Spring Vegetables Lasagna is a perfect lasagna for vegetarians. It’s a balanced meal with the goodness of vegetables, noodles for carbs and the two cheeses for protein, not to mention the riot of colors it brings to the table.

Ingredients

Method

1. Boil the lasagna noodles as per the package direction. Once ready, drain and keep aside.



2. Chop all the vegetables in half a centimeter cubes. Spinach can be roughly chopped.



3. Heat oil in a nonstick pan. Once the oil is hot, add chopped onions and saute for a minute.



4. Add rest of the vegetables and saute for a few minutes on medium heat until they start to brown.







5. Now, add chopped spinach and 1/4 tsp of salt and saute till spinach leaves wilt and the mixture dries up. Turn off the heat.





6. Run the vegetables in the food processor for a couple of swirls to chop the vegetables finely, don’t puree.



7. Mix the crumbled paneer, chopped vegetables, 1/4 tsp of salt and crushed black pepper.





8. Assemble the lasagna. Spread about 1/2 cup of sauce in a 12 x 6 inch baking dish.



9. Lay down 3 boiled noodles in the dish. Spread half the vegetable mixture on the noodles. Spread about 1/2 cup of sauce on vegetables. Sprinkle 1/2 cup of mozzarella cheese on sauce.





10. Repeat the previous step again.
11. Lay the last 3 noodles in the dish. Pour all the remaining sauce on top and spread. Break the basil leaves roughly and spread on the sauce. Sprinkle the remaining mozzarrela cheese on top.



12. Cover the dish with aluminum foil tightly and put in the preheated oven at 425 degrees Fahrenheit. After 15 minutes, remove the foil and bake for another 15 minutes.
13. Take it out of the oven, Spring Vegetables Lasagna is ready.



Summary

Recipe Name
Spring Vegetables Lasagna
Author Name
Ruchi Garg
Published On
2019-08-14
Total Time
1H30M
Average Rating
5 Based on 3 Review(s)