Vegetable lasagne. This this the best vegetable lasagna recipe, ever with tender vegetables, a light tomato sauce, and lots of cheese. Jump to the Vegetable Lasagna Recipe or watch our video to see how we make it. This hearty, vegetable lasagna is the only lasagna my husband will eat.
It's a simple & fast moving recipe with cool tips.
Make this delicious vegetarian lasagne with aubergines, red peppers and mozzarella.
This recipe has been triple-tested and nutritionally analysed.
You can cook Vegetable lasagne using 16 ingredients and 10 steps. Here is how you cook it.
Ingredients of Vegetable lasagne
- You need 3-4 of pasta sheets.
- Prepare 2-3 tbsp of butter.
- Prepare 1 kg of tomato.
- Prepare as required of Salt.
- Prepare 1/2 tbsp of basil dry.
- Prepare 1/4 tsp of black pepper powder.
- Prepare 3 tbsp of tomato ketchup.
- Prepare 1 tbsp of peri-peri sauce (garlic chilli sauce).
- You need 1 cup of chopped veggies- capsicum, baby corn, broccoli, carrots.
- It's 2 of medium onion chopped.
- It's 1/3 cup of sweet corn cooked.
- It's 5-7 of black olives chopped.
- Prepare 5-7 of jalapeno peppers chopped.
- Prepare 4-5 of cheese cubes grated.
- Prepare 1/2 cup of mozzarella cheese grated.
- Prepare 2-3 tbsp of cheese spread.
Looking for an easy and healthy vegetarian lasagna recipe? Check out some favorite vegetarian and vegan lasagnas. I made vegetable lasagna in high school once. I can't remember the exact measurements, but instead of something like four tablespoons of parsley, I did something like four cups of.
Vegetable lasagne instructions
- Heat water till start to boil. Add into a big bowl or skillet. And put paste sheets into it for 10-15 mins. Or till soft. Then take out of it and keep on clean cloth..
- Chopped tomatoes. Heat 1tbsp butter into sauce pan and add chopped tomatoes into it, and add salt as require, stir in between and cook till tomatoes cooks completely. Then cook on slow heat till oily part release. Then add ketchup, garlic chilli sauce, and basil. Mix well and cook for a min. Let it cool down. Then little bit churn with hand blender. And keep aside..
- Heat access butter and add half part of onion. And all chopped veggies. Add some salt and mix well. Cover with lid and cook for 2-3min. Add black pepper powder and mix well. Turn off the heat. When you assembe that time add chopped olives and jalapeno, and remaining onions and mix..
- Mix both cheese and cheese spread. Keep aside..
- Now take microwave safe bowl, (I used 6" square bowl) and apply butter all over..
- Now, 1st put half pasta sheet, and add spoonful of tomato puree and spread. Then add some vegetables evenly. Again tomato puree, And spread cheese mix..
- Again repeat the same with pasta sheets (adjust with half sheet and 1/4th sheet.) Tomato puree, vegetables, then cheese mix, some extra, then.., AGAIN tomato puree.. little more, here add tomato puree as some saucy layer. (As per ur choice).
- Lat layer with pasta sheet, (this will go 3rd remaining, 3/4th part. If need then adjust with 4th.) Then tomato puree, then vegetables, again puree, pasta sheet (if u like to set,) spread tomato puree and last with lots of cheese...
- Now garnish with olives or jalapeno. Now bake into preheated oven at 160° C for 15min..
- Then cut with sharp knife and serve hot with fruit juice or soft drink..
The star of the show is this roasted vegetable lasagna — always a hit! Here's what Ina says about To solve the problem, I roasted the vegetables first and didn't precook the noodles, and the result is a. It really is, The Ultimate Vegetable Lasagna. Vegetable Vegan Lasagna is filled with tons of simple veggies and the best ever cashew ricotta cheese for a hearty and filling meal everyone will love! This vegetarian lasagne recipe is packed full of vegetables and the perfect comfort food for your family.