White Sauce Vegetable Lasagne
White Sauce Vegetable Lasagne! A creamy, golden and satisfying homemade lasagne. Created without meat or tomatoes like a traditional lasagne. Loaded with vegetables such as carrots, zucchini, mushrooms and more. Layered with a beautiful smooth white sauce infused with cheese, garlic and parsley.
FULL RECIPE:
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Veg Lasagna Recipe | Valentine's Day Special | Chef Sanjyot Keer #LoveMadeEdible #MorphyRichards
I gave Payal a Valentine’s Day surprise. Check out the video to see what my surprise was and what was her reaction.
P.S. I love to cook for my wife & it was so much fun to plan this surprise for her. Happy Valentine’s Day!
Full written recipe of Veg Lasagna
For red sauce
Ingredients:
• Oil 2 tbsp
• Garlic 5-6 cloves (sliced)
• Onions 1 medium size (chopped)
• Kashmiri red chilli powder 1 tbsp
• Tomatoes puree 2 cups
• Sugar a pinch
• Tomato ketchup 1 tbsp
• Oregano 1 tsp
• Red chilli flakes 1 tbsp
• Salt to taste
• A pinch of black pepper
Methods:
• Set a sauce pan on low heat, add oil, garlic and onions, cook until onions are translucent.
• Add Kashmiri red chilli powder and cook briefly on low flame for 10-15 seconds.
• Now, add the tomato purée and the remaining ingredients, stir well and cook on medium high heat, cover and cook for 10-15 minutes.
• Homemade red sauce is ready, keep it aside to be used later In the lasagna.
For white sauce
Ingredients:
• Butter 30 gm
• Refined flour 30 gm
• Milk 400 ml
• Salt to taste
• A pinch of black pepper powder
• Oregano ½ tsp
• Nutmeg powder a pinch
• Processed Cheese 50 gm
Methods:
• Set a pan on medium low heat, add butter and let it melt, add the flour and cook the flour for 2-3 minutes, remember not to burn the flour or changing the colour to brown, keep it light brown.
• Further add, milk in 3 batches and make sure to whisk well while adding milk to make a lump free sauce.
• Further add salt to taste, a pinch of black pepper powder, oregano and nutmeg powder, stir well.
• Now add processed cheese and stir well until the cheese melts. The white sauce is ready.
For stir fried veggies
Ingredients:
• Oil 1 tsp
• Garlic chopped 2 tbsp
• Ginger 1 tbsp (chopped)
• Green chillies 2-3 nos. (chopped)
• Veggies:
• Carrot 1/3rd cup
• Mushroom 1/3rd cup
• Yellow Zucchini 1/3rd cup
• Green Zucchini 1/3rd cup
• Sweet Corn kernels 1/3rd cup
• Yellow bell pepper 1/3rd cup
• Red bell pepper 1/3rd cup
• Green bell pepper 1/3rd cup
• Broccoli 1/3rd cup (blanched)
• Salt & black pepper to taste
• Sugar a pinch
• Oregano 1 tsp
• Red Chilli flakes 1 tsp
Methods:
• Set a wok on medium high heat, add olive oil, garlic, ginger and green chillies, cook for 1-2 minutes.
• Further, add carrots and mushroom and cook for 1-2 minutes on high heat.
• Further add the remaining veggies and cook them for 1-2 minutes on high heat.
• Add salt & black pepper powder to taste, oregano, chilli flakes, toss and cook for 1-2 minutes, stir-fried veggies are ready, keep aside to be used later.
To make lasagna sheets
Ingredients:
• Refined Flour 400 gm
• Salt ½ tsp
• Water 210-220 ml
For boiling
• Water
• Salt to taste
•. Oil 1 tbsp
Methods:
•In a bowl, add refined flour, salt to taste, mix well and add water gradually, combine the water and flour well.
• Transfer the dough over the kitchen platform, sprinkle some dry flour and knead the dough well by stretching it until the dough is smooth, cover it with a damp cloth and rest the dough for 15-30 minutes.
• After the rest, knead the dough once again and divide the dough in 2-3 equal dough balls, dust with dry flour and flatten it with hands, further roll the dough with the help of a rolling pin, in a very thin sheet, make sure to dust dry flour every time you roll to avoid the dough from sticking or overlapping.
• Remember the dough is stiff in texture so it will require efforts to roll a thin sheet, if you have a pasta rolling machine you can use that too. To check whether your sheet is thin enough, put your hands beneath the sheet, if hands are visible your good to cut them.
