HOMEMADE VEG LASAGNA

A healthy vegetable lasagne with layers of veggie mixture, pizza –pasta sauce and grated mozzarella cheese. A delicious one pot meal dish that freezes, so make a double batch and freeze another one for later use…..!!! Store the second batch in disposable aluminium pan and use it later whenever you need. This is the dish I make when we are craving easy comfort food or planning a meal for a crowd. Healthy cheesy vegetable lasagne with pizza pasta sauce and plenty of mozzarella cheese. You are absolutely going to love what goes into lasagne …..lots of cheese, lots of veggies, a layer of pizza pasta sauce another layer of cheese…….Yummmmm!!!! Here I used pizza pasta sauce and lasagne sheets which are homemade  but you feel free to use the store brought ones. In that case you have to skip the first part of the recipe and directly start with  making vegetable mixture. Or you can make lasagna sheets the previous day and store them in the refrigerator and use whenever you need.   This is hit at my place and I am sure your family also going to love it, so do try and share your experience or suggestions below in the comment box.

INGREDIENTS:

For Lasagna Sheets:

1 Cup All Purpose Flour

½ Cup Wheat Flour

Water as needed

Ingredients for vegetable mixture:

1 Cup Grated Cheese

1 Cup chopped All Coloured Pepper

1 Cup Boiled Sweet Corn

1 Cup chopped Tomato

1 Cup chopped Onion

4-5 tablespoon Tomato Sauce

2-3 tablespoon Coriander, chopped finely

2 tablespoon Chilli Sauce

2 tablespoon Butter

½ teaspoon Chilli Flakes

½ teaspoon Oregano

½ teaspoon Black Pepper Powder

Salt to taste

Other Ingredients:

8-10 Lasagna Sheets

2 tablespoon Mozzarella Cheese

2-3 tablespoon Cheese Spread

2-3 tablespoon Pasta Sauce

METHOD:

For making Lasagna Sheets:

STEP 1 – Take a mixing bowl, add both the flours in it and mix with the fork.

STEP 2 – Make a well and add in water slowly

and use a fork to mix the flour and make a soft dough.

STEP 3 – Keep mixing till it will clump together. Knead it for few minutes and make it smooth. Rest it for 10 minutes.

STEP 4 – Divide the dough in to 2 parts.

STEP 5 – Dust the platform with some flour,

roll each portion into pretty thin squares or circles.

STEP 6 – Cut it in half and now roll each half into long thin sheets.Cut them into small size accordingly.

STEP 7 – Dust generous amount of flour in between the sheets and set them aside.

STEP 8 – In a wide pan, heat water with salt and 1 teaspoon oil in it.

STEP 9 – Bring it to boil.

Drop pasta sheets in it and cook for 2-3 minutes depending on the thickness of pasta.

STEP 10 – Drain excess water and keep them aside. Use it further as per needed.  

For making vegetable mixture:

STEP 1 – Heat butter in a pan on low flame.

Add chopped onion and sauté for 1-2 minute.

STEP 2 – Then add chopped bell peppers and sauté well.

STEP 3 – Now add chopped tomato and boiled sweet corns and  mix well and cook for 3-4 minutes.

STEP 4 – Now add chilli and 

tomato sauce in the mixture and give a nice stir so that the mixture get combined well.

STEP 5 – Here you have to add grated 1 cup cheese and give a nice mix. Cook for a while and then switch off the flame.

STEP 6 – Add chopped coriander and mix it well and your vegetable mixture is ready. Cool it for some time.

   How to proceed:

STEP 1 – Pre-heat the oven 350 degree F for 10 minutes.

STEP 2 – Take an oven proof baking dish, apply some butter in baking tray, then spread sauce in the tray.

STEP 3 – Then spread some vegetable mixture evenly in the baking tray.

STEP 4 - Place the ready lasagna sheets on it according to the size of the baking tray.

STEP 5 – Top them with grated cheese, chilli flakes, pepper powder and oregano.

Repeat the same and arrange more lasagne sheets and vegetable mixture for the second layer.

STEP 6 – In a bowl add 2-3 tablespoon cheese spread and grated mozzarella cheese and mix it well.

STEP 7 – Now spread this cheese mixture on the top layer and sprinkle some chilli flakes and oregano over it.

STEP 8 – Bake it for 20-25 minutes on 350 degree F.

Allow it to cool for 5 minutes prior to serving.