Recipes, Vegetarian

Vegetable Lasagne

This is my husband’s favourite dish and it had been 4 months that we had not eaten it during the lockdown. So, when I got a packet of lasagne sheets online, I managed to make it without the use of ricotta cheese and it was super delicious.

Ingredients

  • For the Lasagne
  • 20 Lasagne Sheets
  • (No pre-cooking required if the sheets are used)
  • For the Ragout Sauce
  • 5-6 Ripe Tomatoes (pureed)
  • 1 Onion Finely (chopped)
  • 5-6 Garlic Pods (finely chopped)
  • 3 Tsp Tomato Ketchup or Pasta Pizza Sauce
  • 1 Cup White Wine (optional)
  • Salt and Pepper to Taste 
  • 1 Tsp Oil
  • 2 Tsp Mixed Herbs
  • 1 To 2 Tsp Sugar
  • 1 Cup Water 
  • For the Bechamel Sauce
  • 2 Tsp Maida 
  • 1 Tsp Butter 
  • 1 Tsp Oil
  • 2 Tsp Cheddar Cheese (grated)
  • 1 Cup Milk
  • 2 Tsp Nutmeg Powder 
  • For the Lasagne Stuffing
  • 1 Big Bunch Palak (blanched and chopped)
  • 1 Cup Full Fat Paneer (crumbled)
  • 2 Tsp Cheddar Cheese Powder or Cheese 
  • Salt and Pepper to Taste 
  • 1 Cup Mix Vegetables – Red, Yellow Capsicum and Carrots (finely chopped) 
  • Herbs and Salt to Taste 
  • 1 Tsp Butter 
  • 1 Cup Grated Cheddar or Processed Cheese

Preparation

Prep: 20 minutes
Cooking: 40 minutes

  1. For the ragout sauce – heat oil, add garlic, onions and tomato puree, ketchup or pizza pasta sauce and fry for 5 minutes. Then add water and seasoning and let it cook for 10 minutes. Lastly, add wine (optional) add sugar and simmer till it reduces.
  2. For the bechamel sauce – Heat oil, add butter and maida and fry. Now add milk little by little and keep stirring till its thick. Season with salt, pepper, nutmeg and cheese.
  3. For the layering – mix blanched, chopped palak, cheese, salt, pepper and crumbled paneer.
  4. Sauté veggies with herbs and set aside.
  5. Next, in a baking pan, add some ragout sauce, place lasagne sheets (this is no pre-cooking required sheets but if you are using any other sheet, please follow packet instructions).
  6. Add palak layer and cover with lasagne pour bechamel sauce, place another layer of lasagne sheet and pour ragout sauce and vegetables. Now again layer the lasagne and ragout sauce. Cover with cheese and bake at 180 in preheated oven for 30 to 40 minutes. 

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Supriya Parelkar

Born in a Mangalorean family and married into a Maharashtrian family, I have tasted and enjoyed truly varied flavours and delicacies. Lucky to be in a household that loves food, we look forward to all our meals - whether it's local Indian food or international cuisines. At home, our staple diet is a mix of Maharashtrian and South Indian dishes but there are always special days with Italian, Thai, Asian and Continental food on our dining table. Our meals do not end with just the main course, so there is always room for something sweet. I have been cooking since my teens and love to experiment with fusion foods. Cooking truly brightens up my day!