Lasagna is a wholesome meal that needs the method of sauteing,cooking and baking…It is almost like biryani ,you need almost all the ingredients from the counter and a bit of long process.The most hesitating part on trying this dish is the lasagna sheets must be perfectly cooked,it should not be under-cooked nor soggy.The vegetables and the marinara sauce are piquant along with the rapturous chessy base gives the blend of taste in festivity.


Lasagna sheets-10 to 12

Medley of vegetables, chopped -2+1/2 cup

(Zucchini,Broccoli,Cabbage,Bell peppers,Basil)

Garlic, minced-4 cloves

Tomato puree– 2 cups(28 oz)

(Blanched, de-skinned and pureed)

Bechamel sauce– 2 cups (For recipe, Click here)

Italian three cheese blend-1 cup

Oregano-1 tsp

Pepper-1 tsp

Olive oil-2 tbsps



1.Heat a pan, add the oil and sprinkle the minced garlic

2.Saute until the raw flavor goes off, add-in the chopped vegetables 

3.Saute the vegetables for couple of minutes, add in the tomato puree

4.Close the lid and allow it to cook for 5-6 minutes

5.Once the vegetables are half cooked, sprinkle the oregano, salt and pepper.

Saute it for another minute and Set aside to cool.

6.Preheat the oven for 350 F and prepare the bechamel sauce as mentioned here

7.Using any form of rectangle or square baking pan, so the sheets can fit in without overlapped, so the steam reaches all sides to let the sheet cook well.

8. Spread half cup of the tomato sauce on the baking pan and arrange the three sheets on top, Spread the half cup of Bechemal sauce on top of the sheet, sprinkle some cheese followed by half cup of tomato sauce. Layer the sheets on it and repeat the whole process.

(The Layers will be= Tomato Sauce+Sheets+Bechemal Sauce+Cheese+Tomato Sauce+Sheets)

Sprinkle leftover cheese on top and cover it with aluminum foil tightly.

9.Bake it in the oven for 30 minutes and remove and let it stand for 5 more minutes before serving.
10.Cut them into nine 3×3 inch of lasagna


You can replace the tomato puree with readymade tomato or marinara sauce.

To add less cheese, sprinkle it only on top of the final lasagna sheets as I did.

Make sure the sauce is not too runny, otherwise the lasagna turns soggy.

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