Easy Vegetable Lasagna Recipe - How to Make Fresh Vegetable Lasagna | वेज लज़ानिया |Easy Veg Lasagna
#Lasagna #LasagnaRecipe #VegLasagna #lasagnarecipe #vegetablelasagna #homerasoiflavours
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INGREDIENTS:
Lasagna sheets- 6
Oil - 3-4 tsp
Garlic - 1 tbsp(chopped)
Onion - 1
Carrot -1
Bell Pepper- 1 cup
Cauliflower- 1/2 cup
Cabbage - 1 cup
Spinach - 1 cup
Sweetcorn - 1/2 cup
Chiliflakes- 1 tsp
Oregano- 1 tsp
Black pepper- 1 tsp
Pasta sauce - 1 cup
Boiled Kidney beans- 1 cup
mozzarella Cheese
Water- 3-4 cups
Salt- as per taste
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Lasagna is definitely one of my top favorite food, if not my number one favorite. Since I was a kid, I always loved Lasagna. Even if this lasagna is meatless, it completely satisfies me as a traditional meat lasagna would.
To make this vegetarian Lasagna vegan, you can make the bechamel using plant-based milk and oil instead of butter and swap the cheese with your favorite vegan cheese.
I really hope you will try out this Vegetarian Lasagna recipe.
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Vegetable Lasagna Recipe
Vegetable Lasagna, one of our favorites. Delicate, creamy, cheesy, loaded with veggies. Double thumbs up from the kids and from me. ????????
You can prepare them the day before or freeze them in small portions. This is a very family friendly recipe or a great idea for a potluck party.
INGREDIENTS for the LASAGNA:
4 zucchini
4 carrots
1.5 litres bechamel sauce (see below)
1 leek
1 box lasagna pasta
1/2 cup breadcrumbs
1 cup grated parmesan cheese
10/12 slices provolone cheese
olive oil
sea salt
INGREDIENTS for the BECHAMEL SAUCE:
1 litre milk
100gr butter
100gr flour
1/2 tsp sea salt
1/2 tsp nutmeg
BAKE in a preheated oven to 400F for 50/60 min.
How to Make Vegetable Lasagna
This vegetable lasagna is rich, cheesy and loaded with vegetables (zucchini, carrots, mushrooms and spinach). This recipe is pretty simple and the only thing you need is some patience. Layers of tender vegetables, rich tomato sauce, lasagna noodles and delicious white sauce (béchamel). Whether you are a vegetarian or just want to diversify with your meals, you are going to love this vegetarian lasagna. Perfect meal for weekends, for holidays or even for meatless Monday.
Full written and printable recipe:
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RECIPE
For the béchamel sauce:
6 tablespoons (90g) Butter
2/3 cup (85g) Flour
3 cups (720ml) Milk, warm
2oz (60g) Parmesan cheese
1/4 teaspoon Salt
1/4 teaspoon Pepper
1/4 teaspoon Nutmeg
Fir the veggie mixture:
2-3 tablespoons Olive oil
1 Large onion, chopped
3 Garlic cloves, minced
1 large Carrot, diced
2 medium Zucchini, chopped
5oz (140g) Spinach
5oz (140g) Mushrooms, chopped
Salt to taste
Basil, 5-6 leaves
Black pepper to taste
1 teaspoon Oregano
360z (1000g) Tomato sauce (RECIPE FOR HOMEMADE TOMATO SAUCE:
More:
no-boil lasagna noodles
3oz (90g) Mozzarella
Parmesan
Directions:
1. Make the vegetable sauce: In a large pan or pot over medium heat, add olive oil and heat. Add chopped onion and sauté until golden, about 7-8 minutes. Add minced garlic and sauté for 1-2 minutes more. Add diced carrot, chopped zucchini and cook until the carrot are tender, abbot 6-7 minutes. Add mushrooms and cook for 5 minutes, add spinach and cook for 4-5 minutes.
2. Add tomato sauce, salt, pepper, oregano, and chopped basil leaves. Stir and cook for 5 minutes. Remove from heat and set aside.
3. Make the béchamel sauce: In a medium saucepan over low heat melt butter, when the butter is melted, add flour and whisk continuously, until smooth paste forms. Gradually add the warm milk while continually whisking to prevent lumps. Whisk until the sauce is smooth and thick. Remove from heat and add pinch salt, black pepper, nutmeg and parmesan. Whisk until smooth.
4. Preheat oven to 350F (180C).
5. Assembly: spread a thin layer of the vegetable mixture in the bottom of 13X9” (32X22cm) baking dish, layer pasta sheets, spread 1/3 of the vegetable mixture, then spread 1/3 of the béchamel sauce, on the top of the sauce sprinkle some mozzarella cheese. Repeat layering two more times (3 layers in total). Finish with béchamel sauce on top and sprinkle mozzarella and parmesan on top. Spray the bottom of an aluminum foil with cooking spray (to prevent from cheese to sticking) and cover the pan loosely.
6. Bake, covered for 40 minutes, remove the foil and bake another 15-20 minutes.
7. Let cool for 15-20 minutes before serving.
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Vegetarian Lasagna
See how easy it is to turn simple everyday ingredients into this delicious Vegetarian Lasagna. Packed with vegetables between perfectly al dente pasta layers, this meatless lasagna is super flavorful and easy to make.
Full Recipe:
Hearty, comforting, and freezer-friendly, this plant-based lasagna has it all! This vegetarian lasagna recipe is filled with a veggie-ricotta mixture between layers of pasta and my homemade marinara sauce.
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