Vegetable Lasagna - Sanjeev Kapoor - Khana Khazana

Heat water in a pan for boiling lasagna sheets.

In another pan, heat olive oil and butter.

Once hot, add crushed garlic and chopped onion, sauté until soft.

Add sliced mushrooms and sliced eggplant (previously salted and rinsed), and sauté.

Add sliced zucchini and salt, mix well.

Add canned tomatoes, crushed black pepper, and chopped bell pepper, and cook on high heat.

Boil lasagna sheets in salted water until slightly undercooked.

Prepare a baking dish with a layer of white sauce on the bottom.

Add a layer of the sautéed vegetable mixture on top of the white sauce.

Place a layer of the hot lasagna sheets over the vegetables.

Add another layer of the sautéed vegetables on top of the lasagna sheets.

Spread more white sauce over the vegetables.

Add another layer of hot lasagna sheets.

Spread remaining white sauce over the top layer of lasagna sheets.

Sprinkle grated cheese and parmesan cheese on top.

Bake in the oven for about 20 minutes until golden and bubbly.

Equipment Needed

Spice Level: