Discover the perfect recipe for homemade veggie lasagna, packed with vibrant vegetables, creamy cheese, and layers of flavor. Ideal for family dinners or special occasions, this dish is simple yet satisfying!

Tomato sauce:
Garlic cloves 5-6
Onion 1 medium size
Tomatoes 4 medium size
Salt
Tomato ketchup
Kashmiri red chilly powder 1 teaspoon
Mixed herbs or oregano 

 

White sauce:

Garlic butter 2 tablespoon

Flour 1 tablespoon

Milk 1 cup

Mixed herbs/oregano

Cream cheese/cheese slice 2

Salt

 

Veggies:

Half cup each

Onion

Bell pepper

Peas

Carrot

Sweet corns

Mixed herbs/oregano

Salt 

Oil 2 tablespoon

Lasagna sheets according to size and layering 

Grated mozzarella cheese

Red sauce:

1. Saute the Garlic and Onion:

   • Heat oil or butter in a pan on medium flame.

   • Add garlic and saute until fragrant. Add chopped onion and cook until translucent.

2. Cook the Tomatoes:

   • Add the chopped tomatoes to the pan. Stir well and cook until the mixture thickens and tomatoes become soft and mashie.

3. Season the Sauce:

   • Add salt and Kashmiri red chili powder for colour. Mix well.

4. Enhance with Ketchup:

   • Stir in the tomato ketchup to add a slight tang and sweetness. Cook for 2–3 minutes on low flame.

5. Simmer and Serve:

   • Adjust seasoning and add mixed herbs.

This versatile red sauce is perfect for pasta, pizza, or as a dip!

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White sauce:

1. Melt the Garlic Butter:

   • In a pan over medium heat, melt the garlic butter until aromatic. If using regular butter, add 1 clove of minced garlic and saute briefly.

2. Add the Flour:

   • Stir in the flour and cook for 1–2 minutes, stirring constantly, until the raw smell disappears.

3. Pour in the Milk:

   • Gradually add milk while whisking continuously to avoid lumps. Keep stirring until the sauce starts to thicken.

4. Season the Sauce:

   • Add salt and mixed herbs. Stir well to blend the flavours.

5. Melt the Cheese:

   • Tear the cheese slice into pieces and add it to the sauce. Stir until fully melted and incorporated for a creamy texture.

6. Serve and Enjoy:

   • Use this versatile white sauce for pasta, lasagne, or as a base for other dishes.

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Cooking veggies:

1. Heat the Oil:

   • In a pan, heat 2 tablespoons of oil on medium flame.

2. Cook the Onions:

   • Add chopped onions to the pan and saute until they become translucent.

3. Add the Vegetables:

   • Toss in bell peppers, carrots, peas, and sweet corn. Stir well to combine.

4. Season the Mix:

   • Sprinkle mixed herbs or oregano and salt. Stir the vegetables.

5. Cook to Perfection:

   • Cook the vegetables on medium heat for 5–7 minutes, stirring occasionally, until they are tender yet slightly crisp.

6. Serve:

   • Enjoy the sautéed vegetables as a side dish or use them as a topping for pasta, rice, or pizza.

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​Boil the lasagne sheets in water with little salt.

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Layering:

Pre-heat oven at 180 degree

Apply oil and little red sauce at bottom of the baking tray. Have made 3 sets following the same according to baking tray. Bake 30 mins covered and 15 mins after removing the foil.

Start layering:​