One Pan Vegetable Lasagne ????
One Pan Vegetable Lasagne | This is a fab veggie version of one of my favourite comfort meals - lasagne – just without all the pots and pans to wash up! ????
Serves: 4
Time: 30 minutes
2 tbsp olive oil
2 small onions, finely chopped
3 garlic cloves, crushed
3 courgettes, diced
250g chestnut or button mushrooms, sliced
1 x 400g tin chopped tomatoes
200g baby spinach
400g fresh pasta sheets, sliced into strips
handful of fresh basil leaves, torn
80g Parmesan cheese, grated
2 x 125g mozzarella balls, sliced
Sea salt & freshly ground black pepper
Heat the oil in a deep, ovenproof sauté pan. Add the onions and fry over a medium heat for 5 minutes until softened, then add the garlic and cook for a minute more.
Add the courgettes and mushrooms, increase the heat and fry for about 5 minutes until they are lightly browned. Add the chopped tomatoes and 400ml boiling water and season well. Bring to a simmer and cook for 10 minutes over a medium heat.
Preheat the grill to high. Stir the spinach and pasta strips into the pan and, once the spinach has wilted, stir in the basil and two-thirds of the Parmesan and half the mozzarella. Scatter the rest of the cheese over the top and put under the grill for 3–5 minutes until bubbling and oozingly melty.
Veg Lasagna Recipe | No Oven Recipe | बिना अवन के लज़ान्या बनाओ घरपे | Chef Sanjyot Keer
Full written recipe for Veg lasagna
For red sauce:
Ingredients:
· Olive oil 2 tbsp
· Onion 1 nos. medium sized (chopped)
· Garlic 1 tbsp (chopped)
· Kashmiri red chilli powder 1 tsp
· Tomato puree 2 cups (fresh0
· Tomato puree 200gm (market bought )
· Salt to taste
· Chilli flakes 1 tbsp
· Oregano 1 tsp
· Sugar 1 pinch
· Black pepper 1 pinch
· Basil leaves 10-12 leaves
Method:
· Set a pan on high heat & add the olive oil & let it heat nicely.
· Further add onions & garlic, stir & cook on medium flame for 2-3 minutes until the onions turn translucent.
· Now add kashmiri red chilli powder & stir it lightly then add tomato purees, salt, chilli flakes, oregano, sugar & black pepper, stir everything well, cover & cook on low flame for 10-12 minutes.
· Further add the basil leaves by tearing then with your hands & stir well.
· Your red sauce is ready.
For white sauce:
Ingredients:
· Butter 30gm
· Refined flour 30gm
· Milk 400gm
· Salt to taste
· Nutmeg 1 pinch
Method:
· Set a pan on high heat, add the butter into it & let it melt completely, then add the flour & stir it well with the spatula & make sure you lower the flame & cook for 2-3 minutes, the texture of it will change from doughy to sandy.
· Further add the milk in 3 batches while continuously whisky it, it should be lump free, cook until the sauce thickens & becomes smooth.
· Now add salt to taste & nutmeg, stir well.
· Your white sauce is ready.
Sauteed veggies:
Ingredients:
· Olive oil 2 tbsp
· Garlic 1 tbsp
· Carrot 1/3 cup (diced)
· Zucchini 1/3 cup (diced)
· Mushroom 1/3 cup (chopped)
· Yellow bell pepper ¼ cup (diced)
· Green bell pepper ¼ cup (diced)
· Red bell pepper ¼ cup (diced)
· Corn kernels ¼ cup
· Broccoli ¼ cup (blanched)
· Sugar 1 pinch
· Oregano 1 tsp
· Chilli flakes 1 tsp
· Salt to taste
· Black pepper 1 pinch
Method:
· Set a pan on high heat & olive olive, let it heat well & then add garlic, stir & cook for 1-2 minutes on medium flame.
· Further add carrots & zucchini, stir well & cook on medium flame for 1-2 minutes.
· Now add all the remaining vegetables & ingredients, stir well & cook for 1-2 minutes.
· Your sauteed veggies are ready.
For lasagna sheets:
Ingredients:
· Refined flour 200gm
· Salt 1/4 tsp
· Water 100-110 ml
Method:
· In a large bowl add the refined flour along with the remaining ingredients & add water in batches to make a semi-tough dough.
· Once the flour comes together after mixing, cover it with a damp cloth & let it rest for 10-15 minutes.
· After the dough has rested, transfer it onto the kitchen platform & knead it well for 7-8 minutes, the texture of the dough should become smooth, cover it with a damp cloth & let it rest for half an hour again.
· Once the dough has rested divide it into 4 equal parts & form them into roundels.
· Further, place the roundel onto a flat surface & roll it into a thin chapati using a rolling pin, keep dusting flour if it sticks to the rolling pin.
· Once you have rolled it out, trim the edges using a knife to form a large rectangle, dive the rectangle into smaller, equal sized rectangles.
· Your lasagna sheets are ready.
To make the makeshift oven:
· Take a large handi & spread ample amount of salt in it, place a small ring mold or cookie cutter & cover the handi, set it on high flame & let it preheat for 10-15 minutes at least.
