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Roasted Vegetable Lasagne

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Alternate layers of pasta and vegetables topped with cheese and baked.

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Preparation Time : 16-20 minutes

Cooking time : 41-50 minutes

Servings : 4

Roasted Vegetable Lasagne

Main Ingredients

Lasagne, Babycorn

Cuisine

Italian

Course

Main Course-Veg

Level Of Cooking

Medium

Ingredients

  • Lasagne
    4 sheets
  • Babycorn
    6-7
  • Mushroom
    3-4
  • Zucchini
    1
  • Yellow squash
    1 medium
  • Onion
    2 medium
  • Red capsicum
    1/4
  • Yellow bell pepper
    1/4
  • Green capsicums
    1/4
  • Olive oil
    6 tablespoons
  • Salt
    to taste
  • Garlic, chopped
    2 tablespoons
  • Paprika
    to taste
  • Thyme
    a few
  • Black peppercorns, crushed
    to taste
  • Tomato puree
    2-3 tablespoons
  • Tomato, blanched
    1/2 cup
  • Cream
    1 cup
  • Cream cheese
    2-3 tablespoons
  • Mozzarella cheese
    100 grams

Method

Step 1


Preheat oven to 200°C. Roughly chop baby corns, button mushrooms, green zucchini, yellow squash and place in a baking tray. Chop 1 onion into large chunks and add.

Step 2


Chop green, red and yellow capsicums and add. Drizzle 2 tbsps olive oil, salt, 1 tbsp chopped garlic, a little paprika powder, a few thyme sprigs, ¼ tsp crushed black peppercorns and mix.

Step 3


Roast vegetables in the preheated oven at 200°C for 20 minutes. Set aside. Boil water with 1 tbsp olive oil in a deep non-stick pan.

Step 4


Put lasagne sheets in the boiling water, reduce heat and cook for about 6-7 minutes. Heat 3 tbsps olive oil in a non-stick pan, add 1 tbsp garlic.

Step 5


Chop the other onion and add along with tomatoes, paprika powder and salt and mix. Add tomato puree and simmer. Drain lasagne sheets and set aside on a plate to dry.

Step 6


Add roasted vegetables to tomato sauce and mix. Heat another non-stick pan, pour cream, salt, cream cheese spread and mix till well blended. Take a baking bowl, drizzle remaining olive oil.

Step 7


Place a lasagne sheet and spread roasted vegetables. Finely slice mozzarella cheese and place some slices over the vegetables.

Step 8


Place another lasagne sheet and repeat the layers till all the vegetables and lasagne sheets are used up.

Step 9


Pour cream cheese mixture over the top, place remaining mozzarella slices on top and bake in the preheated oven for 5 minutes or till the cheese melts. Serve hot.

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