Veg Lasagna Recipes

Lasagna is the originated from Italy. If you got for pure italian lasagna, it has some specifications, but now a days lot of people make variations according to their taste buds and a complete new dish emerges. This Veg Lasagna recipe is very easy to prepare and your vegetarian friends will luv it.

1 box lasagna sheets
2 tbsp olive oil
1 tsp chilli flakes
2 minced garlic cloves
1 tsp oregano leaves
1 tsp basil leaves
1 chopped onion
1 chopped eggplant
24 ounces crushed tomato can
1 cup sliced mushroom
1/2 cup low-fat ricotta cheese
1 cup mozarella cheese
1/2 cup parmasean cheese

-Preheat oven at 350 F.

Tomato sauce:
-Heat olive oil in non-stick pan at medium heat.
-Add garlic, oregano and basil leaves in oil.
-Add onion and saute until it turns golden brown.
-Add crushed tomato paste to it and let it boil for 10 mins.
-Cover up with the lid.
-Add salt and chilli flakes according to taste.

Eggplant and Mushroom filling:
-Heat olive oil in non-stick pan at medium heat.
-Add garlic and oregano leaves to it.
-Add finely chopped egg plant and mushroom to it.
-Let it sit on heat for 10-12 mins until egg plant becomes soft.
-Add salt according to taste

Cooking Lasagna sheets:
-Cook Lasagna sheets according to the instructions on the box
-Remove with the pair of tongs and placed it on aluminium foil.
-Dont stack one sheet above another.

Making Veg Lasagna:
-Grease the casserole with oil.
-Apply some tomato sauce at bottom of casserole.
-Arrange pasta sheets side by side.
-On top of pasta sheet apply tomato sauce, followed by egg plant-mushroom filling and cheese mix (mozarella, parmasean, ricotta cheese)
-Repeat the process.
-On top layer apply tomato suace and add olives as toppings, followed by cheese.
-Cover it with aluminium foil
-Bake it at 350 F for 30-40 mins.

Enjoy VEG Lasagna!

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