How to Make Favorite Veg Lasagne

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Before you jump to Veg Lasagne recipe, you may want to read this short interesting healthy tips about Turn to Food to Elevate Your Mood.

Most of us think that comfort foods are bad for us and that we ought to avoid them. Sometimes, if your comfort food is a high sugar food or another junk food, this is true. At times, comfort foods can be perfectly nutritious and good for us to consume. Several foods actually do improve your mood when you consume them. If you feel a little bit down and you need an emotional pick me up, try some of these.

Some grains are actually excellent for fighting off bad moods. Millet, quinoa, barley, etc are excellent at helping you be happier. They can help you feel full for longer as well, helping you feel better. It's not hard to feel a little bit off when you feel famished! The reason these grains are so good for your mood is that they are not hard for your stomach to digest. These foods are easier to digest than others which helps promote a rise in your sugar levels which in turn brings up your mood to a happier place.

See, you don't need to eat all that junk food when you wish to feel better! Try a couple of of these hints instead.

We hope you got insight from reading it, now let's go back to veg lasagne recipe. You can cook veg lasagne using 37 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Veg Lasagne:

1. Prepare of For the tomato sauce.
2. Get 1 1/2 cups of fresh tomato pulp.
3. Use 1 tbsp of olive oil.
4. Get 1 tsp of finely chopped garlic (lehsun).
5. Use 1/2 cup of finely chopped onions.
6. Prepare 1/2 tsp of dried oregano.
7. You need 1 tsp of dry red chilli flakes.
8. Use 2 tbsp of tomato ketchup.
9. You need 1 tsp of chilli powder.
10. Prepare to taste of Salt.
11. You need 1/2 tsp of sugar.
12. Get sheets of For the lasagna.
13. You need 4 of lasagne sheets, readily available in the market.
14. You need 1 tsp of oil.
15. Prepare to taste of Salt.
16. Use of For the roasted vegetables.
17. Prepare 1/2 cup of diagonally cut coloured capsicum (red, yellow and green).
18. Prepare 1/2 cup of diagonally cut baby corn.
19. You need 1/4 cup of broccoli florets.
20. Prepare 1/2 cup of diagonally cut zucchini.
21. You need 2 tsp of olive oil.
22. Provide 1 tsp of finely chopped garlic (lehsun).
23. Use 1 tsp of dry red chilli flakes.
24. Use to taste of Salt and freshly ground black pepper (kalimirch).
25. Use of For the creamy vegetables.
26. Take 1 cup of milk.
27. Take 1 tbsp of plain flour (maida).
28. Take 1/2 cup of chopped coloured capsicum (red, yellow and green).
29. Use 1/4 cup of baby corn roundels.
30. Use 1/2 cup of broccoli florets.
31. You need 1 tbsp of butter.
32. Take 1 tsp of garlic (lehsun) paste.
33. Prepare to taste of Salt and freshly ground black pepper (kalimrch).
34. You need of Other ingredients.
35. Provide 1/2 cup of grated mozzarella cheese.
36. Prepare 1/2 cup of grated processed cheese.
37. Provide 1 tsp of dried mixed herbs.

Instructions to make Veg Lasagne:

1. For the tomato sauce 1. Heat the olive oil in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds. 2. Add the onions and sauté on a medium flame for 1 to 2 minutes. 3. Add the tomato pulp, oregano, chilli flakes, tomato ketchup, chilli powder and salt, mix well and cook on a medium flame for 5 to 6 minutes, while stirring occasionally. 4. Add the sugar, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside..
2. For lasagna sheets 1. Combine enough water, oil and salt in a broad non-stick pan, mix well and allow the water to boil. 2. Once the water starts boiling, add 2 lasagne sheets and cook on a medium flame for 5 to 7 minutes, taking care they do not stick to each other. 3. Drain and remove it on a plate. Keep aside. 4. Repeat steps 2 and 3 to cook the remaining 2 lasagne sheets..
3. For the roasted vegetables 1. Heat the olive oil in a broad non-stick pan, add the garlic and chilli flakes and sauté on a medium flame for a few seconds. 2. Add the coloured capsicum, baby corn, broccoli, zucchini and salt and sauté on a medium flame for 3 to 4 minutes, while tossing occasionally. Keep aside..
4. For creamy vegetables 1. Combine the milk and plain flour in a deep bowl and whisk well till no lumps remain. Keep aside. 2. Heat the butter in a broad non-stick pan, add the garlic paste and sauté on a medium flame for a few seconds. 3. Add the coloured capsicum and sauté on a medium flame for 1 minute. 4. Add the baby corn, broccoli and salt and sauté on a medium flame for 2 to 3 minutes..
5. 5. Add the milk-plain flour mixture, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. 6. Add little salt and pepper powder, mix well and cook on a medium flame for 1 minute, while stirring continuously. 7. Divide the creamy vegetables into 2 equal portions and keep aside..
6. How to proceed 1. Spread ¼ cup of prepared tomato sauce evenly in a baking dish. 2. Place 2 cooked lasagne sheets evenly over it and press it lightly. 3. Spread a portion of the creamy vegetables and 5 tbsp of the prepared tomato sauce evenly over it. 4. Top it with the roasted vegetables and spread it evenly. 5. Sprinkle ¼ mozzarella cheese and ¼ cup of processed cheese evenly over it..
7. 6. Place the remaining 2 cooked lasagna sheets and spread the remaining portion of the creamy vegetables evenly over it. 7. Spread the remaining 5 tbsp of tomato sauce and again sprinkle ¼ mozzarella cheese and ¼ cup of processed cheese evenly over it. 8. Finally, sprinkle mixed herbs evenly over it and bake in a pre-heated oven at 200°C (400°F) for 15 to 20 minutes, or till the cheese melts and it turns light brown in colour from the top. Serve immediately.

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