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Lasagne - 12 sheets (or enough to make three layers)
Spaghetti sauce - 2 cups
Italian seasoning - 1/2 tsp
powder - 1/4 tsp
Salt to taste
2 cups - mixed vegetables, diced (onion, cabbage, baby carrots, capsicum, bell peppers, broccoli, mushrooms, etc. )
- 1/2 cup
Cheddar cheese - 1 cup
Mozzarella cheese - 1/2 cup
- 3-4 tbsp
How to Make Garden-style Lasagne
Boil the lasagne in water with a pinch of salt.
While the lasagne is boiling, saute the vegetables and corn in olive oil till golden brown.
Add Italian seasoning, garlic powder and salt to it, and then keep them aside.
In a casserole, coat the bottom and sides with olive oil.
Once the lasagne is done, drain and separate the sheets.
Cover the bottom with enough sheets of lasagne to cover it. Spread the spaghetti sauce on this layer evenly.
Now spread a layer on vegetables evenly. Sprinkle the grated cheddar and mozzarella cheese on top.
Repeat layers. The final year must be cheese.
Bake in a pre-heated oven at 350 degrees for about 25-30 minutes.
Serve with warm garlic rolls.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.