Veggie Lasagna









Veggie Lasagna:
For the filling:
1 broccoli..cut the florets from the broccoli and throw the stem away
1 red bell pepper..cubed
1 yellow bell pepper..cubed
1 large onion..diced
1 zucchini..cubed
1/3 cup oil
1/4 tsp turmeric powder
1/4 tsp curry powder
1/4 tsp cumin powder
1/4 tsp red chili flakes

For the filling:
In a non stick pan, add the oil and cook the onion.
Once the onions are soft, add the remaining ingredients except the zucchini and the broccoli.
Mix the mixture well.
Then add the broccoli, zucchini and mix well.
Do not over cook the broccoli and zucchini..leave them somewhat raw as they
are going to cook in the oven.
Top up with some more coriander
Remove the mixture from the stove.
For the bechamel sauce:
4 cups milk
5 tbsp flour
Ground black pepper

Add these ingredients in a pan, cook stirring constantly until it becomes somewhat
Remove from the stove.

You also need:
3 cups grated cheese
6 to 7 tbsp cottage cheese
1 box oven bake lasagna noodles

Take an oven safe lasagna pan and add the bechamel sauce, then layer the lasagna noodles,
then the sauce again, then the cottage cheese about 2 tbsp each layer, then the vegetables then the cheese,
then the sauce then the lasagna noodles then the sauce n repeat in this manner until all the ingredients are in the pan.
Cover it and bake it at 375 degrees oven for half an hour, then turn the oven to 350 degrees and cook it for another half an hour.
After an hour,carefully check to see if the lasagna noodles are cooked.
50 minutes into the baking, remove the cover and cook the lasagna without covering.
Once the lasagna is cooked, remove it from the oven and serve it hot or warm.


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