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Lasagna

Aug-12-2017
Rita Arora
40 minutes
Prep Time
60 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

ABOUT Lasagna RECIPE

Tender vegetables, a light tomato sauce and white sauce with lots of cheese make this vegetable lasagna recipe one of our favorites.

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • Italian
  • Baking
  • Appetizers
  • Healthy

Ingredients Serving: 5

  1. FOR PASTA SHEETS:
  2. 1 cup plain flour
  3. 1 tsp oil
  4. Pinch of baking powder
  5. Salt to taste or 1 tsp
  6. FOR RED SAUCE:
  7. 6-7 large tomatoes, blanch and chop)
  8. chopped garlic : 1 tbsp
  9. Dried talian herbs : 2 tsps
  10. Chili flakes : 1 tsp
  11. Salt : 1 tsp (as per the taste)
  12. Sugar : 1 tsp
  13. Black pepper : 1/2 tsp
  14. Olive oil : 1 tbsp
  15. For white sauce:
  16. Butter : 1 tbsp
  17. All purpose flour : 1 tbsp
  18. Full fat Milk : 1 cup
  19. Olive oil : 1 tsp
  20. Salt : 1 tsp (as per the taste)
  21. Black or white pepper : 1 tsp
  22. Cheese : 3/4 cup (I used cheddar, you can use any)
  23. Italian herbs : 1 tsp (totally optional)
  24. ROASTING THE VEGETABLES:
  25. Mushrooms : 1 cup
  26. Spinach : 1 cups
  27. Bell peppers : 1 cup
  28. Onions : 3/4 cup
  29. Sweet corn : 1/2 cup
  30. chopped garlic : 1 tbsp
  31. Chili flakes : 1 tsp (adjust as per the taste)
  32. Dried basil : 1 tsp (You can use fresh even)
  33. Salt : as per the taste
  34. Oil - 1 tbsp
  35. LAYERING:
  36. Both the prepared sauces
  37. Roasted Veggies
  38. Lasagna sheets
  39. Cheese: 250 gms of cheddar cheese and 150 gms of mozzarella (Adjust the quantity)

Instructions

  1. Add all the ingredients in a bowl, knead into a normal dough with the water as required. Let it rest for 15 minutes.
  2. Roll out the dough into thin chapati, cut it according to the baking dish.
  3. Roast these sheets on non stick pan for 20 seconds from both the sides without any oil
  4. In a wide pan boil the water. Add these sheets and boil for 30 seconds from both sides.
  5. Take out these sheets and spread on dry napkin and spread it properly. Be careful as it's very hot.
  6. FOR RED SAUCE:
  7. Heat oil in a pan, add chopped garlic and saute. Once done add tomatoes and all the other spices and herbs including sugar. Simmer it for 10-15 minutes or unless it becomes a little thick
  8. FOR WHITE SAUCE:
  9. Heat oil and butter in a pan, add flour and roast it unless you get a nice aroma and a little golden colour. Slowly add in the milk and continuously whisk it, so that no lumps are formed. Once nicely mixed, boil it. As soon as it starts thickening up add in the cheese, pepper, salt and herbs. If you get lumps in your sauce, no need to worry just pass it through a sieve and it will be fine. Cook it unless you get a desired consistency. 
  10. Make sure you don't thick it up a lot, as it has a tendency to get more thicken up once cooled.
  11. ROASTING THE VEGETABLES:
  12. Heat oil in a pan, add in garlic and saute. Once done, add in the onions and saute until translucent. Then add in the rest of the veggies - broccoli, mushrooms, spinach and bell peppers.
  13. Also add in the chili flakes, basil and salt. Mix everything and let it cook unless all the moisture dries out.
  14. LAYERING:
  15. For layering, take a pan and grease with some oil
  16. Pour in a little red sauce and spread, then layer the pasta sheets tightly.
  17. Spread some roasted veggies and spread. Then pour in some white sauce and again spread. Finally spread in some cheese. Repeat the layering process thrice.
  18. BAKING:
  19. Once done with the layering, cover the pan with an aluminum foil and bake it in a preheated oven at 180°C for first 20 minutes, then take out the aluminum foil and again bake for 15 minutes. If you want your cheese to be a little brown just broil it for 1 minute at 230°C (Pleas don't move away during broiling)
  20. Once done, let it cool for 15 minutes and then cut a slice and Enjoy!

Reviews (1)  

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Ashima Singh
Aug-16-2017
Ashima Singh   Aug-16-2017

Amazing!

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