Vegetable Lasagna Recipe With Homemade Lasagna Sheets (Without Pasta Machine)
Tickling Palates
Tickling Palates
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  • 15 min
  • 30 min
  • Salt –
  • 1/8 tsp
  • 2 to 3 tsp (optional)
  • Capsicum
  • 100 gms
  • 4 pods
  • Basil leaves, chopped –
  • 1. In a mixing bowl, mix together flour and salt
  • 5. After 1 hours, divide the dough into 4
  • 7. If you want you can cut them using a pizza cutter or a sharp knife into strips of rectangle or square as you get in the shops.
  • 1. Chop the onion, garlic finely
  • 3. Heat a pan with oil. Add garlic and once you get the flavor, add in onions and sauté till translucent.
  • 4. Now add in the mushrooms, bell peppers, broccoli and mix well
  • 5. Now add the grated or processed tomatoes
  • 6. Just before taking off fire, add in chopped basil leaves, Italian seasoning and mix well
  • 3. Place a thinly rolled out lasagna sheet
  • 4. Now place another sheet to cover the vegetable layer. Sprinkle mozzarella cheese generously all over, covering the sheet completely.
  • 5. Now place another sheet on top of the grated cheese layer and spread the vegetable filling.
  • 6. Like wise keep on with the layers and end with the sheet over which cheese has been spread out.
  • 20-25 minutes or
  • 8. Let it cook for
  • 2. As I was using a round tray for baking, I did not cut the sheets into rectangle or square sheets.
  • 5. I ran out of mozzarella cheese when I came to the top layer, so used some processed cheese on top to finish it off
  • 6. For Eggless pasta dough, just replace the eggs with
  • 50 ml or
  • 1/4 cup of vegetable



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