Vegetable Lasagne (For a buffet)

Recipe by
Total Time:
3 hours
Serves: 40
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Technique: Bake Recipe
Difficulty: Hard

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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Ingredients

  • 80 - lasagne pasta sheets
  • 5 kg - olive oil
  • 3 - zucchinis
  • 6 kg - onions, chopped
  • 1 kg - eggplants
  • 200 g - garlic, chopped
  • 5 kg - tomatoes
  • 2 cups - oregano, chopped
  • 150 g - mozzarella cheese
  • 2 cups - chopped green bell peppers
  • 1 cup - chopped parsley
  • 1 cup - chopped red bell pepper
  • 4 cups - tomato paste
  • 8 cups - white sauce

How to Make Vegetable Lasagne (For a buffet)

  • Clean and cut the eggplants and zucchini into 1.5 cm cubes.
  • Cut the tomatoes to the same size.
  • Cut the cleaned red and green bell peppers into the same size as well.
  • Saute the chopped onions and garlic in olive oil.
  • Add the pre-cut zucchinis, eggplants and the green and red bell peppers.
  • Saute for about 10-15 mins.
  • Add the tomato paste. Saute. Add in the fresh diced tomatoes and the fine chopped oregano.
  • Simmer this stuffing for a few minutes.
  • Season to taste with salt and pepper.
  • After the cooking process allow the stuffing to cool down.
  • Grease enough food pans to hold the lasagne. Place a little bit of white sauce on the bottom of the pan.
  • Add the first layer of pasta, and add a 1cm thick layer of stuffing. Repeat these 3 steps until you have about 3 to 4 layers.
  • The top layer must be a pasta again. Cover the pasta top layer with grated mozzarella cheese.
  • Bake the lasagne in an oven for 30 mins at 150 degrees C.

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