Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, veg lasagne. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Veg Lasagne is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They are nice and they look wonderful. Veg Lasagne is something that I have loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can cook veg lasagne using 37 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Veg Lasagne:

1. Prepare For the tomato sauce
2. Get fresh tomato pulp
3. Take olive oil
4. Prepare finely chopped garlic (lehsun)
5. Prepare finely chopped onions
6. Prepare dried oregano
7. Take dry red chilli flakes
8. Prepare tomato ketchup
9. Take chilli powder
10. Get Salt
11. Prepare sugar
12. Get For the lasagna
13. Take lasagne sheets, readily available in the market
14. Prepare oil
15. Make ready Salt
16. Get For the roasted vegetables
17. Prepare diagonally cut coloured capsicum (red, yellow and green)
18. Prepare diagonally cut baby corn
19. Take broccoli florets
20. Get diagonally cut zucchini
21. Get olive oil
22. Prepare finely chopped garlic (lehsun)
23. Get dry red chilli flakes
24. Get Salt and freshly ground black pepper (kalimirch)
25. Take For the creamy vegetables
26. Take milk
27. Take plain flour (maida)
28. Take chopped coloured capsicum (red, yellow and green)
29. Get baby corn roundels
30. Get broccoli florets
31. Take butter
32. Get garlic (lehsun) paste
33. Make ready Salt and freshly ground black pepper (kalimrch)
34. Make ready Other ingredients
35. Prepare grated mozzarella cheese
36. Make ready grated processed cheese
37. Make ready dried mixed herbs

Instructions to make Veg Lasagne:

1. For the tomato sauce - 1. Heat the olive oil in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds. - 2. Add the onions and sauté on a medium flame for 1 to 2 minutes. - 3. Add the tomato pulp, oregano, chilli flakes, tomato ketchup, chilli powder and salt, mix well and cook on a medium flame for 5 to 6 minutes, while stirring occasionally. - 4. Add the sugar, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside.
2. For lasagna sheets - 1. Combine enough water, oil and salt in a broad non-stick pan, mix well and allow the water to boil. - 2. Once the water starts boiling, add 2 lasagne sheets and cook on a medium flame for 5 to 7 minutes, taking care they do not stick to each other. - 3. Drain and remove it on a plate. Keep aside. - 4. Repeat steps 2 and 3 to cook the remaining 2 lasagne sheets.
3. For the roasted vegetables - 1. Heat the olive oil in a broad non-stick pan, add the garlic and chilli flakes and sauté on a medium flame for a few seconds. - 2. Add the coloured capsicum, baby corn, broccoli, zucchini and salt and sauté on a medium flame for 3 to 4 minutes, while tossing occasionally. Keep aside.
4. For creamy vegetables - 1. Combine the milk and plain flour in a deep bowl and whisk well till no lumps remain. Keep aside. - 2. Heat the butter in a broad non-stick pan, add the garlic paste and sauté on a medium flame for a few seconds. - 3. Add the coloured capsicum and sauté on a medium flame for 1 minute. - 4. Add the baby corn, broccoli and salt and sauté on a medium flame for 2 to 3 minutes.
5. 5. Add the milk-plain flour mixture, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. - 6. Add little salt and pepper powder, mix well and cook on a medium flame for 1 minute, while stirring continuously. - 7. Divide the creamy vegetables into 2 equal portions and keep aside.
6. How to proceed - 1. Spread ¼ cup of prepared tomato sauce evenly in a baking dish. - 2. Place 2 cooked lasagne sheets evenly over it and press it lightly. - 3. Spread a portion of the creamy vegetables and 5 tbsp of the prepared tomato sauce evenly over it. - 4. Top it with the roasted vegetables and spread it evenly. - 5. Sprinkle ¼ mozzarella cheese and ¼ cup of processed cheese evenly over it.
7. 6. Place the remaining 2 cooked lasagna sheets and spread the remaining portion of the creamy vegetables evenly over it. - 7. Spread the remaining 5 tbsp of tomato sauce and again sprinkle ¼ mozzarella cheese and ¼ cup of processed cheese evenly over it. - 8. Finally, sprinkle mixed herbs evenly over it and bake in a pre-heated oven at 200°C (400°F) for 15 to 20 minutes, or till the cheese melts and it turns light brown in colour from the top. - Serve immediately

So that’s going to wrap this up for this exceptional food veg lasagne recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!