February 11, 2016

Vegetarian Lasagna

Lasagna is a wide, flat-shaped pasta dish made with several layers of lasagna sheets alternated with sauces and other ingredients. This vegetarian lasagna is a super delicious recipe made with two different sauces layered with wholesome sautéed vegetables. You can add or replace vegetables of your choices. 

Making lasagna looks like lengthy but it is super easy and the best part is that once you are done with the layering part freeze it and bake it when required. Or just prepare sauces in advance.  To make this cheesy and mouth melting dish I will be adding Bechamel Sauce/White Sauce Recipe  and Red Pasta Sauce Recipe layered with sautéed vegetables. See recipe notes to follow recipe for these sauces. Cheese is very important ingredient for this recipe. I am using here half of Mozzarella and half of cheddar. Process cheese like Amul works fine too.

So let’s quickly run through the ingredients, follow the step, little of bit pre planning, and here comes the best recipe for your upcoming dinner or lunch. Serve it as a main dish or side dish along with garlic bread. No matter how you serve it, trust me it is going to be big hit.
Make it, Bake it and Enjoy!!!

Cuisine: Italian | Recipe Category: Lunch & Dinner,
Prep Time: 20 Minutes | Cook Time: 30 Minutes | Serving: 8


For the Sautéed vegetables


Olive oil

2 Tbsp.


Onion, chopped

1 large


Garlic, minced or pressed

1/ ½ Tbsp.


Carrot, chopped

1 cup


Red/Yellow bell pepper, chopped

1 small


Green pepper, chopped

1 small


Yellow/green zucchini, chopped

1 medium


Corn Kernels, boiled

½ cup


Broccoli florets, blanched & chopped

1 cup


Spinach, chopped

2 cups


Italian herbs



Chili flakes

1-2 Tsp



To taste


Black olives, sliced

5-6 pc


Fresh Basil 

Few leaves

For the Layering

Lasagna sheets
9 sheets
3 cups
3 cups
Sautéed veggies
From table 1st
Cheese (I used half mozzarella & half cheddar)
1 cup (Adjust as per your taste)
Olive oil
To spray
Black olives,  sliced
To garnish

Step by Step Instructions: 

For the Sautéed Vegetables

  1. Chop all the vegetable given in the list.
  2. Blanch broccoli florets and corn kernels.
  3. Heat oil in a pan; add in pressed garlic and onions and sauté until translucent. 
  4. Next add in chopped carrots and sauté for 3-4 minutes.
  5. Then add in the rest of the veggies, bell peppers, zucchini, give everything a nice mix and sauté them for 3-4 minutes.
  6. When veggies are cooked nice and tender, add broccoli florets and corn kernels. Cook for 2 minutes.
  7.  Lastly add in spinach, Italian herbs, chili flakes, and salt. Mix everything and let it cook until all the moisture dries out.

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.


  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.
  6.  Top of with sliced black olives and fresh basil leaves. Sprinkle some herbs and chili flakes.


  1. Once done with the layering, cover the baking 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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