Baked Vegetable Lasagne
Show Nutrition Info
Amount Per Serving
- Fat 20.9 g
- Cholesterol 75.0 mg
- Sodium 367.5 mg
- Potassium512.4 mg
- Carbohydrate 40.5 g
- Protein16.3 g
For the filling
- 1 tbsp D’Lecta unsalted butter
- 1/2chopped Onion
- 2chopped Garlic
- 1diced small Carrots
- 50 gchopped French beans
- 1/4 Cauliflower, cut into small florets
- 50 gGreen peas
- 50 g Frozen corn
- 1 tbspDried oregano
- Salt to taste
- A pinchPepper For the white sauce
- 30 gDLecta unsalted butter
- 30 g Flour
- 300mlD Lecta cow milk
- 1 tbspOlive oil
- 500g Tomatoes
- 1 tbspDried oregano
- 1 tbspSugar
- 8 Lasagne sheets
- 200g D’Lecta mozarella cheese
- 1 tbspfor greasingD’Lecta unsalted butter
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.