Garden-style Lasagne

Recipe by
Total Time:
1 hour
Serves: 12
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Technique: Bake Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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  • Lasagne - 12 sheets (or enough to make three layers)
  • Spaghetti sauce - 2 cups
  • Italian seasoning - 1/2 tsp
  • Garlic powder - 1/4 tsp
  • Salt to taste
  • 2 cups - mixed vegetables, diced (onion, cabbage, baby carrots, capsicum, bell peppers, broccoli, mushrooms, etc. )
  • Corn - 1/2 cup
  • Cheddar cheese - 1 cup
  • Mozzarella cheese - 1/2 cup
  • Olive oil - 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.