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Homemade Vegetable Lasagna Recipe

Ingredients:
For Tomato Sauce:

6 to 7 no. tomatoes (chopped)
1 medium onion (chopped)
4 cloves garlic (chopped)
1 tbsp coriander stems
1 tsp sugar
Salt to taste
2 tbsp tomato paste or sauce
1 tbsp dried herbs any of your choice (rosemary oregano, basil, or thyme)
1 tbsp olive oil

For Pasta Dough:

1 cups semolina
1/4 cup Hot water (add more as needed)
1 tsp Salt
Turmeric optional

For Vegetable Filling:

1 tbsp olive oil
3 cloves garlic (chopped)
1 cup mushrooms (sliced)
1/2 cup bell peppers (chopped)
1/4 cup carrots (chopped)
1/2 cup eggplant (chopped)
1/2 cup zucchini (chopped)
Salt and pepper to taste
1 tsp red chilli flakes
1 tsp oregano

For White Sauce (Béchamel):

3 tbsp butter
2 tbsp all-purpose flour or wheat flour
1 +1/4 cup milk
1 cup proceesed cheese
Salt and pepper to taste
1/2 tsp nutmeg

For Layering and Topping:

mozzarella cheese (grated)
Coriander

Instructions:

1. Make the Tomato Sauce:

Steam chopped tomatoes, onion, garlic, and coriander.
Blend tomato into a smooth puree.
In a pan, heat olive oil and sauté the onion until translucent.
Add the tomato puree and cook for 15 minutes.
Stir in sugar, herbs, and tomato paste. Cook until the oil separates.

2. Prepare the Pasta Dough:

Grind semolina in a mixer until it forms a fine powder.
Gradually add hot water and knead to form a medium-hard dough.
Knead for 15-20 minutes.
Cover with plastic wrap and let it rest for at least 1 hour.

3. Cook the Vegetables:

Heat oil in a pan and sauté garlic.
Cook mushrooms on high heat.
Add bell peppers, carrots, eggplant, and zucchini.
Sauté until 80% cooked. Season with salt and pepper and herbs.

4. Make the White Sauce:

In a pan, melt butter over medium heat.
Add flour and stir until the raw smell disappears.
Gradually add milk, stirring continuously to prevent lumps.
Cook until thick but slightly runny.
Stir in cheese and salt and pepper and nutmeg powder.

5. Roll and Cook the Pasta Sheets:

Roll the rested dough into thin sheets.
Cut into rectangular strips and dust with flour to prevent sticking.
Boil water with a pinch of salt and cook pasta sheets until they float.
Drain and coat with olive oil.

6. Layer the Lasagna:

Spread a layer of tomato sauce at the bottom of the baking dish.
Place a layer of pasta sheets over the sauce. Then add another layer of tomato sauce.
Spread white sauce evenly over the pasta sheets.
Add a layer of sautéed vegetables.
Repeat the process – pasta sheets, tomato sauce, white sauce, and vegetables.
Top with mozzarella and parmesan cheese.

7. Bake:

Preheat oven to 180°C (350°F).
Bake for 25 to 30 minutes or until the top is golden and bubbly.

Enjoy your homemade vegetable lasagna!

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