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Vegetable Lasagna

Before you jump to Vegetable Lasagna recipe, you may want to read this short interesting healthy tips about Help Your To Be Healthy And Strong with Food.

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We hope you got benefit from reading it, now let’s go back to vegetable lasagna recipe. To cook vegetable lasagna you only need 40 ingredients and 25 steps. Here is how you achieve it.

The ingredients needed to prepare Vegetable Lasagna:
  1. Prepare For The Tomato Sauce
  2. Take fresh tomato pulp
  3. Prepare olive oil
  4. Prepare finely chopped garlic (lehsun)
  5. Get finely chopped onions
  6. Use dried oregano
  7. Get dry red chilli flakes (paprika)
  8. You need tomato ketchup
  9. Use chilli powder
  10. Take salt
  11. Prepare sugar
  12. Take For The Lasagna
  13. Get lasagne sheets, readily available in the market
  14. Provide oil
  15. Provide salt
  16. You need For The Roasted Vegetables
  17. Prepare diagonally cut capsicum (red, yellow and green)
  18. You need diagonally cut baby corn
  19. Provide broccoli florets
  20. Take diagonally cut zucchini
  21. Prepare olive oil
  22. Take finely chopped garlic (lehsun)
  23. Get dry red chilli flakes (paprika)
  24. You need salt and freshly ground black pepper (kalimirch)
  25. Prepare For The Creamy Vegetables
  26. Take milk
  27. Prepare plain flour (maida)
  28. Take chopped capsicum (red, yellow and green)
  29. Prepare baby corn roundels
  30. Take carrot
  31. You need french beans
  32. Get corn Karla
  33. Get broccoli florets
  34. Take butter
  35. Prepare garlic (lehsun) paste
  36. Use salt and freshly ground black pepper (kalimirch)
  37. Get grated mozzarella cheese
  38. Get Other Ingredients
  39. Provide grated processed cheese
  40. Use dried mixed herbs
Instructions to make Vegetable Lasagna:
  1. For the tomato sauce - Heat the olive oil in a large 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.
  5. For lasagna sheets - Combine enough water, oil and salt in a large pan, mix well and allow the water to boil.
  6. 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.
  7. Drain and remove it on a plate. Keep aside.
  8. Repeat same for cook the remaining 2 lasagne sheets. (no need to boil water again for the remaining you can use the same boiled water witch you boil earlier)
  9. For the roasted vegetables - 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.
  10. Add the coloured capsicum, baby corn, broccoli, zucchini and salt and sauté on a medium flame for 3 to 4 minutes, toss occasionally. Keep aside.
  11. For creamy vegetables - Combine the milk and plain flour in a deep bowl and whisk well till no lumps remain. Keep aside.
  12. Heat the butter in a non-stick pan, add the garlic paste and sauté on a medium flame for a few seconds.
  13. Add the bell peppers and sauté on a medium flame for 1 minute.
  14. Add the baby corn, broccoli, carrot, corn and salt and sauté on a medium flame for 2 more minute
  15. Add the milk-plain flour mixture, mix well and cook on a medium flame for 2 to 3 minutes, stir continuously.
  16. Add little salt and pepper powder, mix well and cook on low flame for 1 minute, stir continuously. Off the flam and keep aside.
  17. How to proceed - Spread ¼ cup of prepared tomato sauce evenly in a baking dish.
  18. Place 2 cooked lasagne sheets evenly over it and press it lightly.
  19. Spread a portion of the creamy vegetables and 5 tbsp of the prepared tomato sauce evenly over it.
  20. Top it with the roasted vegetables and spread it evenly.
  21. Sprinkle ¼ mozzarella cheese and ¼ cup of processed cheese evenly over it.
  22. Place the remaining 2 cooked lasagna sheets and spread the remaining portion of the creamy vegetables evenly over it.
  23. Spread the remaining 5 tbsp of tomato sauce and again sprinkle ¼ mozzarella cheese and ¼ cup of processed cheese evenly over it.
  24. 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.
  25. Serve immediately.

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