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Vegetable lasagna (step by step Recipe)
Vegetable lasagna (step by step Recipe)

Before you jump to Vegetable lasagna (step by step Recipe) recipe, you may want to read this short interesting healthy tips about Treats that give You Energy.

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We hope you got benefit from reading it, now let’s go back to vegetable lasagna (step by step recipe) recipe. To cook vegetable lasagna (step by step recipe) you only need 33 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to make Vegetable lasagna (step by step Recipe):
  1. Prepare Preparing the red sauce
  2. Get Canned tomatoes :(If taking fresh tomatoes, then take 6)
  3. Provide Chopped Garlic
  4. Provide Dried italian herbs
  5. Take Chilli flakes
  6. You need Salt
  7. Prepare Sugar
  8. Prepare Black pepper
  9. Get Olive oil
  10. Prepare Preparing the white sauce
  11. You need Butter
  12. Prepare All purpose flour/Plain flour / Maida
  13. Prepare Full fat Milk
  14. Provide Olive oil
  15. Take Salt
  16. Use Black or white pepper
  17. Prepare Cheese
  18. Provide Italian herbs
  19. You need Roasting the vegetables
  20. Get Mushrooms
  21. Use Spinach
  22. Use Bell peppers
  23. Provide Onions
  24. Provide Broccoli
  25. You need garlic
  26. Prepare Chilli flakes
  27. You need Dried basil
  28. Use Salt
  29. Take Oil
  30. Get Layering
  31. Provide Both the prepared sauces Roasted Veggies Lasagna sheets/Pasta
  32. You need cheddar cheese
  33. Provide mozzarella
Instructions to make Vegetable lasagna (step by step Recipe):
  1. Preparing the red sauce: Heat oil in a pan, add chopped garlic and saute. Once done add tomatoes and all the other spices and herbs including sugar. Simmer it for 10-15 minutes or unless it becomes a little thick
  2. Preparing the white sauce :Heat oil and butter in a pan, add flour and roast it unless you get a nice aroma and a little golden colour. Slowly add in the milk and continuously whisk it, so that no lumps are formed. Once nicely mixed, boil it. As soon as it starts thickening up add in the cheese, pepper, salt and herbs (If adding). If you get lumps in your sauce, no need to worry just pass it through a sieve and it will be fine. Cook it unless you get a desired consistency.
  3. Roasting the vegetables: Heat oil in a pan, add in garlic and saute. Once done, add in the onions and saute until translucent. Then add in the rest of the veggies - mushrooms, spinach, bell peppers and broccoli (I used frozen broccoli hence added in the end but if you are using fresh, just add in with the rest veggies). - Also add in the chilli flakes, basil and salt. Mix everything and let it cook unless all the moisture dries out.
  4. Layering: For layering, take a pan and grease with some oil (I used porcelain 9"x 6" dish, you can use cake tin also) - Pour in a little red sauce and spread, then layer the pasta sheets tightly and compact. - Spread some roasted veggies and spread. Then pour in some white sauce and again spread. Finally spread in some cheese. Repeat the layering process thrice.
  5. Baking :Once done with the layering, cover the pan with an aluminum foil and bake it in a preheated oven at 180°C for first 20 minutes, then take out the aluminum foil and again bake for 15 minutes. If you want your cheese to be a little brown just broil it for 1 minute at 230°C (Pleas don't move away during broiling) - - Once done, let it cool for 15 minutes and then cut a slice and Enjoy!

Add a layer of the vegetables. Spoon some sauce and But the whole process was a lot of fun and if your follow the steps exactly how they are mentioned, you' ll. Vegetable Lasagna: This is an easy beginner-level recipe for all those meat-free eaters out there. Lasagna may have its origins in some colorful and remote Italian kitchen, but by now this dish can be rightfully considered a citizen of the world. The recipe I'm sharing with you today is a vegetable lasagna that both vegetarians and meat lovers alike can enjoy.

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