February 11, 2016

Vegetarian lasagna



























"Lasagna is wide, flat-shaped pasta dish made with several layers of lasagna sheets alternated with sauces and other ingredients. Vegetarian Lasagna is super delicious dish made with two different sauces layered with wholesome sautéed vegetables. Making lasagna looks like lengthy but it is super easy and the best part is that once you with the layering part freeze it and bake it when required. So let’s quickly run through the ingredients following the method."

Cuisine: Italian | Recipe Category: Lunch & Dinner,
Prep Time: 20 Minutes | Cook time: 30 Minutes | serving: 8
Ingredients
For the Sautéed vegetables
1.
Onion, chopped
1 large
2.
Red bell pepper, chopped
1 small
3.
Green pepper, chopped
1 small
4.
Zucchini, chopped
1 medium
5.
Mushrooms, chopped
1 cup
6.
Spinach, chopped
2 cups
7.
Broccoli florets, blanched & chopped
1 cup
8.
Garlic, minced or pressed
1/ ½ Tbsp.
9.
Olive oil
2 Tbsp.
10.
Dry oregano
1 Tsp.
11.
Dry Basil (You can use fresh too)
1 Tsp
12.
Chili flakes
1 Tsp
13.
Salt
To taste

For the Layering
1.
Lasagna sheets
9 sheets
2.
Red pasta sauce (See Recipe Notes for Recipe)
3 cups
3.
White sauce/Béchamel sauce (See Recipe Notes for Recipe)
3 cups
4.
Sautéed veggies
From table 1st
5.
Cheese (I used half mozzarella & half cheddar)
1 cup (Adjust as per your taste)
6.
Olive oil
To spray
7.
Black olives,  sliced
To garnish


Step By Step Instruction: [Hide Images]

For the Sauteed Vegetables
  1. Chop all the vegetable given in the list.
  2. Heat oil in a pan; add in pressed garlic and sauté for a while. Once done, add in the onions and sauté until translucent. 
  3. Then add in the rest of the veggies, bell peppers, zucchini, mushrooms, spinach and broccoli. Sauté till veggies are cooked but tender.
  4. Lastly add in the chili flakes, basil, oregano and salt. Mix everything and let it cook until all the moisture dries out.
  5.  
For Lasagna Sheets
  1. Cook lasagna sheets in a wide pot of boiling water or as per the package instruction until al dente. 
  2. Drain and keep aside.
Layering
  1. For layering, grease baking dish with some oil (I used porcelain 9"x 6" dish, you can use cake tin also)
  2. Pour in around 1 cup of red sauce and spread, and then layer the pasta sheets.
  3. Spread 1/3 of sautéed veggies and spread.
  4. Then pour 1 cup of white sauce and again spread. 
  5. Finally sprinkle in some cheese. Repeat the layering process thrice. Top of with sliced black olives.

Baking
  1. Once done with the layering, cover the bakingdr dish with an aluminum foil and bake it in a preheated oven at 180°C for 20 minutes, then take out aluminum foil and bake for more 15 minutes. 
  2. Broil it for 1 minute to get the cheese to be little brown .Once done, let it cool for 15 minutes and then cut a slice and Enjoy!





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