Recipes

Baked Vegetable Lasagne

Total Time Taken

1 hr

4 serving

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INGREDIENTS
For the filling,

1 tbspD’Lecta unsalted butter

1/2, choppedOnion

2, choppedGarlic

1, diced smallCarrots

50g, choppedFrench beans

1/4Cauliflower, cut into small florets

50gGreen peas

50gFrozen corn

6-7Basil

1 tspDried oregano

Salt to taste

A pinchPepper


For the white sauce,

30gD’Lecta unsalted butter

30gFlour

300mlD’Lecta cow milk

Salt to taste

A pinchPepper


For the tomato sauce,

1 tbspOlive oil

1/4, choppedOnion

2, choppedGarlic

500gmTomatoes

3-4Basil

1 tbspDried oregano

Salt to taste

A pinchPepper

1 tbspSugar


8Lasagne sheets

200gD’Lecta mozarella cheese

1 tbsp, for greasingD’Lecta unsalted butter

DIRECTIONS

For the white sauce, melt butter in a pan. Add the flour and whisk and cook for 1-2 minutes.

Add the milk and whisk well. Bring it to a boil slowly whisking continously. Switch off the flame and keep aside.

For the tomato sauce, heat olive oil in a pan. Add the chopped onions and garlic, saute for 3-4 minutes, then add the tomatoes. Cook for 10 minutes, add basil, oregano and the seasonings. Keep aside.

For the filling, bring plenty of water to a boil.

Add all the vegetables one by one to the boiling water, let them cook for 2 minutes and remove with a slotted spoon.

Melt the butter in a pan, add the onions and garlic and saute for 2-3 minutes.

Add the boiled vegetables, seasonings and herbs.

Preheat an oven at 180°C.

Bring plenty of water to a boil in a vessel.

Add 1-2 tbsp of salt in the water.

Boil the lasagne sheets as per pack instructions in this boiling water and remove and keep in cold water.

Take out the cooked sheets one by one carefully and lay it on a piece of clean cloth to dry.

Tap the surface with another clean cloth so that both the sides are sufficently dry.

Take a baking dish and grease with a little butter.

Put one lasagne sheet at the bottom of the dish.

Put 2 tbsp of the white sauce on top of the pasta sheet.

Put some filling on top of the white sauce.

Put 2 tbsp of tomato sauce over the filling.

Sprinkle with a handful of mozarella cheese.

Put another lasagne sheet on top of the cheese.

Repeat the above procedure until everything gets used up making sure the top layer has enough mozarella cheese to it.

Bake in the oven for 25-30 minutes until the cheese is golden and bubbling.

Serve hot.

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