Veg Lasagna Recipe | No Oven Recipe | बिना अवन के लज़ान्या बनाओ घरपे | Chef Sanjyot Keer
Full written recipe for Veg lasagna
For red sauce:
Ingredients:
· Olive oil 2 tbsp
· Onion 1 nos. medium sized (chopped)
· Garlic 1 tbsp (chopped)
· Kashmiri red chilli powder 1 tsp
· Tomato puree 2 cups (fresh0
· Tomato puree 200gm (market bought )
· Salt to taste
· Chilli flakes 1 tbsp
· Oregano 1 tsp
· Sugar 1 pinch
· Black pepper 1 pinch
· Basil leaves 10-12 leaves
Method:
· Set a pan on high heat & add the olive oil & let it heat nicely.
· Further add onions & garlic, stir & cook on medium flame for 2-3 minutes until the onions turn translucent.
· Now add kashmiri red chilli powder & stir it lightly then add tomato purees, salt, chilli flakes, oregano, sugar & black pepper, stir everything well, cover & cook on low flame for 10-12 minutes.
· Further add the basil leaves by tearing then with your hands & stir well.
· Your red sauce is ready.
For white sauce:
Ingredients:
· Butter 30gm
· Refined flour 30gm
· Milk 400gm
· Salt to taste
· Nutmeg 1 pinch
Method:
· Set a pan on high heat, add the butter into it & let it melt completely, then add the flour & stir it well with the spatula & make sure you lower the flame & cook for 2-3 minutes, the texture of it will change from doughy to sandy.
· Further add the milk in 3 batches while continuously whisky it, it should be lump free, cook until the sauce thickens & becomes smooth.
· Now add salt to taste & nutmeg, stir well.
· Your white sauce is ready.
Sauteed veggies:
Ingredients:
· Olive oil 2 tbsp
· Garlic 1 tbsp
· Carrot 1/3 cup (diced)
· Zucchini 1/3 cup (diced)
· Mushroom 1/3 cup (chopped)
· Yellow bell pepper ¼ cup (diced)
· Green bell pepper ¼ cup (diced)
· Red bell pepper ¼ cup (diced)
· Corn kernels ¼ cup
· Broccoli ¼ cup (blanched)
· Sugar 1 pinch
· Oregano 1 tsp
· Chilli flakes 1 tsp
· Salt to taste
· Black pepper 1 pinch
Method:
· Set a pan on high heat & olive olive, let it heat well & then add garlic, stir & cook for 1-2 minutes on medium flame.
· Further add carrots & zucchini, stir well & cook on medium flame for 1-2 minutes.
· Now add all the remaining vegetables & ingredients, stir well & cook for 1-2 minutes.
· Your sauteed veggies are ready.
For lasagna sheets:
Ingredients:
· Refined flour 200gm
· Salt 1/4 tsp
· Water 100-110 ml
Method:
· In a large bowl add the refined flour along with the remaining ingredients & add water in batches to make a semi-tough dough.
· Once the flour comes together after mixing, cover it with a damp cloth & let it rest for 10-15 minutes.
· After the dough has rested, transfer it onto the kitchen platform & knead it well for 7-8 minutes, the texture of the dough should become smooth, cover it with a damp cloth & let it rest for half an hour again.
· Once the dough has rested divide it into 4 equal parts & form them into roundels.
· Further, place the roundel onto a flat surface & roll it into a thin chapati using a rolling pin, keep dusting flour if it sticks to the rolling pin.
· Once you have rolled it out, trim the edges using a knife to form a large rectangle, dive the rectangle into smaller, equal sized rectangles.
· Your lasagna sheets are ready.
To make the makeshift oven:
· Take a large handi & spread ample amount of salt in it, place a small ring mold or cookie cutter & cover the handi, set it on high flame & let it preheat for 10-15 minutes at least.
Layering & baking of lasagna:
· Red sauce (very thin layer)
· Lasagna sheets
· Red sauce
· Sauteed veggies
· White sauce
· Mozzarella cheese
· Parmesan cheese
· Lasagna sheets
· Repeat the same layering process 4-5 times or until your baking tray fills, you should at least have 4-6 layers.
· Bake for 30-45 minutes in the makeshift oven. (30-35 minutes at 180 C in an oven)
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Easy Vegetable Lasagna Recipe
This Vegetable Lasagna is very easy to make with all simple ingredients. Very tasty and made from scratch. Vegetables can be used as per your choice.
Ingredients
Carrot - 1
Onion -1
Zucchini - 1
Yellow Squash - 2
Bell peppers - 4
Garlic - 3 pods
Crushed Tomatoes - 28oz can
Olive Oil - 2tbsp
Lasagna Noodles - 12
Mozzarella cheese - 6 ounces
Parmesan Cheese - 2 ounces
Ricotta Cheese - 15 ounces
Amazing Vegetarian Lasagna that you can freeze - Cheesy, Saucy and Delicious!!
Vegetarian Lasagna is like the queen of casseroles, comfort food and hearty meals! This recipe has everything - 3 different layers, a tomato sauce made from scratch and lots of cheese. Potlucks, birthdays, family dinners - this pasta dish is your answer!
Full Recipe:
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Timecodes:
0:00 - Introduction
0:20 - Spinach Filling
0:48 - Tomato Sauce
2:27 - Sauteed Vegetables
3:21 - Layering the Lasagna
4:36 - Bake the Lasagna
4:44 - Slice and Serve
VEGETABLE LASAGNA!!!
Today I am teaching you guys how to make a simple VEGGIE LASAGNA w/ Fresh vegetables & homemade sauce . It’s a simple & fast moving recipe with cool tips which will make your dish a success!!!!
INGREDIENTS:-
20 Barilla Lasagna Sheets
30oz RIcotta Cheese
2lbs Mozzarella Cheese
SAUTEED VEGATABLES :-
1lbs Broccoli (chopped)
1lbs Baby Portobello Mushrooms
16oz Fresh Baby Spinach
1 TBL SPN Fresh Garlic (chopped)
Extra Virgin Olive Oil
1 TSP Salt
1 TSP Black Pepper
1 TSP Red Chili Flakes
SAUCE RECIPE:-
1 Med Onion (chopped)
2 TBL SPN Fresh Garlic (chopped)
2 TBL SPN Dried Basil
1 TBL SPN Oregano
1 TSP Salt
1 TSP Black Pepper
1 TSP Red Chili Flakes (optional)
1 TBL SPN Tomato Paste
1/2 Cup Olive Oil
30oz Crush Tomatoes
15oz water
IMPORTANT NOTE:-
Bake lasagna for 40 mins @ 425 covered with foil,
remove cover & bake uncovered for 15 to 20 mins . After its out of the oven let it cool off for 20 to 25 mins before serving so the cheese can set .