Vegetable Lasagne by Tarla Dalal

Vegetable Lasagne, gourmet’s treat, and will surely boost your reputation as a culinary expert!
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Vegetable Lasagne
Preparation Time: 30 minutes.
Cooking Time: 36 minutes.
Serves 4.
Baking Temperature: 200°C (400°F).
Baking Time: 20 to 25 minutes.
For the tomato sauce
1½ cups fresh tomato pulp
1 tbsp olive oil
1 tsp finely chopped garlic (lehsun)
½ cup finely chopped onions
½ tsp dried oregano
1 tsp dry red chilli flakes
2 tbsp tomato ketchup
1 tsp chilli powder
Salt to taste
½ tsp sugar
For the lasagna sheets
4 lasagne sheets, readily available in the market
1 tsp oil
Salt to taste
For the roasted vegetables
½ cup diagonally cut coloured capsicum (red, yellow and green)
½ cup diagonally cut baby corn
¼ cup broccoli florets
½ cup diagonally cut zucchini
2 tsp olive oil
1 tsp finely chopped garlic (lehsun)
1 tsp dry red chilli flakes
Salt and freshly ground black pepper (kalimirch) to taste
For the creamy vegetables
1 cup milk
1 tbsp plain flour (maida)
½ cup chopped coloured capsicum (red, yellow and green)
¼ cup baby corn roundels
½ cup broccoli florets
1 tbsp butter
1 tsp garlic (lehsun) paste
Salt and freshly ground black pepper (kalimrch) to taste
Other ingredients
½ cup grated mozzarella cheese
½ cup grated processed cheese
1 tsp dried mixed herbs
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.
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.
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.
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. 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.
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.
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.