Layering & baking of lasagna:
· Red sauce (very thin layer)
· Lasagna sheets
· Red sauce
· Sauteed veggies
· White sauce
· Mozzarella cheese
· Parmesan cheese
· Lasagna sheets
· Repeat the same layering process 4-5 times or until your baking tray fills, you should at least have 4-6 layers.
· Bake for 30-45 minutes in the makeshift oven. (30-35 minutes at 180 C in an oven)
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Summer Vegetable Lasagne | Jamie Oliver
This speedy, vegetable lasagne is full of spring and summer flavours, including asparagus, lemon, mint and peas. It’s absolutely delicious and really quick to make with a few little tricks from Jamie. Keep it veggie if you like by leaving out the chicken stock and anchovies, and don’t forget to use vegetarian parmesan.
Jamie’s 30 Minute Meals originally aired on Channel 4. If you’re UK based you can watch Jamie programmes on All 4 channel4.com
Links from the video:
How to Cook Roast Chicken | Jamie Oliver |
Veggie Spaghetti Bolognese | Super Food Family Classics | Jamie Oliver |
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The Ultimate Vegetable Lasagna | How To Make The Best Vegan Ricotta Cheese | Make Dinner With Me ????
Vegetable lasagna is typically served in generous portions, allowing the layers of vibrant vegetables, sauce, and cheese to be savored. The flavors meld together beautifully, creating a harmonious balance between the natural sweetness of the vegetables, the tanginess of the tomato sauce, and the creaminess of the cheese.
Vegetable lasagna is a versatile dish that can be enjoyed on its own as a main course, or paired with a side salad and garlic bread for a complete and satisfying meal. Whether you follow a vegetarian or vegan diet or simply want a flavorful and nutritious option, vegetable lasagna is a fantastic choice that will please everyone at the table.
#plantbased #vegan #lasagna #pastarecipe
Ingredients:
1 package firm tofu
1 package hummus
1/2 lemon juiced
2 tbsp nutritional yeast
1 tsp salt
Vegan parmesan cheese
1 tbsp grapeseed oil
1 zucchini thinly sliced
6-8 white mushrooms sliced
Fresh or frozen spinach
Oven ready lasagna noodles
1 jar marinara sauce
Vegan mozzarella cheese
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Vegetable Lasagna in Pan Recipe | No-Egg Homemade Lasagne Sheets - CookingShooking
In this video, we're cooking Lasagne at home, without using an oven. This vegetable lasagne has an Indian twist, just the way we like it. Plus point of the recipe is, we will be making our very own eggless pasta dough, and then the lasagna sheets. This recipe will be made from scratch.
Cooked in #TefalIndia's Hard Titanium+ Pan, because that helps me #GetTheBestOutOfEveryday
Link to Lasagne in Oven for White Sauce Recipe-
Link to Pizza Sauce Video -
How to make Lasagne in Pan Recipe Ingredients:
For Pasta Sheets:
Maida / Plain Flour - 1 1/2 cups
Salt - 1 tsp
Oil - 1 tbsp
Water - to make a soft dough
Dry Flour - to roll sheets
For Vegetable Layer:
Oil - 2 tbsp
Garlic - 2 tbsp
Oregano - 1 tsp
Red Chili Flakes - 1 tsp
Onions - 1 chopped
Carrot - 1 small
Beans - 5-6 chopped
Corn - 1/4 cup
Potato - 2 medium
Salt - 1 tsp
Pepper Powder - 1 tsp
Greens - 1/2 cup (I used Spinach and Coriander)
For Assembling Lasagne:
Cheese - 1 cup (grated)
White Sauce - 1 Cup
Marinara Sauce - 1 cup
Before Serving - Sprinkle Herbs
Recipe Makes 8 Servings
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Vegetable Lasagna using Bread without Oven | No Oven Lasagna Recipe ~ The Terrace Kitchen
Making Lasagna at home has never been so easy! Just follow the details steps from this video and make your own vegetable Lasagna at home. Enjoy!
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[PRODUCTS USED]
[INGREDIENTS]
To make white sauce:
- 3 Tbsp Butter
- 3 Tbsp All purpose flour
- 1 Cup Milk
- 1/2 Tsp Oregano
- Salt to taste
To make red sauce:
- 1/2 Cup water
- 2 Medium sized tomatoes
- 2-3 Tbsp cooking oil
- 2 Tbsp finely chopped garlic
- 1 Medium size finely chopped onion
- 1 Tsp Red chilli powder
- 1 Tsp Oregano
- 1/2 Chilli flakes
- Salt to taste
- 2-3 Tbsp water
- 1/2 Tsp Sugar
To saute vegetables:
- 2 Tsp Oil
- 2 Tbsp Finely chopped garlic
- 3/4 Cup Boiled sweetcorn
- 2 Small Capsicum
- 1 Cup Button mushrooms
- 1 Small size Tomatoes
- 3/4 Tsp Oregano
- 1 Tsp Chilli flakes
- Salt to taste
To make Lasagna:
- 8-10 White bread slices
- 1/2 Cup cooking salt
- 4 Cubes of processed cheese
- 100 gm Mozzarella cheese
#Lasagna #VegLasagna #BreadLasagna #TheTerraceKitchen
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