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Simple Jain recipes for everyday life.

MyFoodCulture

Lasagna (4-6 servings)

Lunch/Dinner Italian
Lasagna (4-6 servings)

Description

A comforting vegetarian lasagna layered with tomato-basil vegetables, creamy white sauce, and plenty of cheese. The combination of zucchini, bell peppers, fresh tomato sauce, and two kinds of cheese makes it rich, saucy, and perfect for a family-style meal.

Ingredients

  • 8 lasagna sheets
  • Water, for boiling
  • 1 teaspoon salt
  • 1 teaspoon olive oil
  • 6 medium ripe tomatoes, quartered
  • 1 tablespoon olive oil
  • 1 small green bell pepper, diced
  • 1 small red bell pepper, diced
  • 1 medium zucchini, diced
  • 1/2 teaspoon chili flakes
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon black pepper
  • 3/4 teaspoon salt, or to taste
  • 2 tablespoons homemade ketchup (optional)
  • 1/4 cup loosely packed fresh basil leaves
  • 2 cups milk
  • 3 tablespoons cornstarch
  • 1/2 cup milk, for making the slurry
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/2 cup shredded cheese, optional
  • 1 cup shredded mozzarella cheese (for layering)

Directions

  1. Preheat the oven to 400°F.
  2. Bring a large pot of water to a boil and add the salt and olive oil.
  3. Add the lasagna sheets and cook according to package directions until just tender.
  4. Remove the sheets carefully with tongs and place them separately on a strainer or lightly greased tray so they do not stick together.
  5. To make the tomato sauce, place the quartered tomatoes in a pan, cover, and cook over medium heat for 10–12 minutes, until completely softened.
  6. Let the tomatoes cool slightly, then blend until smooth.
  7. Heat 1 tablespoon olive oil in a wide pan over medium-high heat.
  8. Add the green pepper, red pepper, and zucchini and sauté for 4–5 minutes.
  9. Add the blended tomato purée, chili flakes, oregano, dried basil, black pepper, and salt.
  10. Cook uncovered for 8–10 minutes, stirring occasionally, until the sauce thickens slightly.
  11. Add the homemade ketchup if wanted and fresh basil, mix well, and turn off the heat.
  12. To make the white sauce, mix 3 tablespoons cornstarch with 1/2 cup milk until completely smooth.
  13. Heat the remaining 2 cups milk in a saucepan until it just begins to boil.
  14. Slowly add the cornstarch slurry while stirring continuously.
  15. Cook for 2–4 minutes, stirring, until the sauce becomes thick and creamy.
  16. Add the salt, black pepper, oregano, dried basil, and optional shredded cheese.
  17. Stir until smooth, then turn off the heat.
  18. Spread a thin layer of vegetable tomato sauce on the bottom of a baking dish.
  19. Arrange 4 lasagna sheets over the sauce.
  20. Spread half of the vegetable tomato sauce over the sheets.
  21. Spoon half of the white sauce over the vegetables.
  22. Sprinkle with half of the mozzarella and Amul cheese.
  23. Add the remaining 4 lasagna sheets.
  24. Top with the remaining vegetable tomato sauce, followed by the remaining white sauce.
  25. Sprinkle the remaining mozzarella and Amul cheese evenly over the top.
  26. Bake at 400°F for about 20 minutes, or until the cheese is melted and bubbling.
  27. Let the lasagna rest for 10–15 minutes before slicing and serving.
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