Mar 26

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Vegetable Lasagna – Indo Italian Recipe

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lasagnaNothing can beat this Fresh Homemade Lasagna that’s made with homemade sauces, fresh cooked veggies and the freshly made pasta sheets. It looks like a lot of work but trust me, it can be done in an hr when you multi task in your kitchen. If you are a busy person, cook this much ahead of time and assemble the layers, refrigerate. And put it to bake whenever to want to enjoy a flavorful meal. It is that simple.




Video Recipe:

Serves – 4 people


For Lasagna Pasta Sheets:

  • All Purpose Flour (Maida) – 1 Cup
  • Baking Soda – pinch
  • Salt – 1/4 tsp or to taste
  • Water – for making dough

For Bechamel Sauce 

  • Whole Milk – 1 1/2 Cup
  • Butter – 1 Tbsp
  • Salt – to taste
  • Nutmeg (grated) – pinch
  • All Purpose Flour – 1 Tbsp
  • Crushed Black Pepper – to taste
  • Dry Italian Seasoning (crushed) – 1/4 tsp

For Vegetable Mixture:

  • Butter – 2 Tbsp
  • Mushrooms (chopped) – 1 1/2 Cup
  • Zucchini (chopped) – 1 1/2 Cup
  • Bell Pepper (chopped) – 1 1/2 Cups
  • Garlic (finely chopped) – 1 Tbsp
  • Celery  (finely chopped) – 2 Tbsp
  • Onion  (finely chopped) – 1/2 Cup
  • Salt – to taste
  • Paprika Powder – to taste
  • Sugar – to taste
  • Tomato Ketchup – 1 Tbsp
  • Tomatoes (roughly chopped) – 3 medium
  • Dry Italian Herb Seasoning – 1/2 tsp crushed
  • Black Pepper (crushed) – 1/2 tsp or to taste
  • Oregano (crushed) – 1/2 tsp
  • Dry crushed Red Pepper Flakes – to taste
  • Dry Marjoram Leaves – 1/4 tsp
  • French Beans (finely chopped) – 1/2 Cup
  • Spinach  (finely chopped) – 2 Cups
  • Cheddar Cheese (grated) – 1 Cup
  • Mozzarella Cheese (grated) – 1 Cup
  • Parmesan Cheese (grated) – 1/4 Cup


For Lasagna Noodles:

  • Into a mixing bowl, add all purpose flour, salt, 1 tsp of oil.
  • Mix these well until combined.
  • Gradually add water and make a tight but soft and pliable dough.
  • Grease the dough with few drops of oil and coat well.
  • Cover and rest for 30 mins.
  • Bring 2 ltrs of water to a rolling boil, add salt.
  • Divide the dough into 4 equal portions.
  • Roll them into 9 inch diameter circles. Use dry flour while rolling so that the dough doesn’t stick.
  • Cut the sides to shape into 8 inch square sheet. Sprinkle some flour on top and continue the rolling process with the remaining dough.
  • Stack all the prepared sheets.
  • Drop them into boiling water and cook till tender. DO NOT over cook.
  • Carefully drain them out onto a clean kitchen towel. Grease them with few drops of oil, so that they don’t stick to each other.
  • Now the lasagna sheets are ready. Keep aside.

Tomato Based Vegetable Sauce:

  • Heat a wide pan on medium heat.
  • Add butter, red chilli flakes, black pepper powder, italian seasoning, marjaram leaves, oregano leaves, garlic, celery.
  • Fry till garlic turns golden.
  • Add Red Bell pepper, onion, yellow peppers, green peppers, beans, zucchini, mushrooms.
  • Add Salt and mix well. Cover and cook till vegetables are tender.
  • Blend tomatoes into a fine puree.
  • Add the tomato puree to the cooked vegetables, more salt if needed, sugar, paprika powder, tomato ketchup.
  • Cover and cook for 10 mins.
  • Add Spinach and cook till wilted and cooked (approx 3 mins).
  • Turn OFF the heat and keep the vegetable mixture ready.

For White Sauce:

  • Into a small sauce pan, add butter, let it melt.
  • Add flour, whisk well till the flour is roasted. (approx 2 mins on low heat.)
  • Add Milk and keep whisking all the time.
  • Add crushed pepper, chilli flakes, grated nutmeg, salt.
  • Bring the mixture to a boil and cook till the sauce coats the back of the spatula. (approx) – 5 mins.

Final Assembly and Baking:

  • Preheat the oven to 350 F or 180 C
  • Grease a 9 x 9 inch baking tray with some butter.
  • Line it with one of the boiled pasta sheet, add 1/3 rd of the the vegetable mixture on top and spread evenly.
  • Spread some cheese on top and follow the layering process altering with the boiled lasagna sheet, vegetable mixture and cheese layers.
  • Continue the layering process till you run out of the vegetable mixture, and lasagna sheets.
  • On top add the prepared white sauce and more cheese.
  • Cover with aluminum foil and bake for 40 mins @ 350 F
  • Then broil for 5 mins without any foil to achieve golden color top.
  • Let it rest on the counter for 15 mins.
  • Cut and serve.


Use your favorite vegetables or any leftover vegetables that are sitting in your refrigerator.

Adjust the spiciness to suit your family taste buds.















































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