Easy Veg Lasagna in Indian Style | Veg Lasagna Recipe | बच्चों की मनपसंद वेज लजानिया आसान तरीके से
#veglasagna #lasagnarecipe #easylasagnarecipe #indianstyle
Ingredients
For 3-4 persons
For Red sauce
Fresh Tomato puree- 2 cups
Tomato sauce- 1/2 cup
Finely chopped garlic- 1 tbsp
Oregano- 1tsp
Black pepper powder- 1/2tsp
Olive oil- 2 tbsp
Salt- as per taste
For White Sauce
Butter- 3tbsp
Plain flour- 3 tbsp
Milk- 2 cup
Grated processed cheese- 1/4cup
Black pepper powder- 1/2tsp
Salt- as per taste
Oven-ready Lasagna Sheets- 12
Diced Mozzarella and cheddar cheese- 2 cup
Chopped and boiled vegetables( cauliflower,beans, carrot,peas)- 2 cup
Boiled sweetcorns- 1/2cup
Mushrooms chopped-1/2cup
onion chopped- 1 medium
Olive oil- 2 tbsp
Oregano- 1tsp
Cumin powder-1/2tsp
Coriander powder- 1/2tsp
Garam masala powder- 1/4tsp
Red chilli powder- 1/2tsp
Salt- as per taste
Agaro Marvel 48 Lit OTG-
Disano olive oil-
Healthy Vegetarian Lasagna Recipe - Easy to make at home #Ad
Learn how to make a healthy and easy vegetarian lasagna recipe at home. Made in a delicious homemade tomato lasagne sauce, my step-by-step directions show you how to make this perfect Italian inspired family meal.
What’s great about vegetarian lasagna is you can easily bulk out the meal with healthy vegetables and make it even more tasty with herbs and spices. Why not use the leftover veg in the Italian tomato sauce for a Bolognese recipe?
Check out my other Italian recipes here:
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Ingredients for my easy vegetarian lasagna recipe:
- 1 Pepper
- 1 Aubergine
- 1 Head of broccoli
- 1 Courgette
- Olive oil
- 1 Large onion
- 2 Garlic cloves
- 1 Can plum tomatoes
- 1 tbsp Dried oregano
- 1 tbsp Tomato puree
- Salt and pepper
- 25g Butter
- 25g Plain flour
- 300ml Milk
- 1 tsp Ground nutmeg
- Dried pasta sheets
- 65g Grated cheddar cheese
How to Make Vegetable Lasagna
This vegetable lasagna is rich, cheesy and loaded with vegetables (zucchini, carrots, mushrooms and spinach). This recipe is pretty simple and the only thing you need is some patience. Layers of tender vegetables, rich tomato sauce, lasagna noodles and delicious white sauce (béchamel). Whether you are a vegetarian or just want to diversify with your meals, you are going to love this vegetarian lasagna. Perfect meal for weekends, for holidays or even for meatless Monday.
Full written and printable recipe:
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More vegetarian recipes:
One Pot Pasta with Tomato Sauce:
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RECIPE
For the béchamel sauce:
6 tablespoons (90g) Butter
2/3 cup (85g) Flour
3 cups (720ml) Milk, warm
2oz (60g) Parmesan cheese
1/4 teaspoon Salt
1/4 teaspoon Pepper
1/4 teaspoon Nutmeg
Fir the veggie mixture:
2-3 tablespoons Olive oil
1 Large onion, chopped
3 Garlic cloves, minced
1 large Carrot, diced
2 medium Zucchini, chopped
5oz (140g) Spinach
5oz (140g) Mushrooms, chopped
Salt to taste
Basil, 5-6 leaves
Black pepper to taste
1 teaspoon Oregano
360z (1000g) Tomato sauce (RECIPE FOR HOMEMADE TOMATO SAUCE:
More:
no-boil lasagna noodles
3oz (90g) Mozzarella
Parmesan
Directions:
1. Make the vegetable sauce: In a large pan or pot over medium heat, add olive oil and heat. Add chopped onion and sauté until golden, about 7-8 minutes. Add minced garlic and sauté for 1-2 minutes more. Add diced carrot, chopped zucchini and cook until the carrot are tender, abbot 6-7 minutes. Add mushrooms and cook for 5 minutes, add spinach and cook for 4-5 minutes.
