Roasted Vegetable Lasagna Recipe

step 1

• STEP 1.Preheat a large wok and add 3 tbsp olive oil. Add 4 finely chopped garlic cloves, 1 finely chopped onion, 1 finely chopped red bell pepper. Saute for a few minutes till vegetables are soft and roasted.

step 2

• STEP 1.Then add 2 sliced carrots, 2 small sliced zucchinis (green & yellow). Sprinkle salt and stir well.

step 3

• STEP 1.Cover the pan and allow the vegetables to steam cook until semi-cooked but still firm. Turn off the heat and keep aside.

step 4

• STEP 1.To make the lasagna sauce,in a large mixing bowl add 300 ml veeba pasta & pizza sauce, 100 ml fresh cream, veeba white pasta dressing as required for added creaminess and a handful of chopped basil leaves. Mix well to combine together.

step 5

• STEP 1.To assemble the lasagna, in a baking dish spread a bottom layer of the pasta sauce.

step 6

• STEP 1.Place 1 or 2 lasagna sheets over the sauce to cover the surface area of the dish.

step 7

• STEP 1.Then spoon some roasted vegetables on the lasagna sheet.

step 8

• STEP 1.Over this spread more pasta sauce and spread to cover the vegetables.

step 9

• STEP 1.Sprinkle grated paneer or ricotta cheese.

step 10

• STEP 1.Repeat the process, by placing a second layer of pasta sheets.

step 11

• STEP 1.Then spoon some roasted vegetables on the lasagna sheet and spread more sauce and sprinkle crumbled paneer.

step 12

• STEP 1.Top with any leftover roasted vegetables and paneer.

step 13

• STEP 1.Lastly cover the surface of the dish with ½ cup grated mozzarella cheese.

step 14

• STEP 1.Cover the baking dish with aluminum foil and place in a preheated oven at 180 degrees celsius. Bake for 30 to 40 minutes .

step 15

• STEP 1.Remove from the oven and allow the lasagna to rest for a few minutes before cutting into it as the inside of the lasagna will be bubbling hot.