• As you roll it in thin sheet, trim the edges and further cut them in rectangular sheets
• You can alter the size of the sheets as per your baking dish size.
• Set water for boiling, add salt to taste and oil, boil the lasagna sheets for 5-6 minutes. Strain the lasagna sheets and they are ready to use for baking lasagna.
For assembly
Ingredients:
• Lasagna sheets
• White sauce
• Red sauce
• Stir fried veggies
• Cheese
Methods:
• Spread little red sauce in a microwave safe bowl, add a lasagna sheet, further spread red sauce pasta and stir-fried veggies, spread a layer of white sauce and grate some cheese, layer it with lasagna sheets, repeat the layering process until there are seven layers formed. Or until it reaches your rim your baking dish.
• Do the final layering, by adding good amount of mozzarella or processed cheese.
• Preheat the oven and bake in convection + grill mode at 200 for 20 minutes or until the cheese browns.
• Lasagna is ready, cut in square and serve immediately with some garlic breads.
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Vegetable Lasagne | veg lasagne Indian style | by Tarla Dalal
Vegetable Lasagne, gourmet’s treat, and will surely boost your reputation as a culinary expert!
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Vegetable Lasagne
Preparation Time: 30 minutes.
Cooking Time: 36 minutes.
Serves 4.
Baking Temperature: 200°C (400°F).
Baking Time: 20 to 25 minutes.
For the tomato sauce
1½ cups fresh tomato pulp
1 tbsp olive oil
1 tsp finely chopped garlic (lehsun)
½ cup finely chopped onions
½ tsp dried oregano
1 tsp dry red chilli flakes
2 tbsp tomato ketchup
1 tsp chilli powder
Salt to taste
½ tsp sugar
For the lasagna sheets
4 lasagne sheets, readily available in the market
1 tsp oil
Salt to taste
For the roasted vegetables
½ cup diagonally cut coloured capsicum (red, yellow and green)
½ cup diagonally cut baby corn
¼ cup broccoli florets
½ cup diagonally cut zucchini
2 tsp olive oil
1 tsp finely chopped garlic (lehsun)
1 tsp dry red chilli flakes
Salt and freshly ground black pepper (kalimirch) to taste
For the creamy vegetables
1 cup milk
1 tbsp plain flour (maida)
½ cup chopped coloured capsicum (red, yellow and green)
¼ cup baby corn roundels
½ cup broccoli florets
1 tbsp butter
1 tsp garlic (lehsun) paste
Salt and freshly ground black pepper (kalimrch) to taste
Other ingredients
½ cup grated mozzarella cheese
½ cup grated processed cheese
1 tsp dried mixed herbs
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.
Serve immediately.
Easy Vegetable Lasagna with Alfredo Sauce
Made with jarred white sauce, healthy spinach, squash, carrots and zucchini, and a blend of Italian cheeses, spices and lasagna noodles. A delicious vegetarian dinner that's easy to make.
Get the recipe:
VEGETABLE LASAGNA!!!
Today I am teaching you guys how to make a simple VEGGIE LASAGNA w/ Fresh vegetables & homemade sauce . It’s a simple & fast moving recipe with cool tips which will make your dish a success!!!!
INGREDIENTS:-
20 Barilla Lasagna Sheets
30oz RIcotta Cheese
2lbs Mozzarella Cheese
SAUTEED VEGATABLES :-
1lbs Broccoli (chopped)
1lbs Baby Portobello Mushrooms
16oz Fresh Baby Spinach
1 TBL SPN Fresh Garlic (chopped)
Extra Virgin Olive Oil
1 TSP Salt
1 TSP Black Pepper
1 TSP Red Chili Flakes
SAUCE RECIPE:-
1 Med Onion (chopped)
2 TBL SPN Fresh Garlic (chopped)
2 TBL SPN Dried Basil
1 TBL SPN Oregano
1 TSP Salt
1 TSP Black Pepper
1 TSP Red Chili Flakes (optional)
1 TBL SPN Tomato Paste
1/2 Cup Olive Oil
30oz Crush Tomatoes
15oz water
IMPORTANT NOTE:-
Bake lasagna for 40 mins @ 425 covered with foil,
remove cover & bake uncovered for 15 to 20 mins . After its out of the oven let it cool off for 20 to 25 mins before serving so the cheese can set .
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 |
For more information on any Jamie Oliver products featured on the channel click here:
For more nutrition info, click here:
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