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Before you jump to Vegetable Lasagna recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.

Healthy eating is nowadays much more popular than it used to be and rightfully so. The overall economy is impacted by the number of people who are suffering from diseases such as hypertension, which is directly associated with poor eating habits. There are more and more efforts to try to get us to lead a healthier lifestyle and nonetheless it is also easier than ever to rely on fast, convenient food that is often bad for our health. People typically assume that healthy diets demand much work and will significantly alter the way they live and eat. Contrary to that information, individuals can modify their eating habits for the better by making a few small changes.

In order to see results, it is definitely not a requirement to drastically change your eating habits. It’s not a bad idea if you wish to make big changes, but the most vital thing is to gradually switch to making healthier eating selections. As you get accustomed to the taste of these foods, you will realize that you’re eating more healthily than you did. Gradually, your eating habits will change and your new eating habits will totally replace the way you ate before.

Therefore, it should be fairly obvious that it’s not difficult to add healthy eating to your everyday life.

We hope you got insight from reading it, now let’s go back to vegetable lasagna recipe. To cook vegetable lasagna you need 40 ingredients and 25 steps. Here is how you cook it.

The ingredients needed to cook Vegetable Lasagna:

1. You need For The Tomato Sauce
2. Prepare 1 1/2 cups fresh tomato pulp
3. Provide 1 tbsp olive oil
4. You need 1 tsp finely chopped garlic (lehsun)
5. Use 1/2 cup finely chopped onions
6. Use 1/2 tsp dried oregano
7. Provide 1 tsp dry red chilli flakes (paprika)
8. Use 2 tbsp tomato ketchup
9. Get 1 tsp chilli powder
10. You need to taste salt
11. Provide 1/2 tsp sugar
12. Take Sheets For The Lasagna
13. Provide 4 lasagne sheets, readily available in the market
14. Prepare 1 tsp oil
15. Use to taste salt
16. Prepare For The Roasted Vegetables
17. Get 1/2 cup diagonally cut capsicum (red, yellow and green)
18. You need 1/2 cup diagonally cut baby corn
19. Prepare 1/4 cup broccoli florets
20. You need 1/2 cup diagonally cut zucchini
21. Prepare 2 tsp olive oil
22. Get 1 tsp finely chopped garlic (lehsun)
23. Take 1 tsp dry red chilli flakes (paprika)
24. Take to taste salt and freshly ground black pepper (kalimirch)
25. Use For The Creamy Vegetables
26. You need 1 cup milk
27. Provide 1 tbsp plain flour (maida)
28. Use 1/2 cup chopped capsicum (red, yellow and green)
29. Prepare 1/4 cup baby corn roundels
30. Provide 1/4 cup carrot
31. Prepare 1/4 cup french beans
32. You need 1/4 cup corn Karla
33. Get 1/2 cup broccoli florets
34. Provide 1 tbsp butter
35. Take 1 tsp garlic (lehsun) paste
36. Prepare to taste salt and freshly ground black pepper (kalimirch)
37. Provide 1/2 cup grated mozzarella cheese
38. You need Other Ingredients
39. Provide 1/2 cup grated processed cheese
40. You need 1 tsp dried mixed herbs

Instructions to make Vegetable Lasagna:

1. For the tomato sauce - Heat the olive oil in a large non-stick pan, add the garlic and sauté on a medium flame for a few seconds.
2. Add the onions and sauté on a medium flame for 1 to 2 minutes.
3. Add the tomato pulp, oregano, chilli flakes, tomato ketchup, chilli powder and salt, mix well and cook on a medium flame for 5 to 6 minutes, while stirring occasionally.
4. Add the sugar, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside.
5. For lasagna sheets - Combine enough water, oil and salt in a large pan, mix well and allow the water to boil.
6. Once the water starts boiling, add 2 lasagne sheets and cook on a medium flame for 5 to 7 minutes, taking care they do not stick to each other.
7. Drain and remove it on a plate. Keep aside.
8. Repeat same for cook the remaining 2 lasagne sheets. (no need to boil water again for the remaining you can use the same boiled water witch you boil earlier)
9. For the roasted vegetables - Heat the olive oil in a broad non-stick pan, add the garlic and chilli flakes and sauté on a medium flame for a few seconds.
10. Add the coloured capsicum, baby corn, broccoli, zucchini and salt and sauté on a medium flame for 3 to 4 minutes, toss occasionally. Keep aside.
11. For creamy vegetables - Combine the milk and plain flour in a deep bowl and whisk well till no lumps remain. Keep aside.
12. Heat the butter in a non-stick pan, add the garlic paste and sauté on a medium flame for a few seconds.
13. Add the bell peppers and sauté on a medium flame for 1 minute.
14. Add the baby corn, broccoli, carrot, corn and salt and sauté on a medium flame for 2 more minute
15. Add the milk-plain flour mixture, mix well and cook on a medium flame for 2 to 3 minutes, stir continuously.
16. Add little salt and pepper powder, mix well and cook on low flame for 1 minute, stir continuously. Off the flam and keep aside.
17. How to proceed - Spread ¼ cup of prepared tomato sauce evenly in a baking dish.
18. Place 2 cooked lasagne sheets evenly over it and press it lightly.
19. Spread a portion of the creamy vegetables and 5 tbsp of the prepared tomato sauce evenly over it.
20. Top it with the roasted vegetables and spread it evenly.
21. Sprinkle ¼ mozzarella cheese and ¼ cup of processed cheese evenly over it.
22. Place the remaining 2 cooked lasagna sheets and spread the remaining portion of the creamy vegetables evenly over it.
23. Spread the remaining 5 tbsp of tomato sauce and again sprinkle ¼ mozzarella cheese and ¼ cup of processed cheese evenly over it.
24. Finally, sprinkle mixed herbs evenly over it and bake in a pre-heated oven at 200°c (400°f) for 15 to 20 minutes, or till the cheese melts and it turns light brown in colour from the top.
25. Serve immediately.

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