Veg Lasagna By Abisheknarayan Sunderraman

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Veg Lasagna

The Vegetable Lasagne is made using Bread as the base and sheets. Its made in the Pan and Oven is not used.
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Serves

4 - 5

Cooking Time

30 - 45 mins

Meal Type

MAIN COURSE

Rate This Recipe10

INGREDIENTS

  • To make white sauce:
  • - 3 Tbsp Butter
  • - 3 Tbsp All purpose flour
  • - 1 Cup Milk
  • - 1/2 Tsp Oregano
  • - Salt to taste
  • To make red sauce:
  • - 1/2 Cup water
  • - 2 Medium sized tomatoes
  • - 2-3 Tbsp cooking oil
  • - 2 Tbsp finely chopped garlic
  • - 1 Medium size finely chopped onion
  • - 1 Tsp Red chilli powder
  • - 1 Tsp Oregano
  • - 1/2 Chilli flakes
  • - Salt to taste
  • - 2-3 Tbsp water
  • - 1/2 Tsp Sugar
  • To saute vegetables:
  • - 2 Tsp Oil
  • - 2 Tbsp Finely chopped garlic
  • - 3/4 Cup Boiled sweetcorn
  • - 2 Small Capsicum
  • - 1 Cup Button mushrooms
  • - 1 Small size Tomatoes
  • - 3/4 Tsp Oregano
  • - 1 Tsp Chilli flakes
  • - Salt to taste
  • To make Lasagna:
  • - 8-10 White bread slices
  • - 1/2 Cup cooking salt
  • - 4 Cubes of processed cheese
  • - 100 gm Mozzarella cheese

PREPARATION

  1. 1

    First boil some tomatoes for making red sauce. In a pan heat 1/2 cup water and to that add 2 medium size tomatoes. Cover and cook this for 10 to 12 minutes on a medium flame. You will notice that the tomatoes will become soft. Once the tomatoes are boiled nicely, you can remove the skin. You can even make a sauce without removing the skin. Switch off the flame and let the tomatoes cool. Once the tomatoes are cold, grind them into a smooth puree. Please remember not to grind them hot otherwise the mixer grinder jar might burst open. Meanwhile keep 3 table spoon of butter in a pan and heat it on low fire so as to melt it. Put pan on low fire and add 3 table spoon of all-purpose flour or Maida to this heated butter and mix it well. We need to keep whisking so that there are no lumps and for 2 to 3 minutes between low to medium flame we need to roast it till the raw smell of the all-purpose flour or Maida is completely gone. Now add 1 cup of milk in small portions and whisk continuously so that no lumps are formed in it. Please ensure that the flame is kept to low. Add 1/2 cup oregano and salt as per the taste. Give it a good mix and it will give us white sauce. Keep the white sauce aside. Let’s prepare the red sauce. Heat 2 to 3 tablespoon cooking oil in a pan, then add 2 tablespoon finely chopped garlic. Saute the garlic for 30 seconds to 1 minute and the raw smell of the garlic will be gone. Once the garlic turns slightly golden, add 1 medium sized finely chopped onion and again sauté till the onion becomes slightly golden in color. now add the boiled tomato puree which we had prepared. Add 1 tablespoon red chili powder and you can increase or decrease as per the taste. Add 1 tablespoon oregano, ½ tablespoon chili flakes Give everything a good mix. Please make sure the flame is kept between low to medium. After 2–3 minutes add some salt, a little water, 1/2 teaspoon sugar and cover it. Cook for 5 minutes on low flame and you can see the oil has separated from the sides. Now our red sauce is ready.
  2. 2

    In a pan heat 2 tablespoon of oil and add 2 tablespoon finely chopped garlic and sauté for few seconds until the raw smell is gone. It takes approximately 30 seconds to 1 minute for the raw smell of garlic to be gone. Add 3/4 cup boiled sweet corn, 2 small sized chopped capsicum, one cup button mushroom and cook on medium flame. Add one small size tomato, 3/4 teaspoon oregano, 1 teaspoon chili flakes and some salt as per the taste. You need to saute these veggies at medium flame. You can also keep the flame high. Cook continuously between medium to high temperatures until the mushrooms leave water and the veggies are cooked. The veggies should be little crunchy. Now switch off the flame.
  3. 3

    Take 8 to 10 white bread slices depending on the size of your pan. Remove the sides and roll each slice with a rolling pin. Make sure that the bread is nice and fresh so that you find it easier to roll. The bread slices will turn into thin slice each. Now prepare the oven set up. Take a ceramic baking dish and spread ½ cup cooking salt at the bottom. Cover and preheat the cooker. bake in normal convection or OTG at 180 degree Celsius. Preheat at medium flame for 10 minutes. If you do not have a ceramic baking dish you can use the class one or normal cake mold or any dish that can be used in oven or cut height. Now spread the red sauce first at the bottom and a little bit of the white sauce so you can do the layering as per your wish. You can even spread only white sauce or only red sauce according to your taste. Now add the layer of bread slice and on top of that again add the red sauce layer as well as some white sauce. Keep adding the layers of bread and sauces. Now spread the delicious veggies and spread them evenly. Now add cheese to the layer. You can add both processed cheese and mozzarella. Add four cubes of process cheese and 100 gram mozzarella. Add little more white sauce, one layer of cheese and then again a layer of bread followed by red sauce, some white sauce and the remaining cheese. Keep doing this until it is completed. Put some veggies and some red sauce on the top so that you know it looks nice and colorful. Now bake this in the preheated OTG or convection. Bake this for 10 to 15 minutes in medium to high flame. If you feel it should be baked a little longer you can do that. Make sure the temperature is kept to 180 degree Celsius for the ovens and medium flame for cut high or pressure cooker.
  4. 4

    In case you are using a cut high or pressure cooker, open it in between and smudge a little bit to cover it again and bake again. You can see the cheese will be bubbling on the sides. Once lasagna is done switch off the heat and take out the pan from the heat. The cheese will have melted nicely. You can add some chili flakes on top of it.
  5. 5

    Cut the lasagna into four pieces and enjoy the delicious lasagna.
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