Vegetable Lasagna with PastaCo’s Fresh Lasagna Sheets

  “Vegetable lasagna when it is made with fresh lasagna sheets and fresh vegetable is simply a dish very hard to resist. It can be made with tomato sauce or white sauce.”
Ready in 1 hour and 15                      minutes                  3 servings     488 cal. per serving
  • Fresh PastaCo’s lasagna sheets
  • PastaCo’s fresh Tomato basil sauce
For vegetable filling:
  • 1 onion
  • 1 medium bell pepper (yellow or red)
  • 100 grams mushrooms
  • ½ cup broccoli
  • 4 pods garlic
  • 6 medium fresh tomatoes
  • ¼ cup chopped basal leaves
  • ½ teaspoon red chili flakes
  • 1 teaspoon Italian seasoning/mixed herbs
  • 1 cup grated/sliced mozzarella cheese
  • ½ teaspoon black pepper (ground or powder)
  • Salt – to taste
  • 2 tablespoon olive oil
  • 3 tablespoon pasta co. tomato sauce
  1. Chop the onion, garlic finely. Dice the bell peppers. Slice and chop the mushrooms finely. Chop the broccoli florets and keep aside.
  2. Cut tomatoes into two and grate them.
  3. Heat a pan with oil. Add garlic and once you get the flavor, add in onions and sauté till translucent.
  4. Now add in the mushrooms, bell peppers, broccoli and mix well. Cook for 2 minutes over low flame or till the vegetables wilt and soften.
  5. Now add the grated tomatoes. Add salt, chili flakes, ground pepper and mix well. Let this cook over low flame for 20-30 minutes till they become almost dry.
  6. Just before taking off fire, add in chopped basil leaves, Italian seasoning and mix well. Keep aside the mixture to cool off.
  7. Grease either a round or square baking tray with olive oil.
  8. Drop the PastaCo’s tomato sauce and spread all around the bottom of the tray.
  9. Place PastaCo’s lasagna sheets. Now place 4-5 tablespoons of the vegetable filling and with a spoon spread it all over the sheet covering it completely.
  10. Now place another sheet to cover the vegetable layer. Sprinkle mozzarella cheese generously all over (or you can use the fresh mozzarella), covering the sheet completely.
  11. Place another sheet on top of the grated cheese layer and spread the vegetable filling.
  12. Likewise proceed with the layers and end with the sheet over which cheese has been spread out.
  13. Preheat oven at 180 C (350 F) and bake for 20-25 minutes or till the cheese has melted and the top has turned to golden brown.
  14. Let it cool for 5-10 minutes.
  15. Slice and serve it hot.