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How To Cook Homemade Vegetable Lasagne
Soft fresh greens, a mild tomato sauce and plenty of cheese make this vegetable lasagna recipe certainly one of our favourites. The recipe is adaptable — you could choose to feature your preferred veggies.
In this Homemade Vegetable Lasagne, we tried to keep the things easy things easy with onion, zucchini, yellow squash, tomatoes and a jar of roasted red peppers. As much as we adore meat/chicken lasagna, but we thoroughly enjoyed a slice of this veggie version, we honestly didn’t miss the meat.
We adore this recipe of Homemade Vegetable Lasagne, an awful lot as much as our wholesome spinach lasagna.
This veggie lasagna doesn’t require an excessive amount of time, either. While the water boils and you make the lasagna sheets, you can get through making a maximum of vegetable sauce.
All you have to do is complete making the sauce, bring together and bake for 30 minutes or so. Bonus — We actually discovered this vegetable lasagna tastes even better the next day – that makes it a plus point/extra score for make-beforehand meals. Serve it hot with Minestrone Soup
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How To Cook Homemade Vegetable Lasagne
n this Homemade Vegetable Lasagne, we tried to keep the things easy things easy with onion, zucchini, yellow squash, tomatoes and a jar of roasted red peppers.
- 125 ml Oil
- 100 gm Onion chopped
- 2 cloves Garlic chopped
- 200 gm Mushroom
- Salt to taste
- Pepper to taste
- 2 nos Zucchini/ pumpkin
- 3 gm Oregano
- 200 gm Tomatoes
- 50 gm Tomato’s puree
- 300 gm Broccoli/cauliflower
- 100 gm Carrots
- 250 ml Béchamel
- 50 gm Cheese (parmesan)
For Pasta Dough
- 400 gm Flour
- 4 nos Egg
- Salt to taste
- Olive oil as required
- Sieve flour adds salt, egg and makes dough by adding oil.
- Cook the lasagne sheets in boiling salted water until al dente, refresh and drain.
- Heat half the oil and sweat the onion and garlic.
- Add the mushroom and continue to cook without colour, season.
- Heat the remaining oil in a saucepan adds the zucchini/pumpkin and lightly fry, sprinkle with the oregano. Cook until crisp, add the tomato concasse’ and tomato puree’.
- Add the cauliflower florets and carrot. Make the cheese sauce with béchamel.
- Well grease a suitable oven proof dish with the sunflower oil and place a layer of lasagne sheet at the bottom, then add a layer of vegetable then layer of lasagne then cheese sauce then make the layers.
- Topped with cheese sauce and sprinkle with grated cheese and gratinate in the oven. Serve hot garnished with basil sprigs
How To Make Lasagne Sheets
Start with 450g egg pasta though.
Divide into three equal portions.
Flatten the first piece.
Roll 5-6 times.
Turn 45 degrees and roll 5-6 times.
Keep rolling and turning till 1mm thick (you’ll know when to stop rolling when you can see your fingers through it).
Trim the edges.
Cut out rectangular sheets according to the shape and size of your baking dish.
Transfer to a floured cloth and air dry for 30 minutes.
If thin enough, you won’t need to blanch before baking.
Use it in your favourite lasagna recipe.
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Recipe Notes
What Is Blanching
- Keep the vegetable in the boiling water for 30 secs to one minute and then immediately transfer the vegetable to chilled water.
- It helps to retain the colour, taste and nutrients which otherwise may get lost while cooking
- You can blanch anything you want… eg spinach, beans broccoli, pasta, noodles, tomatoes, carrots etc.
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You might like to Try out the other Italian Dishes as well
Spaghetti Aglio, Olio e Peperoncino (Garlic, Olive Oil and Chilli Spaghetti)
Chicken Piccata with Herb Roasted Potatoes or Lemon Rice Pilaf
Related Post: 5 Common Health Issues Every Woman Should Know
Quick Overview
Recipe Name: How To Cook Homemade Vegetable Lasagne
Author: Ranjeeta Nath Ghai
Description: Soft fresh greens, a mild tomato sauce and plenty of cheese make this vegetable lasagna recipe certainly one of our favourites. The recipe is adaptable — you could choose to feature your preferred veggies.In this Homemade Vegetable Lasagne, we tried to keep the things easy things easy with onion,
Preperation time: 30M
Cook Time: 45M
Total Time: IH15M
Type: entree
Recipe Yield: 4 portions
Recipe Ingredients: 125 ml Oil, 100 gm Onion chopped, 2 cloves Garlic chopped, 200 gm Mushroom, Salt to taste, Pepper to taste, 2 nos Zucchini/ pumpkin, 3 gm Oregano, 200 gm Tomatoes, 50 gm Tomato’s puree, 300 gm Broccoli/cauliflower, 100 gm Carrots, 250 ml Béchamel, 50 gm Cheese parmesan, For Pasta Dough, 400 gm Flour, 4 nos Egg, Salt to taste, Olive oil as required
Recipe Instructions: Sieve flour adds salt, egg and makes dough by adding oil. Cook the lasagne sheets in boiling salted water until al dente, refresh and drain. Heat half the oil and sweat the onion and garlic. Add the mushroom and continue to cook without colour, season. Heat the remaining oil in a saucepan adds the zucchini/pumpkin and lightly fry, sprinkle with the oregano. Cook until crisp, add the tomato concasse’ and tomato puree’. Add the cauliflower florets and carrot. Make the cheese sauce with béchamel. Well grease a suitable oven proof dish with the sunflower oil and place a layer of lasagne sheet at the bottom, then add a layer of vegetable then layer of lasagne then cheese sauce then make the layers. Topped with cheese sauce and sprinkle with grated cheese and gratinate in the oven. Serve hot garnished with basil sprigs How To Make Lasagne Sheets Start with 450g egg pasta though. Divide into three equal portions. Flatten the first piece. Roll 5-6 times. Turn 45 degrees and roll 5-6 times. Keep rolling and turning till 1mm thick (you'll know when to stop rolling when you can see your fingers through it). Trim the edges. Cut out rectangular sheets according to the shape and size of your baking dish. Transfer to a floured cloth and air dry for 30 minutes. If thin enough, you won't need to blanch before baking. Use it in your favourite lasagna recipe.
Calories: 139
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Summary
In this Homemade Vegetable Lasagne, we tried to keep the things easy things easy with onion, zucchini, yellow squash, tomatoes and a jar of roasted red peppers.