2. Add tomato sauce, salt, pepper, oregano, and chopped basil leaves. Stir and cook for 5 minutes. Remove from heat and set aside.
3. Make the béchamel sauce: In a medium saucepan over low heat melt butter, when the butter is melted, add flour and whisk continuously, until smooth paste forms. Gradually add the warm milk while continually whisking to prevent lumps. Whisk until the sauce is smooth and thick. Remove from heat and add pinch salt, black pepper, nutmeg and parmesan. Whisk until smooth.
4. Preheat oven to 350F (180C).
5. Assembly: spread a thin layer of the vegetable mixture in the bottom of 13X9” (32X22cm) baking dish, layer pasta sheets, spread 1/3 of the vegetable mixture, then spread 1/3 of the béchamel sauce, on the top of the sauce sprinkle some mozzarella cheese. Repeat layering two more times (3 layers in total). Finish with béchamel sauce on top and sprinkle mozzarella and parmesan on top. Spray the bottom of an aluminum foil with cooking spray (to prevent from cheese to sticking) and cover the pan loosely.
6. Bake, covered for 40 minutes, remove the foil and bake another 15-20 minutes.
7. Let cool for 15-20 minutes before serving.
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How To Make Stouffer's Vegetable Lasagna - The Most Delicious Vegetable Lasagna
I'm not even kidding, this is the MOST delicious vegetable lasagna I've ever had, so I'm thrilled to be able to share this recipe with you! And I've decided I've had it with pre-cooking lasagna noodles, they're always breaking and sticking together and it's just generally a pain in my butt! So I did some math and found an easy trick to NEVER have to boil another lasagna noodle again IN MY LIFE, and I'll share that with you too!
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#lasagna #vegetableLasagna #vegetarian
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Vegetable Lasagna | Raashi Cooks
Vegetable Lasagna
Ingredients :
Olive Oil
Garlic
Onion
Zuccini
Yellow Squash
Broccoli
Red Green Yellow Bell Pepper
Tomato Pureé
Oregano
Chilli Flakes
Ketchup
Black Pepper
Salt
Sugar
Parsley
Basil
Butter
Cheese Slices
Milk
All Purpose Flour/Maida
Lasagna Sheets
Basil Leaves
To Make The Red Sauce :
To A Pan Add Oil , Add All The Veggies , The Seasonings , Pureé , Cook For 10 Mins
The White Sauce
To A Pan Add Olive Oil , Butter , 3tbsp Flour , Roast Until Slightly Brown , Add Milk , Cheese Slices , Make The Sauce Thick And Creamy
To A Casserole Add The Red Sauce , Boiled Lasgna Sheets , White Sauce , Repeat All The Layers 3-4 Times...To A Preheated Oven At 250°C Bake It For 10 Mins , Ready To Be Served.
Easy Vegetable Lasagna Recipe - How to Make Fresh Vegetable Lasagna | वेज लज़ानिया |Easy Veg Lasagna
#Lasagna #LasagnaRecipe #VegLasagna #lasagnarecipe #vegetablelasagna #homerasoiflavours
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INGREDIENTS:
Lasagna sheets- 6
Oil - 3-4 tsp
Garlic - 1 tbsp(chopped)
Onion - 1
Carrot -1
Bell Pepper- 1 cup
Cauliflower- 1/2 cup
Cabbage - 1 cup
Spinach - 1 cup
Sweetcorn - 1/2 cup
Chiliflakes- 1 tsp
Oregano- 1 tsp
Black pepper- 1 tsp
Pasta sauce - 1 cup
Boiled Kidney beans- 1 cup
mozzarella Cheese
Water- 3-4 cups
Salt- as per taste
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