Vegetable lasagna boasts of Italy's unique taste and rich flavour. The thin lasagna sheets are al-dente, making the vegetables stand out in all their glory.VEGETABLE LASAGNAIngredients½ medium green zucchini, chopped 6-8 button mushrooms, sliced½ medium yellow zucchini, chopped 1 medium carrot, peeled and grated ½ small broccoli, cut into small florets 6 lasagna sheets 1 tablespoon olive oil 1 tablespoon chopped garlic 1 medium onion, finely chopped1½ cups tomato concasse1½ teaspoons red chilli flakes 1 teaspoon dried oregano Salt to taste Crushed black peppercorns to taste 1 cup white sauceGrated mozzarella cheese as required10 grams Parmesan cheese Fresh basil leaves as requiredCrushed black peppercorns to taste Method1. Preheat oven to 180° C.2. Heat olive oil in a non-stick pan. Add garlic and sauté for 30 seconds. Add onion and sauté till translucent. 3. Add green zucchini, button mushrooms, yellow zucchini, carrot and broccoli florets, mix and cook for 2-3 minutes. 4. Add 1 cup tomato concasse, chilli flakes, dried oregano, mix and cook for 1-2 minutes. Add salt and crushed peppercorns and mix well. Transfer in a bowl.5. Place 2 lasagna sheets on a square glass baking dish. Spread some tomato concasse, white sauce, vegetable mixture and mozzarella cheese. Make 1 more layer of remaining ingredients. 6. Place 2 lasagna sheets, tomato concasse, white sauce, mozzarella cheese and grate parmesan cheese on top. Place few basil leaves and sprinkle some crushed peppercorns on top. 7. Put the dish into the preheated oven and bake for 20-25 minutes.8. Serve hot. Click to Subscribe: http://bit.ly/1h0pGXfBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
