Sunday, February 1, 2009

Veggy Lasagna

Yesterday I was craving for some hot & yummy Italian food, but it was too cold to go outside. I thought of cooking up some Lasagna for me and hubby. I made Vegetarian version of classic Italian Lasagna. It is lighter, healthier, full of flavors and delicious.

Ingredients ( Serves 4 )
3 Sheets Lasagna ( Cooked )
1.5 cup Pasta Sauce

Vegetable Filling
  • 1/2 cup finely chopped cabbage
  • 1/2 cup finely chopped green capsicum
  • 1/4 cup frozen corn kernels
  • 1/4 cup grated carrot
  • 1 tbsp olive oil
  • 1/4 tsp red chilli flakes
  • 1 tsp vinegar
  • salt to taste

Cheese Filling

  • 100 gms cream cheese
  • 1/4 cup grated Mozarella cheese
  • 1 egg or 1/4 cup milk


  • 1/4 cup bread crumbs
  • 1 tbsp walnuts
  • 3 tbsp grated mozarella cheese


Boil lasagna sheets according to instructions on package.

For vegetable fillings heat 1 tbsp olive oil in a pan, add all the vegetables and stir fry at high heat for 5 minutes till vegetables are cooked. Turn off the flame and add vinegar, chilly flakes and salt. Set aside.

In a bowl mix together all the ingredients for cheese filling i.e. grated mozarella cheese, cream cheese and eggs/milk. Set aside.

Add all the ingredients of topping that is grated mozarella cheese, bread crumbs and walnuts. Set aside.

Grease a baking pan with cooking oil. Divide the vegetable filling, cheese filling into 3 parts. In the bottom of pan, apply a thin layer of pasta sauce, then place a lasagna sheet over it, put 1 part of cheese filling over the sheet and then put 1 part of vegetable filling over the cheese filling.

Repeat the layers till all the lasagna and fillings are used. At the top sprinkle the topping and bake at 350 Deg F (180 Deg C) for 15 to 20 mintues till the cheese at top is melted and gets slightly brown.

Serve hot with garlic bread.

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