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There are lots of sources of information on cooking. Some information is geared in the direction of seasoned chefs and not for the ordinary individual. It can be confusing to wade through all of the available details. The good news is, this Veg Lasagne recipe is easy to make and will certainly provide you some excellent ideas. They will certainly benefit anybody, also an amateur.

You need For the tomato sauce.
Use fresh tomato pulp.
You need olive oil.
Prepare finely chopped garlic (lehsun).
You need finely chopped onions.
Use dried oregano.
Use dry red chilli flakes.
Prepare tomato ketchup.
Prepare chilli powder.
Prepare Salt.
Provide sugar.
You need to prepare For the lasagna.
You need lasagne sheets, readily available in the market.
Prepare oil.
You need to prepare Salt.
Use For the roasted vegetables.
Use diagonally cut coloured capsicum (red, yellow and green).
Use diagonally cut baby corn.
Prepare broccoli florets.
Provide diagonally cut zucchini.
Provide olive oil.
You need finely chopped garlic (lehsun).
Prepare dry red chilli flakes.
You need Salt and freshly ground black pepper (kalimirch).
Prepare For the creamy vegetables.
Provide milk.
Provide plain flour (maida).
You need to prepare chopped coloured capsicum (red, yellow and green).
Prepare baby corn roundels.
You need broccoli florets.
Use butter.
Use garlic (lehsun) paste.
You need to prepare Salt and freshly ground black pepper (kalimrch).
Use Other ingredients.
Provide grated mozzarella cheese.
Use grated processed cheese.
You need to prepare dried mixed herbs.

For the tomato sauce 1. Heat the olive oil in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds. 2. Add the onions and sauté on a medium flame for 1 to 2 minutes. 3. Add the tomato pulp, oregano, chilli flakes, tomato ketchup, chilli powder and salt, mix well and cook on a medium flame for 5 to 6 minutes, while stirring occasionally. 4. Add the sugar, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside..
For lasagna sheets 1. Combine enough water, oil and salt in a broad non-stick pan, mix well and allow the water to boil. 2. Once the water starts boiling, add 2 lasagne sheets and cook on a medium flame for 5 to 7 minutes, taking care they do not stick to each other. 3. Drain and remove it on a plate. Keep aside. 4. Repeat steps 2 and 3 to cook the remaining 2 lasagne sheets..
For the roasted vegetables 1. Heat the olive oil in a broad non-stick pan, add the garlic and chilli flakes and sauté on a medium flame for a few seconds. 2. Add the coloured capsicum, baby corn, broccoli, zucchini and salt and sauté on a medium flame for 3 to 4 minutes, while tossing occasionally. Keep aside..
For creamy vegetables 1. Combine the milk and plain flour in a deep bowl and whisk well till no lumps remain. Keep aside. 2. Heat the butter in a broad non-stick pan, add the garlic paste and sauté on a medium flame for a few seconds. 3. Add the coloured capsicum and sauté on a medium flame for 1 minute. 4. Add the baby corn, broccoli and salt and sauté on a medium flame for 2 to 3 minutes..
5. Add the milk-plain flour mixture, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. 6. Add little salt and pepper powder, mix well and cook on a medium flame for 1 minute, while stirring continuously. 7. Divide the creamy vegetables into 2 equal portions and keep aside..
How to proceed 1. Spread ¼ cup of prepared tomato sauce evenly in a baking dish. 2. Place 2 cooked lasagne sheets evenly over it and press it lightly. 3. Spread a portion of the creamy vegetables and 5 tbsp of the prepared tomato sauce evenly over it. 4. Top it with the roasted vegetables and spread it evenly. 5. Sprinkle ¼ mozzarella cheese and ¼ cup of processed cheese evenly over it..
6. Place the remaining 2 cooked lasagna sheets and spread the remaining portion of the creamy vegetables evenly over it. 7. Spread the remaining 5 tbsp of tomato sauce and again sprinkle ¼ mozzarella cheese and ¼ cup of processed cheese evenly over it. 8. Finally, sprinkle mixed herbs evenly over it and bake in a pre-heated oven at 200°C (400°F) for 15 to 20 minutes, or till the cheese melts and it turns light brown in colour from the top. Serve immediately.

There is constantly something brand-new to find out when it comes to cooking and every chef's skill-set is open to enhancement. This Veg Lasagne recipe is simply a couple of recipe concepts to aid enhance your cook's efficiency. There are much more excellent recipes around and excellent cooks keep searching for them throughout their lives. Consistent discovering is the essential to ever-improving cooking skills.

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