Simple Lasagna Recipe – Vegetarian Recipe

Simple vegetarian lasagna recipe with step-by-step pictures and a recipe video – Italian delicacies have always been on my go-to menu since the beginning. Honestly, I have always been in pursuit of perfect lasagna for a long time and I think now my search is over as I have the best possible lasagna recipe to share with you all and its absolute perfection. I can assure you that you’d love it too!

Here are some more Italian recipes i like: veg Pizza, White sauce pasta, Italian cremosa and baked tokri.

Lasagna is one of the oldest types of pasta and it uses a bit more cheese than most other recipes. It is a perfect Sunday Breakfast and kids will go gaga over it. It can also be on the list of your most frequented restaurant food menu at home.

I want all of you to have the recipes that can be made with the ingredients that you’ll are most comfortable with and also easily available at your home without any hassle. Like in this recipe I have made use of baby corn, red and yellow bell pepper, mushroom, capsicum. These are easily available at local markets near the house.

Another most important aspect about lasagna is Mozzarella cheese. It’s perfect for all the cheese lovers out there to satisfy their cravings. You can grate the cheese and use it as per your taste requirement. Keep lasagna in a pre-heated oven and bake at 180 degrees for 15-20 minutes or till cheese melts and get golden brown.

Here are some more breakfast and snacks recipes for you:

• Pizza paratha
• Garlic Bruschetta
• Cheese Cream Sandwich

Lasagna Recipe Video in Hindi

You can also see:

Indian Style Macaroni Recipe

I am sure your family and kids will jump with happiness and you’ll surely receive compliments from your loved ones! If you are convinced with the recipe then you can definitely try this Italian delicacy for a change.

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Italian Lasagna

Lasagna is one of the oldest types of pasta with a bit more cheese.

Course Breakfast

Cuisine Italian

Keyword breakfast, italian, lasagna, lasagne

Prep Time 30 minutes

Cook Time 1 hour

Baking Time 20 minutes

Total Time 1 hour 30 minutes

Servings 4 people

Calories 1140 kcal

Author Reshu

Ingredients

For filling:

• 11/2 tbsp Butter
• 3/4 tbsp. Garlic crushed
• 1/2 cup Onions finely chopped
• 1/4 cup French beans finely chopped
• 1/4 cup Baby corns finely chopped
• 1/4 cup Carrot finely chopped
• 1/4 cup Capsicum finely chopped
• 1/4 cup Red bell pepper finely chopped
• 1/4 Yellow bell pepper finely chopped
• 1/4 cup Sweet corn kernels boiled
• 1/4 cup Mushroom finely chopped
• 1/2 cup Spinach blanch
• 4-5 Basil leaves
• 1 tsp Sugar
• 1 tsp Red chilly flakes
• 1 tsp Oregano
• Salt to taste
• 1 cup Tomato puree
• 1-11/2 tsp Red chilly powder

To make white sauce:

• 1 tbsp butter
• 1 tbsp flour all purpose
• 1 cup milk
• 1 tsp oregano
• 1/2 tsp black pepper
• Basil leaves
• 3/4 tsp salt

For pasta layer:

• 6-7 lasagna sheets/pasta sheets
• Water
• 1/2 tsp Salt
• 1 tsp Oil
• Mozzarella cheese grated
• Pizza pasta sauce as required

Instructions

To make filling:

1. Melt butter in a pan and make it slightly hot, once it’s hot add crushed garlic and saute for few seconds on medium flame.
2. Add chopped onions and saute on medium flame till it becomes translucent.
3. Add chopped French beans, carrot, baby corns and saute on high flame for 2-3 minutes.
4. Add chopped capsicum, red bell pepper, yellow bell pepper, sweet corn kernels, mushrooms and saute for 2-3 minutes on high flame.
5. Add chopped spinach, basil leaves and cook for a minute.
6. Add tomato puree (blanch tomato and grind it to make puree), red chilly powder, salt, sugar, oregano (use after rubbing between your palms for better flavour) and mix everything well and cook till it dries out.
7. Switch off the flame and keep the filling aside to cool down for some time. veg filling/ stuffing is ready.

