. Top it with the cooked vegetable mixture, half of the grated cheddar cheese and a second layer of lasagna. Pour over some white sauce and the remaining cheddar. Finish with a final layer of lasagne and the rest of the cheese sauce. Sprinkle the mozzarella cheese over the top.
Bake for 20-25 minutes, or until the pasta has softened and the topping is golden brown and bubbling. Stand for 5 minutes before cutting to allow the filling to settle.
