Vegetable lasagne

Blog featured image

Vegetable lasagne

Sheets of lasagne layered with tomato ketchup, white sauce and vegetables.

Preparation time: 1 hour

Oven Temp: 350F-180 C


  • 500 gm vegetables-cooked
  • 2 cups tomato puree
  • 1 Tbsp garlic paste
  • Salt and sugar to taste
  • 1 Tbsp chilli powder or to taste
  • 1 Tbsp oregano and basil
  • 2 Tbsp olive oil
  • 1 cup butter
  • 1 cup refined flour
  • 3 cups milk
  • Lasagne sheets
  • 1 cup mozarella and cheddar cheese grated


  • Heat olive oil and saute garlic till slightly colored.
  • Add the tomato puree, salt, sugar, chilli powder, oregano, basil and simmer for a couple of minutes.
  • Heat butter and lightly brown flour in it. Then add milk, bring to a boil and simmer.
  • Make up the Lasagne. Mix together the vegetables with 1 1/2 cup of tomato sauce, and 2 cups of white sauce.
  • Spread a little tomato puree over the base of the dish.
  • Line the dish with a layer of the lasagne strips and spread a thin layer of vegetable mixture over it, then sprinkle some grated cheese.
  • Repeat these layers, till you have at least 5 such layers.
  • Cover the last layer with the white sauce and then dribble some tomato sauce over.
  • Sprinkle some cheese and bake in a pre-heated oven for 25-30 minutes.