To make white sauce:

1. Melt butter in a pan.
2. Add flour and saute for a minute on medium flame, do not cook too much.
3. Now gradually add milk and keep on stirring continuously to avoid lumps.
4. Add black pepper, oregano, salt and basil leaves and stir continuously till the sauce becomes thick.
5. White sauce is ready. Keep aside.
6. To boil pasta, put water in a pan, add salt and oil, bring it to boil.
7. Add lasagna sheets/ pasta sheets one by one and boil them for a minute from both the sides.
8. Once cooked take them out on a dry napkin to remove extra moisture.
9. Brush the sheets with oil before keeping another cooked pasta sheets onto it to avoid sticking.

Let’s start making lasagna:

1. Take a baking tray/ oven proof bowl and spread some pizza pasta sauce at the bottom.
2. Now place pasta sheets and then spread veg filling over it.
3. Now pour white sauce over veg filling and spread some grated mozzarella cheese over white sauce layer. Now again place pasta sheets, pizza pasta sauce, veg filling, sauce and cheese.
4. Repeat the layers.
5. Finish with final layer of pasta, veg filling, white sauce and cheese.
6. Garnish it with some chopped olives.
7. Keep lasagna in a pre-heated oven and bake at 180 degrees for 15-20 minutes or till cheese melts and get golden brown.
8. Lasagna is ready to serve.
9. Serve hot.

Nutrition Facts

Italian Lasagna

Amount Per Serving (1 people)

Calories 1140 Calories from Fat 810

% Daily Value*

Total Fat 90g 138%

Saturated Fat 52g 260%

Cholesterol 222mg 74%

Sodium 3856mg 161%

Potassium 1609mg 46%

Total Carbohydrates 75g 25%

Dietary Fiber 11g 44%

Sugars 34g

Protein 19g 38%

Vitamin A 290.4%

Vitamin C 233.2%

Calcium 41.6%

Iron 19.2%

* Percent Daily Values are based on a 2000 calorie diet.

Equipment Used:

• Prestige Pan,
• Morphy Richards Oven
• Lasagne Sheet

How to make Lasagna:

To make filling:

1. Melt butter in a pan and make it slightly hot, once it’s hot add crushed garlic and saute for few seconds on medium flame.

2. Add chopped onions and saute on medium flame till it become translucent.

3. Add chopped French beans, carrot, baby corns and saute on high flame for 2-3 minutes.

4. Add chopped capsicum, red bell pepper, yellow bell pepper, sweet corn kernels, mushrooms and saute for 2-3 minutes on high flame.

5.Add chopped spinach, basil leaves and cook for a minute.

6. Add tomato puree (blanch tomato and grind it to make puree), red chilly powder, salt, sugar, oregano  (use after rubbing between your palms for better flavor) and mix everything well and cook till it dries out.

7. Switch off the flame and keep the filling aside to cool down for sometime. veg filling/ stuffing is ready.

To make white sauce:

1. Melt butter in a pan.

2.Add flour and saute for a minute on medium flame, do not cook too much.

3. Now gradually add milk and keep on stirring continuously to avoid lumps.

4. Add black pepper, oregano, salt and basil leaves and stir continuously till the sauce becomes thick.

5. White sauce is ready. Keep aside.

To boil pasta, put water in a pan, add salt and oil, bring it to boil.

2. Add lasagna sheets/ pasta sheets one by one and boil them for a minute from both the sides.

3. Once cooked take them out on a dry napkin to remove extra moisture.

Brush the sheets with oil before keeping another cooked pasta sheets onto it to avoid sticking.

Let’s start making lasagna:

1. Take a baking tray/ oven proof bowl and spread some pizza pasta sauce at the bottom.

2. Now place pasta sheets and then spread veg filling over it.

3. Now pour white sauce over veg filling and spread some grated mozzarella cheese over white sauce layer. Now again place pasta sheets, pizza pasta sauce, veg filling, sauce and cheese.

4. Repeat the layers.

5. Finish with final layer of pasta, veg filling, white sauce and cheese.

6. Garnish it with some chopped olives.

7. Keep lasagna in a pre-heated oven and bake at 180 degree for 15-20 minutes or till cheese melts and get golden brown.

8. Lasagna is ready to serve.

9. Serve hot.

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