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Vegetable Lasagna (Italian)

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Potato     Tomato
Bhel        Curd
  Sprouted    Spinach
 Sweet     Rice
  Salad  Vrat
Vegetable Lasagna (Italian)

Preparation Time: 20 minutes

Cooking Time: 60 minutes

Serves: 6


10 lasagna sheets

1 cup finely chopped onions

1 cup finely chopped spinach

1 cup finely chopped capsicum/bell pepper

1/2 cup finely chopped zucchini/cucumber

8-10 basil leaves

2 cups grated cheese

2 teaspoon all purpose flour

2 teaspoon butter

1 cup milk

1 teaspoon ground black pepper



For tomato sauce

2 cup chopped tomatoes


1 teaspoon ground black pepper

1 teaspoon red chilly powder

1/2 teaspoon oregano



For tomato sauce - Take tomatoes and blend it to make a puree. Take a pan and pour the puree into it. Add salt, pepper, red chilly powder, oregano and let it simmer till it thickens slightly. Keep it aside to cool.

Take another pan and heat butter. Add all purpose flour and saute it till it browns lightly. Add milk gradually and stir continuously to avoid lumps. Add onions, spinach, zucchini, capsicum, basil leaves, salt, pepper and let it simmer till it is done.

Preheat oven at 200 degree C. Take a baking dish/bowl and spread the tomato sauce evenly at the bottom of the bowl. Over that spread lasagna sheets to cover the bottom. Spread vegetables on the sheets followed by tomato sauce and top it up with cheese. Again layer it with lasagna sheets and follow the same way with two layers. Finally, top it up with tomato sauce and spread cheese. Cover the bowl with aluminium foil. Bake it for 45-50 minutes. Take out the foil and bake it for 10 more minutes.

Let it cool slightly for about 10 minutes. Cut into squares/rectangles and serve it immediately. 

Note: I used wheat lasagna sheets. If you are using all purpose flour lasagna sheets then you need to boil it in a pot of water and then use it. 

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