Are you bored of eating the same thing every day and are looking for change? If yes then you are at the right place. How about hunting on vegetable lasagna? It is rich and cheesy with variety of vegetables and yummy sauces, and we gaurantee you won’t be able to get enough of it.
Here’s how you can make vegetable lasagna.
Ingredients you need to make vegetable lasagna:
For the bechamel sauce:
6 tbsp – Butter
¼ tsp – Pepper
¼ tsp – Nutmeg
85 g – All-purpose flour
720 ml – Warm milk
60 g – Parmesan cheese
¼ tsp – Salt
For vegetable mixture
2-3 tbsp – Olive oil
1 – Onion, chopped
140 g – Mushrooms, chopped
Salt and black pepper to taste
Fresh basil leaves
3 – Chopped garlic cloves
1 – Diced carrot
2 – Chopped zucchini
140 g – Spinach
1 tsp – oregano
1000 g – Tomato sauce (can be store-bought or homemade)
90 g – Each mozzarella and parmesan cheese
Steps to make vegetable lasagna.
*Heat a pan and add 5-6 tablespoons of olive oil. Sauté the chopped onion and garlic cloves until they turn slightly golden brown and then add chopped zucchini and carrot to it. Cook until tender.
*Then, as per the measurements, add chopped mushrooms and spinach and cook nicely. Add the tomato sauce and stir nicely and add salt, pepper, and oregano as per your taste, along with basil leaves. Remove the pan from heat.
*Heat up a fresh pan and add 6 tablespoons of butter to it. Once it has melted, add the flour and whisk until you have a smooth paste. To this, add 3 cups of milk and keep whisking. Add salt, pepper, and nutmeg and parmesan cheese and mix until all combine well and the cheese melts.
*Now take the chopped vegetables and spread a thin layer in a rectangle shape on the pan. Then add the lasagna sheets and again spread the vegetable mixture. Do it until you have as many layers as you’d like. Also, don’t forget to add a thin layer of bechamel sauce and sprinkle mozzarella cheese on it. Finally, bake at 180-degree celsius for 40 minutes.
*Allow it to cool and then serve it by cutting little square pieces. Enjoy!