Vegetable Lasagne made from scratch serves as an amazing comfort food. You can have it anytime for dinner and also quickly make this when you have guests arriving, and combine this along with sides of your choice. Its a versatile recipe that can be made in both red sauce and white sauce. I made this one in white sauce when I had some leftover from my favourite Mac N Cheese. I have placed link for both Mac N Cheese and my special white sauce recipe in notes. The sauce can be stored for about a 8-10 days in fridge. The vegetables I used here are perfect for a white sauce veg bake and so I thought why not make lasagne from it. Keep it up to 3 vegetable to balance out flavours, if you add more load of veggies, it might over power the taste.
Equipment
- flat pan
- baking dish
- aluminium foil to cover
Ingredients
- 2 cups enoki mushrooms (roughly chopped)
- 1 cup white sauce (see notes)
- 1/4 cup red bell pepper (finely chopped)
- 1/4 cup corn kernels
- 1 tsp olive oil
- 2 tbsp salted butter
- 2 pods garlic (minced)
- 1/4 tsp paprika/red chilli powder
- 1/4 tsp crushed black pepper
- 1/4 tsp cumin powder
- salt to taste
- 4 instant lasagne sheets
- 1 cup shredded mozzarella cheese
- a pinch of dried oregano
Instructions
- Heat oil and butter in a pan and saute garlic, paprika and cumin powder for a minute, until garlic turns golden
- Add mushrooms and saute until it looses half of its moisture, keep stirring on medium flame, no need to cover. This takes around 5 minutes.
- Now add bell pepper, corn and salt as per quantity of the mix (white sauce already has salt and cheeses in it, so you won't need extra).
- Saute till you see a little moisture left in the mixture, turn off the heat at this point as we need some moisture to soften the pasta sheets while baking in the next step.
- Now fold in the white sauce and incorporate it well into the mixture, keep aside.
- Preheat oven at 200°c before you start layering
- Meanwhile start layering the pasta, to do this, first grease the baking dish with some oil or butter. Then spread a thin layer of white sauce vegetable mixture at the bottom, place the first pasta sheet on top of it, spread another layer of mixture all over the sheet covering edges well.
- Now top with some mozzarella cheese and crushed black pepper. Top with another pasta sheet and repeat the steps. Remember to top the final sheet with last remaining white sauce mix.Then load it with cheese, crushed pepper and a pinch of dried oregano.
- Now cover the baking dish with aluminium foil and put inside oven for 30-35 minutes to bake.
- Remove the cover in the last 5 minutes of baking, this will help reduce extra moisture and brown the topped cheese a bit. Enjoy hot.
Notes
Notes:
- You can also use my all purpose red gravy at the bottom most layer of lasagne. It has more moisture for the bottom sheet and also it will add a nice flavour overall.
- See recipe for white sauce here.