My entire family loves lasagna. Many years ago there used to be a fusion restaurant on Mount Road in Chennai which served some great lasagna. It was a very different lasagna with a bread crumb topping and loads of spinach. I like this particular recipe because it uses both white and red sauce, has a ton of veggies and is not cheesy at all. I hope you enjoy making this for your friends and family.
Recipe: Roasted Vegetable Lasagna.
The recipe is split into three parts and I have mentioned the ingredients under each. You can use store bought white sauce if you don't want the hassle of making it at home. It will also save you some time.
Serves: 4 or 2 ( with leftovers )
Preparation time: 1 hour
Baking time: 40 - 45 mins
For the filling:
1 - Zucchini sliced in half moons
1 - 1/2 cups mushrooms sliced
1 red pepper diced
1 eggplant sliced
2 -3 cloves of garlic un peeled
1 tbsp olive oil
dash of salt & peper
1 tsp Italian seasoning mix.
* Preheat oven to 375 F, Place vegetable on a baking tray sprinkle with olive oil, italian herbs, a dash of salt and pepper.
* Bake for 30-40 mins or until roasted completely.
* Remove the skins of the garlic before assembling in the lasagna. You can roast these veggies a day before you make the lasagna to save you time.
White Sauce:
2 tbsp butter
1/4 cup flour
4 cups hot milk
Salt & pepper to season
red chili flakes for spice
* Before you start the sauce, place 4 cups of milk in a pan on medium heat.
* In a heavy bottomed vessel, melt the butter and add the flour. Stir until the flour is browned a little.
* Add the milk now a little at a time and keep stirring. If the milk is hot enough the sauce will start thickening immediately. Continue until you have added all the milk. If the sauce does not thicken stir continuously on medium low heat. Sometimes the sauce takes around 30 mins to thicken.
For Assembly:
* Store bought Pizza sauce or Tomato sauce
* White sauce
* Pre-cooked lasagna noodles ( approx 10 ) **See Note
* 1 -2 cups grated parmesan cheese
* Roasted veggies
**Note: I like the lasagna noodles to be cooked before I bake them, as the un-cooked lasagna noodles get to dry and thick. Cook according to package instructions.
* In a rectangular baking dish. First spread a layer of the red sauce. Then add a spoonful of roasted veggies everything except the eggplant slices.
* On this we will then place the lasagna noodles in such a way that the entire surface of the baking dish is covered.
* Next layer with the roasted eggplant slices, and cover with white sauce generously.
* Repeat again with a layer of noodles.
* On top of the noodles, now place both a layer of white and red sauce covered with grated parmesan cheese.
* Bake at 375 for 40-45 mins until the cheese on top has melted, bubbly and browned.
Enjoy your lasagna with a side salad.
Recipe: Roasted Vegetable Lasagna.
The recipe is split into three parts and I have mentioned the ingredients under each. You can use store bought white sauce if you don't want the hassle of making it at home. It will also save you some time.
Serves: 4 or 2 ( with leftovers )
Preparation time: 1 hour
Baking time: 40 - 45 mins
For the filling:
1 - Zucchini sliced in half moons
1 - 1/2 cups mushrooms sliced
1 red pepper diced
1 eggplant sliced
2 -3 cloves of garlic un peeled
1 tbsp olive oil
dash of salt & peper
1 tsp Italian seasoning mix.
* Preheat oven to 375 F, Place vegetable on a baking tray sprinkle with olive oil, italian herbs, a dash of salt and pepper.
* Bake for 30-40 mins or until roasted completely.
* Remove the skins of the garlic before assembling in the lasagna. You can roast these veggies a day before you make the lasagna to save you time.
White Sauce:
2 tbsp butter
1/4 cup flour
4 cups hot milk
Salt & pepper to season
red chili flakes for spice
* Before you start the sauce, place 4 cups of milk in a pan on medium heat.
* In a heavy bottomed vessel, melt the butter and add the flour. Stir until the flour is browned a little.
* Add the milk now a little at a time and keep stirring. If the milk is hot enough the sauce will start thickening immediately. Continue until you have added all the milk. If the sauce does not thicken stir continuously on medium low heat. Sometimes the sauce takes around 30 mins to thicken.
For Assembly:
* Store bought Pizza sauce or Tomato sauce
* White sauce
* Pre-cooked lasagna noodles ( approx 10 ) **See Note
* 1 -2 cups grated parmesan cheese
* Roasted veggies
**Note: I like the lasagna noodles to be cooked before I bake them, as the un-cooked lasagna noodles get to dry and thick. Cook according to package instructions.
* In a rectangular baking dish. First spread a layer of the red sauce. Then add a spoonful of roasted veggies everything except the eggplant slices.
* On this we will then place the lasagna noodles in such a way that the entire surface of the baking dish is covered.
* Next layer with the roasted eggplant slices, and cover with white sauce generously.
* Repeat again with a layer of noodles.
* On top of the noodles, now place both a layer of white and red sauce covered with grated parmesan cheese.
* Bake at 375 for 40-45 mins until the cheese on top has melted, bubbly and browned.
Enjoy your lasagna with a side salad.
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