Vegetable Lasagne Video by Tarla Dalal
Vegetable Lasagne Video by Tarla Dalal
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Vegetable Lasagne Video by Tarla Dalal. This elaborate Vegetable Lasagne is a gourmet’s treat, and will surely boost your reputation as a culinary expert! Although it requires quite a few components, ranging from a tangy tomato sauce and a creamy vegetable mix to a mouth-watering assortment of roasted vegetables, it is actually easy to make and assemble.
Recipe Description for Vegetable Lasagne, Indian Style Veg Lasagna
- Heat the olive oil in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds.
- Add the onions and sauté on a medium flame for 1 to 2 minutes.
- 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.
- Add the sugar, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside.
- Combine enough water, oil and salt in a broad non-stick pan, mix well and allow the water to boil.
- 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.
- Drain and remove it on a plate. Keep aside.
- Repeat steps 2 and 3 to cook the remaining 2 lasagne sheets.
- 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.
- 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.
- Combine the milk and plain flour in a deep bowl and whisk well till no lumps remain. Keep aside.
- Heat the butter in a broad non-stick pan, add the garlic paste and sauté on a medium flame for a few seconds.
- Add the coloured capsicum and sauté on a medium flame for 1 minute.
- Add the baby corn, broccoli and salt and sauté on a medium flame for 2 to 3 minutes.
- Add the milk-plain flour mixture, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Add little salt and pepper powder, mix well and cook on a medium flame for 1 minute, while stirring continuously.
- Divide the creamy vegetables into 2 equal portions and keep aside.
- To make {span class="bold1"}vegetable lasagne{/span}, spread ¼ cup of prepared tomato sauce evenly in a baking dish.
- Place 2 cooked lasagne sheets evenly over it and press it lightly.
- Spread a portion of the creamy vegetables and 5 tbsp of the prepared tomato sauce evenly over it.
- Top it with the roasted vegetables and spread it evenly.
- Sprinkle ¼ mozzarella cheese and ¼ cup of processed cheese evenly over it.
- Place the remaining 2 cooked lasagna sheets and spread the remaining portion of the creamy vegetables evenly over it.
- Spread the remaining 5 tbsp of tomato sauce and again sprinkle ¼ mozzarella cheese and ¼ cup of processed cheese evenly over it.
- 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 the {span class="bold1"}vegetable lasagne{/span} immediately.
See step by step images of Vegetable Lasagne, Indian Style Veg Lasagna Recipe
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