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Vegetable Lasagna
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Time To Make the Dish: 1 hr
Servings
4-6
Diet
Veg
Cuisine
Italian
Ingredients
- For the Lasagna:
- Golden Crown Lasagna Sheets – 9–12 sheets (depending on pan size)
- Golden Crown Button Mushrooms – 1 cup (sliced)
- Golden Crown Corn Kernels – ½ cup
- Canz Baby Corn – ½ cup (sliced)
- Golden Crown Green Peas – ½ cup
- Golden Crown Tomato Puree / Sauce – 1½ cups
- Onion – 1 medium (finely chopped)
- Golden Crown Garlic paste – 2 tsp
- Olive oil – 2 tbsp
- Italian herbs (oregano, basil) – 1 tsp
- Salt & pepper – to taste
- Grated cheese (mozzarella / cheddar) – 1½ cups
- Parmesan cheese – 2 tbsp (optional)
- For White Sauce (Béchamel):
- Butter – 3 tbsp
- Golden Crown Cornflour / All-purpose flour – 3 tbsp
- Milk – 2 cups
- Nutmeg – a pinch
- Salt & pepper – to taste
Instructions
- 01 In a saucepan, melt butter on medium flame.
- 02 Add cornflour and cook for 1–2 minutes, stirring continuously.
- 03 Gradually whisk in milk, stirring to avoid lumps.
- 04 Cook until it thickens slightly.
- 05 Season with salt, pepper, and a pinch of nutmeg. Set aside.
- 06 Heat olive oil in a pan.
- 07 Sauté onion and garlic until translucent.
- 08 Add Golden Crown Button Mushrooms, corn kernels, Canz baby corn, and peas. Stir-fry for 3–4 minutes.
- 09 Pour in tomato puree and add Italian herbs, salt, and pepper. Cook for 5 minutes until slightly thick.
- 10 Preheat oven to 180°C (350°F).
- 11 In a baking dish, spread a thin layer of white sauce.
- 12 Place a layer of Golden Crown Lasagna sheets.
- 13 Spread ⅓ of the vegetable-tomato mixture, then drizzle some white sauce, and sprinkle some grated cheese.
- 14 Repeat layers 2–3 times, finishing with white sauce and a generous layer of cheese on top.
- 15 Sprinkle Parmesan cheese if using.
- 16 Cover with foil and bake for 25 minutes.
- 17 Remove foil and bake for another 10–15 minutes until top is golden and bubbly.
- 18 Let the lasagna rest for 5–10 minutes before slicing.
- 19 Serve hot with a side salad or garlic bread.
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