Vegetable Lasagna
Also known as Spring Vegetable Lasagna · Veg · Noodles & Pasta, Cakes, Cookies & Bakes
Cook along
14 steps, each one filmed
A short video for every step, so your hands never have to leave the pan.
Vegetable lasagna of homemade pasta sheets layered with white sauce, mozzarella and a tomato and zucchini filling. Serves 5, 80 minutes plus resting, video.
Ingredients
21 itemsMaida100 grams
Milk1 litre
Salt2 tsp
Water2.25 cup
Black Pepper Powder½ tsp
Olive Oil3 tbsp
Garlic, Finely Chopped5 cloves
Onion, Finely Chopped2
Dried Basil½ tbsp
Dried Oregano1 tbsp
Butter100 grams
Mozzarella Cheese2 cup
Carrot, Roughly Chopped4
Beans, Chopped¾ cup
Baby Corn, Roughly Chopped½ cup
Zucchini, Roughly Chopped2
Tomato Puree½ cup
Contains: milk, wheat.
Nutrition
One serving, and the whole batch of 5. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per serving | All 5 |
|---|---|---|
| Energy | 955kcal | 4775kcal |
| Protein | 31g | 153g |
| Carbohydrate | 109g | 546g |
| Fat | 44g | 220g |
| Fibre | 7.8g | 39g |
| Sugar | 19g | 94g |
Cookd masalas for carrot
Method
- 1
Prepare pasta dough by mixing and kneading flour, water, salt and olive oil.
SaltWaterMaidaOlive Oil
- 2
Knead till all the ingredients combine and form a semi-hard dough. Cover the dough in cling wrap and let it rest for 30 minutes.
- 3
Roll the dough into a thin sheet, while generously dusting with Maida. Fold the sheet and roll again. This makes the sheet laminated and smooth. Cut it into rectangles.
- 4
Blanch it in boiling water for 3 minutes and transfer it to a bowl of ice water. Strain the sheets, set it on a plate greased with oil. Handle the sheets gently.
WaterSalt
- 5
In a pan, milk butter, add flour and make a thick roux out of it.
MaidaButter
- 6
Add milk and keep whisking it till a thick sauce forms. Season it and keep it aside.
MilkSaltBlack Pepper Powder
- 7
In another pan, heat olive oil, add garlic and onions. Saute till the onions turn translucent. Add basil and oregano, mix well.
Olive OilGarlicOnionDried BasilDried Oregano
- 8
Add the vegetables except zucchini and cook it for 2 minutes. Finally add the zucchini and mix it well till it becomes soft.
CarrotBeansBaby CornZucchini
- 9
Add tomato Puree, water and cook until the mixture is dry. Season the mixture with salt.
WaterSaltTomato Puree
- 10
Grease an oven safe dish with olive oil, Pour a ladle of white sauce and spread it out. Gently place the lasagna sheet. Add a layer of vegetables. Sprinkle cheese on it.
Mozzarella Cheese
- 11
Repeat the same process for another layer. For the final layer, add the lasagna sheet. Spread some white sauce. Cover the dish with silver foil.
Mozzarella Cheese
- 12
Bake the lasagna at 180 degrees for 25 minutes in a preheated oven.
- 13
Take the dish out, add a generous amount of mozzarella cheese. Gratinate it till the cheese turns golden brown.
Mozzarella Cheese
- 14
Garnish it with fried basil. Serve it hot
Before you start
- How long does Vegetable Lasagna take?
- 1 hour 20 minutes from start to finish. That is 20 minutes of preparation and 1 hour of cooking.
- How many people does Vegetable Lasagna serve?
- 5. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Vegetable Lasagna vegetarian?
- Yes. No meat, no fish and no egg.
- Is Vegetable Lasagna spicy?
- No, it is not spicy.
- What do I need to make Vegetable Lasagna?
- ¾ cup Beans, 4 Carrot, ½ cup Baby Corn, ½ cup Tomato Puree, 2 Zucchini, 1 litre Milk, and a few more listed on this page.
- Do I need a pressure cooker for Vegetable Lasagna?
- No, it is cooked in an open pot.
- How many calories are in Vegetable Lasagna?
- About 955 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
1 note- C
A Cookd cookNovember 2021
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