Vegetable Lasagna with an Indian touch


WARNING:- This is not the regular vegetable lasagna. Only the lasagna sheets and cheese sauce are Italian. Rest are Indian. This is a really spicy Lasagna.


You will need 4-6 lasagna sheets. Boil the lasagna sheets in salted water adding 1 tbsp. of oil for 20-25 minutes. Drain the water, separate the sheets and keep them aside.

For the vegetable mixture:-

  1. Oil – 2 tbsps.
  2. Mustard seeds – 1/2 tsp.
  3. Cumin seeds – 1 tsp.
  4. Kashmiri dry red chillies – 2 numbers; cut into 3 or 4 pieces
  5. Curry leaves – a few
  6. Garlic – 3 big cloves; grated
  7. Onion – 1 cup; finely chopped
  8. Potato – 2 cups; cut into small cubes
  9. Turmeric powder – 1/2 tsp.
  10. Red chilly powder – 1/2 tsp.
  11. Tomato – 1 cup; finely chopped
  12. Carrot – 2 numbers; medium; chopped
  13. French beans – 1 cup; cut into 1″ pieces
  14. Brinjal – 2 numbers or 1.5 cups; cut into cubes (I used the thin and long variety)
  15. Sweet corn kernels – 1 cup ( I used tinned corn)
  16. Water – 1/4 cup
  17. Salt – 1.5 to 2 tsps.
  18. Tomato ketchup – 2.5 tbsps.
  19. Green capsicum – 1/2 cup; chopped

For the cheese sauce:-

  1. Butter – 2 tbsps.
  2. Maida – 2 tbsps.
  3. Milk – 1.5 cups
  4. Water – 1/2 cup
  5. Salt – to taste
  6. Pepper powder – 1/2 tsp.
  7. Mustard powder – 1/2 tsp.
  8. Grated cheddar cheese – 3 tbsps. (level)

For layering and topping:-

  1. Tomato ketchup- as needed
  2. Oregano – 1/2 tsp.
  3. Cheddar cheese – 3 tbsps.


 For the vegetable mixture:-

  1. Heat oil in a broad non-stick pan & add the mustard seeds and cumin seeds. Allow them to pop. Stir in the dry red chillies and curry leaves.
  2. Add the garlic and cook till it starts to change colour. Stir in the chopped onion and cook till it goes pink. Do not brown the onions.
  3. Stir in the chopped potatoes and salt and fry for 5 minutes on medium heat. Add the turmeric powder and chilly powder and cook for a minute on low heat.
  4. Throw in the tomatoes and cook for 5-7 minutes or till they turn soft.
  5. Add the beans, carrot, brinjal, 1/4 cup of water and salt & cover cook on low heat for 15 minutes or till done. Add tomato ketchup, corn and green capsicum and mix. Check for salt and add more if needed. Switch off heat.

For the cheese sauce:-

Heat butter and add the flour. Cook for 2 minutes on low heat. Add water, milk, slat, mustard powder, pepper powder and mix. Cook till the sauce thickens. Add 3 tbsps. of grated cheddar cheese and mix. Switch off heat.

Layering and baking:-

  1. Grease a baking dish & place lasagna sheets as the first layer. Spread half of the vegetable mixture over it. Sprinkle 1/4 tsp. of oregano. pour half of the cheese sauce over the vegetable layer. Drizzle some tomato ketchup over the sauce.
  2. Repeat this layering once more.The final layer should be the cheese sauce. Sprinkle grated cheddar cheese.
  3. Bake in a 180C preheated oven for 10 minutes.
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