Recipe: Perfect Vegetable Lasagna Layered with Spinach and White Sauce - Step by Step Recipe

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Great recipe for Vegetable Lasagna Layered with Spinach and White Sauce - Step by Step Recipe. The first time I had Lasagna, was in this simple restaurant that serves absolutely delicious food called "Polka Dots' In Aundh, Pune. It's located on the main road, in a crowded locality, has a very. You can have Vegetable Lasagna Layered with Spinach and White Sauce - Step by Step Recipe using 25 ingredients and 35 steps. Here is how you cook that.

Ingredients of Vegetable Lasagna Layered with Spinach and White Sauce - Step by Step Recipe

1. It's 1 of aubergine medium diced.
2. It's 1 of Red Bell pepper large diced.
3. You need 2 of Green Bell Pepper large Diced.
4. It's 10 of baby corns chopped.
5. You need 1 1/2 tsps of Paprika Chili / flakes.
6. Prepare 1 ½ tsps of Oregano Dry.
7. It's 4 of carrots medium diced.
8. Prepare 4 tsps of Garlic Minced.
9. It's 2 tbsps of Butter.
10. You need 3 tbsps of Olive Oil.
11. You need 10 of Spinach Leaves.
12. You need 2 tbsps of APF ( Maida).
13. It's 2 ½ cups of Milk (1 cup = 200 ml).
14. You need 1 tbsp of Butter.
15. It's 1 tsp of garlic Minced.
16. It's 2 tbsps of Olive Oil.
17. You need A pinch of Nutmeg.
18. It's of Salt as per taste.
19. It's 2 tbsps of APF ( Maid.
20. You need 2 ½ cups of Milk (1 cup = 200 ml).
21. You need 1 tbsp of Butter.
22. Prepare 1 tbsp of Olive oil.
23. Prepare 1 tsp of Garlic.
24. You need 1 tsp of Basil Dry.
25. It's to taste of Salt.

Repeat the layers once, starting with noodles and ending with squash. Drizzle a small amount of white sauce over the bottom of a lasagna pan or large casserole. Continue layering pasta, spinach, and white sauce until you lay down the top sheet of pasta. Add another layer of lasagna noodles to cover the vegetable and tomato sauce mixture.

Vegetable Lasagna Layered with Spinach and White Sauce - Step by Step Recipe step by step

1. Dice all the vegetable, set aside..
2. Start with the eggplant; I like crispy pieces of eggplant in my lasagna so I fried them first and then the rest of the vegetables..
3. Take a non stick or a heavy bottom pan; add 1 tbsp butter and 1 tbsp olive oil to it, once hot add 1 tsp of minced garlic..
4. Sauté for a minute, and then add the eggplant and sauté till it turns brown and crispy..
5. Season it with salt and ½ tsp paprika / chili flakes set aside..
6. Now in the same pan, add 1 tbsp of butter and 2 tbsp of olive oil, once hot add the remaining garlic..
7. Add olive oil + butter and saute.
8. Add chopped veggies to the pan.
9. Sauté again for a minute, add all the veggies, cook them till they are slightly cooked, takes approximately 7-10 minutes..
10. Saute till the veggies have just started to cook.
11. Season the veggies with salt, pepper and oregano, set aside..
12. Mix them, next let make the sauces.
13. To blanch the spinach leaves, take a heavy bottom pan, add 7-8 cups of water, a pinch of salt and bring to boil, add the spinach leaves..
14. Blanch the leaves for 3-4 minutes, remove from the boiling water and wash them under fresh running water..
15. Squeeze the excess water and grind spinach leaves in a mixer..
16. Keep whisking till the sauce starts to thicken.
17. In another pan, add 1 tbsp of butter, 1 tbsp of olive oil and minced garlic..
18. Add APF (maida) whisk this till the APF cooks and the raw smell disappears..
19. Similar to spinach sauce.
20. Reduce the flame to minimum or remove from heat and then add milk.Increase the flame to medium to cook the sauce whilst continuously whisking..
21. Stir till the sauce starts to thicken.
22. The sauce starts to thicken, season with salt, pepper and basil..
23. Follow the instructions on the box; cook the sheets just like you cook pasta – Al Dente..
24. Once the sheets are cooked and drained, smear a little oil on the sheets, so that they don't stick to each other..
25. Use a Bake Safe/ Oven Safe dish for the lasagna, I used a square dish, if you have a round dish cut the sheets to fit in the dish and layer it accordingly..
26. Grated Cheese – Use as much as you like, I used Amul processed cheese, you can also use combination of Mozzarella + Processed and Cheddar Cheese to add more flavour..
27. I needed 6 Lasagna sheets to make this dish, with garlic bread n salsa it was a hearty meal for 4 people..
28. Spread white sauce on the bottom of the dish.
29. Place the lasagna sheets, I needed 2 sheets.
30. Then put a layer of vegetables and top it with spinach sauce..
31. Spread spinach sauce on it, then vegetables, white sauce and cheese..
32. Make the third layer same as layer 1 or 2.
33. After the layering of lasagna sheets and vegetables is done, sprinkle a generous layer of cheese on this last layer and bake it for 15 minutes at 180 degree celsius..
34. And for 3 – 5 minutes on bake + grill mode in Microwave Convection Oven to get a nice brown grilled cheese on top of the Lasagna..
35. Note – The cheese tends to burn very quickly so check after a minute or two to avoid burning the cheese!.

Top with half of the sauce, then with the remaining noodles, ricotta, and vegetable mixture. Spread the remaining spinach mixture over the sauce, followed by layers of the remaining carrots and mushrooms. Pour remaining sauce evenly on top. Lasagna is traditionally made with meat, tomato sauce and Parmesan cheese, but nowadays all kinds of cheese—especially mozzarella and ricotta—are added, as well as many kinds of vegetable. The recipe I'm sharing with you today is a vegetable lasagna that both vegetarians and meat lovers alike can enjoy.

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