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Veg Lasagna

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Honestly, I never liked lasagna in restaurants. They are so full of mozzarella cheese that you don’t get any other flavour but cheese. May be it is like a heaven for cheese lovers. But my husband also loves cheese and he loves lasagna too. He had good lasagna in one or two places but for other restaurants where we tried, he agrees with me – So Cheesy. Not us but the lasagna 😀

Anyway, Since he loves lasagna then I had to try it at home so that I can make it for him anytime he wants. Oh man. we are a cheesy couple 🙂 When I made it for the first time, we both said – this is the best lasagna we ever had. In fact when Jatin saw me adding carrots in lasagna, he said that he hates carrots in lasagna. But I wanted to try it my way. And he just couldn’t control and finished the entire lasagna. Then we made it back to back every weekend for the next 3 weeks. It is that delicious.

Isn’t it so tedious to make at home?

Well, it seems so. Making two different sauces then layering and then baking for 30-40 minutes. I also used to think that. But when you start making it, it gets done quickly. White sauce doesn’t take much time. For red sauce, just chop some veggies and cook. Then just layering is left which is quite fun to do. That’s it. And then just light some candles, play some music, open a bottle of your favourite drink and carve your lasagna 😀 Sounds romantic haannn. Well it is.

If you are in hurry, watch the video instead.

Tips to remember while making lasagna:

  1. Pre-soak Lasagna Sheets: Even if your lasagna sheet packet says that it is oven ready, just soak it in hot water before you start prepping up the sauces. If you will layer the dry sheets directly, it will absorb the moisture from the sauces and your lasagna will be dry.
  2. Lump Free White Sauce: Getting lumps in white sauce is a pretty common problem. But to avoid that, add a little amount of milk first and keep stirring till the milk is all absorbed by the flour. Repeat the same thing and you will get a lump free white sauce. Btw, do you know that I make white sauce with whole wheat flour and not all purpose flour. Don’t worry. You won’t even notice the difference.
  3. Grated carrot in red sauce: I prefer to add grated carrot because it gives a nice colour to the sauce and also it gets soft and you won’t get that carrot bite while eating lasagna. That just ruins the experience. Every layer of lasagna should feel soft and smooth.
  4. Let it rest: Resting time after baking is very important. If you won’t let it rest and slice it right away, the sheets will fall off and you won’t like that. I know it is difficult to wait but just do it. Once your lasagna is out of the oven, let it rest and set for 15-20 minutes at least. Don’t worry. It will still be hot.

Just keep these points in mind and now you are ready to make a perfect veg lasagna at home. Grab the ingredients and make it today 🙂

If you make it, please share the photos on Instagram (@marriedfriends) and tag us too. We love to see your recreation of our recipes.

Recipe

Veg Lasagna

Easiest Home-made Lasagna ever.

Servings

2

Prep Time

15 min

Cook Time

55 min

Rest Time

15 min

Ingredients

White Sauce

  • 2 tbsp Butter
  • 2 tbsp Whole Wheat Flour
  • 2 cup Milk
  • Salt to taste
  • 1 pinch Nutmeg freshly grated

Red Sauce

  • 1 tbsp Olive Oil
  • 1 Onion medium size, chopped
  • 3 clove Garlic chopped
  • 100 g Mushroom chopped
  • 1/2 cup Celery chopped
  • 1 cup Carror grated
  • 3 tbsp Tomato Paste
  • 2 cup Tomato blended
  • Salt to taste
  • 1/2 tsp Red Chilli Powder
  • 1/4 tsp Black Pepper
  • Fresh Basil a few leaves, chopped
  • Fresh Parsley a few leaves, chopped
  • 1/2 cup Water if needed

Other

  • Lasagna Sheets around 10
  • 200 g Mozzarella Cheese grated
  • Hot Water to pre-soak sheets

Steps

Prepare Lasagna sheets

  1. Soak lasagna sheets in hot water till they are soft.
    Do not overlap the sheets as they might stick to each other.

White Sauce

  1. Add butter in a heated pan.
  2. Add whole wheat flour and saute till the raw smell goes. It takes around a minute. Do not brown.
  3. Add whole wheat flour and saute till the raw smell goes. It takes around a minute. Do not brown.
  4. Keep the flame medium-low
  5. Add a little milk at a time and keep stirring. 
  6. Add salt and nutmeg.
  7. Let it cook on medium-low flame till the sauce thickens. Keep stirring in between else the milk will stick to the bottom of the pan.
    The sauce keeps on thickening as it cools down. So keep the consistency as needed - not too thick or thin.

Red Sauce

  1. Heat oil in a pan and add chopped onion & garlic. Saute for 1-2 minutes till onions are translucent.
  2. Add mushrooms and cook it on a high flame till it becomes soft.
  3. Add celery and carrot and mix well.
  4. Add tomato paste, salt, red chilli powder, black pepper and mix everything well.
  5. Add blended tomato, basil and parsley. Mix.
  6. If your tomatoes are not juicy enough, add a little water and let it cook on medium-low flame.
  7. Cook till the sauce is slightly thick.

Layering

  1. Preheat oven at 190 deg cel (top/bottom).
  2. Take an oven safe, deep dish and place a little red sauce first. This prevents the sheets from sticking.
  3. Place the sheets, then white sauce on top of it. Then layer red sauce on top and next comes the mozzarella cheese.
  4. Repeat till the dish is full.
  5. For the last layer, place the sheets then any sauce and cover it all over with the cheese.
  6. Bake for 30-40 minutes or till the top layer is slightly brown.
  7. Take it out and let it rest for 15-20 minutes and then slice.
  8. Serve hot.
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