Vegetable lasagna in pan recipe can be a perfect lunch or dinner compliment for those who are finding a not so common dishes. A tough dish in so little time with enormous nutrition value what else can be a chef’s want. The dish is a bit time consuming as compared to the other day to day uncommon and tough dishes but the taste it gives after the cooking is done is worth a wait. Here are the steps to make vegetable lasagna in pan recipe. Just follow in detail and in just a little bit time you will be able to serve the vegetable lasagna in pan recipe as lunch or dinner to your friends and family.

Ingredients For Pasta Sheets:

  • Maida / Plain Flour – 1 1/2 cups
  • Salt – 1 tsp
  • Oil – 1 tbsp
  • Water – to make a soft dough
  • Dry Flour – to roll sheets

For Vegetable Layer:

  • Oil – 2 tbsp
  • Garlic – 2 tbsp
  • Oregano – 1 tsp
  • Red Chili Flakes – 1 tsp
  • Onions – 1 chopped
  • Carrot – 1 small
  • Beans – 5-6 chopped
  • Corn – 1/4 cup
  • Potato – 2 medium
  • Salt – 1 tsp
  • Pepper Powder – 1 tsp
  • Greens – 1/2 cup (I used Spinach and Coriander)

For Assembling Lasagne:

  • Cheese – 1 cup (grated)
  • White Sauce – 1 Cup
  • Marinara Sauce – 1 cup

Recipe:

In a large mixing bowl combine maida, salt, and oil.

Mix everything and using little water at a time. knead to form a soft dough.

Once done, divide the dough into 4 portions, cover the dough with a damp cloth and set aside for 20 minutes.

After 20 minutes, the dough is ready to be rolled. Sprinkle some dry flour and take one portion of the dough and start to roll the dough using a rolling board and rolling pin.

Roll the dough into thin round shape sheets, almost to the size of the pan being used for the lasagna. Use dry flour as needed.

Once the sheets are rolled, place it on the wire or cooling rack and allow it to dry for at least 30 minutes or until firm and translucent. Follow the same steps for the other sheets.

For filling:

In a pan, pour oil and heat the oil.

Add chopped garlic, chili flakes, and oregano. Cook for a minute or until the herbs infuse all the flavors into the oil.

Next, add the onion.

Then carrots, French beans, corn, and potatoes.

Stir fry all the veggies over high heat for 3-4 minutes or until the vegetables become slightly soft.

Add salt, yellow chili powder or black pepper and mix.

Once the vegetable leaves moisture, add spinach and coriander.

Stir everything over medium flame for 3-4 minutes or until they are dry.

Once the vegetables are done, remove them in a bowl and allow it to cool slightly.

For assembling the lasagna:

In the cooking pan, pour a ladle full of the marinara and spread it evenly.

Place the pasta sheet and spread some more of the marinara sauce along with some white sauce.

Like this.

Next, add some vegetables followed by some grated cheese and some more white sauce.

Again Place the pasta sheet and spread some of the marinara sauce along with some white sauce.

Add some vegetables followed by some grated cheese and some more white sauce.

The final layer should consist a little bit of both the sauces, vegetables, and cheese.

Like this, then Place the pan and over low flame cook the lasagna for 20 minutes.

After 10 minutes the cheese will melt, using a spoon spread the cheese evenly so that the top brown’s well.

20 minutes and your Lasagna is ready. Sprinkle some red chili flakes and chopped fresh coriander.

Enjoy vegetable lasagna in pan with your near and dear ones.

Don’t forget to share your experience. let me know if you have any queries in the comment box.