How to Make Vegetable Lasagna Layered with Spinach and White Sauce - Step by Step Recipe in 16 Minutes at Home

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, vegetable lasagna layered with spinach and white sauce - step by step recipe. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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To begin with this particular recipe, we have to first prepare a few ingredients. 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 can achieve that.

The ingredients needed to make Vegetable Lasagna Layered with Spinach and White Sauce - Step by Step Recipe:

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

This is the step-by-step guide to lasagna making process. For the exact recipe and proportions of ingredients, go to Easy Meat Lasagna Recipe. Cook chopped onion on a frying pan, add ground meat and cook through, then add tomato. Spinach mushroom lasagna recipe with step by step pics - creamy Making lasagna is easy and you can have a variety of sauces that can be added in the layers.

Instructions to make Vegetable Lasagna Layered with Spinach and White Sauce - Step by Step Recipe:

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!

Vegetable Lasagna Recipes Vegetarian Lasagna Recipe Spinach Lasagna Lasagna Recipe With Vegetables And This Spinach and Zucchini Lasagna is vegetarian, low carb and gluten-free. It is made with tomato sauce, skinny Vegetarian Shepherd's Pie - Step by Step Photos - Budget Bytes. Amazing recipe, I'm never going back to cheesy lasagna again. I added roasted eggplant, zucchini, and mushrooms and it was incredible. I added zucchini, vegan meat crumbles, and mushrooms to the sauce, along with vegan cheese to the.

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