Recipe: Appetizing Vegetable Lasagna

Vegetable Lasagna. Discover Our New Stouffer's® Frozen Meatless Lasagna With Sweet Earth® Awesome Grounds. Our Delicious Stouffer's® Frozen Meatless Lasagna Made With Plant Based Meat. Rinse with cold water, and drain.

For the perfect make-ahead meal, prepare two vegetable lasagnas; bake one now, and fre Spinach is the star of this vegetable lasagna recipe. Top with remaining ricotta mixture, noodles and vegetable mixture. Sprinkle with cheeses and Italian seasoning. You can have Vegetable Lasagna using 40 ingredients and 25 steps. Here is how you cook that.

Ingredients of Vegetable Lasagna

1. You need of For The Tomato Sauce.
2. It's 1 1/2 cups of fresh tomato pulp.
3. Prepare 1 tbsp of olive oil.
4. You need 1 tsp of finely chopped garlic (lehsun).
5. You need 1/2 cup of finely chopped onions.
6. You need 1/2 tsp of dried oregano.
7. You need 1 tsp of dry red chilli flakes (paprika).
8. Prepare 2 tbsp of tomato ketchup.
9. It's 1 tsp of chilli powder.
10. You need to taste of salt.
11. Prepare 1/2 tsp of sugar.
12. It's Sheets of For The Lasagna.
13. It's 4 of lasagne sheets, readily available in the market.
14. You need 1 tsp of oil.
15. You need to taste of salt.
16. You need of For The Roasted Vegetables.
17. You need 1/2 cup of diagonally cut capsicum (red, yellow and green).
18. Prepare 1/2 cup of diagonally cut baby corn.
19. You need 1/4 cup of broccoli florets.
20. It's 1/2 cup of diagonally cut zucchini.
21. You need 2 tsp of olive oil.
22. Prepare 1 tsp of finely chopped garlic (lehsun).
23. Prepare 1 tsp of dry red chilli flakes (paprika).
24. Prepare to taste of salt and freshly ground black pepper (kalimirch).
25. It's of For The Creamy Vegetables.
26. It's 1 cup of milk.
27. Prepare 1 tbsp of plain flour (maida).
28. It's 1/2 cup of chopped capsicum (red, yellow and green).
29. It's 1/4 cup of baby corn roundels.
30. You need 1/4 cup of carrot.
31. You need 1/4 cup of french beans.
32. You need 1/4 cup of corn Karla.
33. Prepare 1/2 cup of broccoli florets.
34. Prepare 1 tbsp of butter.
35. You need 1 tsp of garlic (lehsun) paste.
36. It's to taste of salt and freshly ground black pepper (kalimirch).
37. Prepare 1/2 cup of grated mozzarella cheese.
38. It's of Other Ingredients.
39. Prepare 1/2 cup of grated processed cheese.
40. It's 1 tsp of dried mixed herbs.

To assemble, spread a little of the vegetable/tomato sauce in a lasagna pan. Layer four cooked noodles in the pan, slightly overlapping them if necessary. Top the ricotta mixture with mozzarella slices. Spread one-third of the ricotta mixture.

Vegetable Lasagna step by step

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..

This vegetarian lasagna is cheesy (of course), and loaded with vegetables, spinach and a simple tomato sauce. If you have any meatless-meal skeptics in your life, this lasagna will change their mind. This lasagna is based on my spinach artichoke lasagna on the blog and the roasted eggplant lasagna in my cookbook. Assemble the lasagna by layering the vegetable sauce, noodles, the ricotta mixture, and shredded cheese. Add Spinach and toss until wilted. remove skillet from heat.