Ingredients
Scale
Lasagna Sheets Dough
- 210 g Flour
- 26 g Oil
- 1 pinch Salt
- 100 ml Water (as required)
Pesto Sauce
- 60 g Basil Leaves
- 10 g Garlic
- 4 g Salt
- 2 g Black Pepper
- 30 g Parmesan cheese
- 20 g Walnuts
- 70 g Olive Oil
- 10 – 12 drops Lemon Juice
White Sauce
- 25 g Flour
- 25 g Butter
- Salt, as required
- Black Pepper, as required
- 500 ml Milk
- ½ piece Onion
- 2 nos. Cloves
- 1 no. Bay leaf
Veggie Filling
- 100 g Red bell pepper
- 100 g Yellow bell pepper
- 100 g Green bell pepper
- 120 g Mushrooms
- 4 – 5 flowers Broccoli
- 80 g Corns
- 4 cloves Garlic (chopped)
- 2 tbsp Oil
- 2 tsp Rosemary
- Salt & pepper, as required
Garnish
- 200 – 250 g Mozzarella cheese
- 2 – 3 Cherry tomatoes
- 2 – 3 Basil leaves
Instructions
For Lasagna Sheets Dough
- In a bowl, take flour and add salt to it. Add in the oil as well and mix it.
- Now start adding water in batches to make a soft dough. Knead for 5 minutes.
- Cover and rest the dough for 20-25 minutes.
- After resting, knead a little to make a smooth dough. Divide the dough into four equal parts.
- Take 1 part and keep others covered. Now dust flour on the working surface and start rolling the ball into a thin sheet until translucent.
- Cut two even rectangular sheets from this. Repeat the process with the other three parts as well. You will get 8-9 sheets.
- Now dust a baking tray with flour and place lasagna sheets on it. Dust more flour over the sheets and keep them to rest overnight
- To cook the sheets the next day, boil water in a saucepan. Once the water starts boiling, put the sheets (a few at a time) and boil for 2-3 minutes. Remove from water once cooked.
For Pesto Sauce
- In a blender jar, take fresh basil leaves and garlic and give it a coarse blend.
- Now add Salt, pepper, and olive oil and blend it till a smooth paste is formed.
- Lastly, add parmesan cheese, walnuts, and lemon juice and blend it for 5-6 seconds until smooth.
For White Sauce
- In a saucepan, take milk along with onion studded with clove and bay leaf. Let the milk boil. Now remove it from heat and keep it aside.
- In another saucepan, take butter and melt it. Add flour and mix.
- Now add strained milk to the roux and mix.
- Combine it well, making sure no lumps are left. Cook till the sauce thickens.
- Add in the salt and pepper for seasoning.
For Veggie Filling
- Chop all the veggies into cubes.
- In a saucepan, take oil and heat. Add in the garlic and sauté.
- Now, add in all three bell peppers and cook for a minute. Next, add in the remaining veggies and sauté.
- Lastly, season the veggies with salt, pepper, and rosemary.
- Mix the veggies with the white sauce made earlier.
For Assembly
- Take a glass square dish that is safe for baking.
- Put a layer of pesto sauce in the dish first, followed by 2 or 3 lasagna sheets covering the sauce.
- Now again, spread pesto sauce over the sheets. Spread the white sauce and veggie mixture and put some cheese over this.
- Place lasagna sheets and repeat the same process.
- In the top layer, cover the top with a veggie-white sauce mixture and a layer of mozzarella cheese.
- Bake the lasagna in a preheated oven at 200°C (OTG MODE: upper rod + lower rod + fan) for 25-30 minutes or until the top turns golden brown.
- Garnish the dish with cherry tomatoes and basil leaves once baked.
- Prep Time: 70 to 80 minutes
- Cook Time: 25 to 30 minutes