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0% Cheese Vegetable Lasagne

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Time40 Min
DifficultyDifficult
Serves1

Many of the best dishes from different cuisines around the world do not fit very easily into a strict diet, thanks to their rich and high-calorie ingredients but the lasagne might just be a happy exception. With this 0% Cheese Vegetable Lasagne Recipe, you can bring Italian dietary heritage straight into your kitchen in just forty minutes. All the 0% Cheese Vegetable Lasagne Ingredients are easily ... available, however, the dish is slightly complicated and we recommend that you watch the 0% Cheese Vegetable Lasagne Video carefully and follow all instructions. The origin of the lasagne is widely argued and while all credit is owed to the Italians for mastering the dish, some believe that the place of origin was, in fact, Ancient Greece. A lasagne is a classic Italian dish made with stacked layers of pasta alternatively filled with delicious blends of veggies, cheese, herbs, spices and sometimes, meat. This 0% Cheese Vegetable Lasagne Recipe, however, is vegetarian and uses whole wheat dough instead of refined white flour. Thanks to the use of whole wheat and the elimination of cheese, the 0% Cheese Vegetable Lasagne Calories count is relatively low (just over 400 per serving). You can consume this dish at breakfast, lunch or dinner for a delightful and filling meal. You can also increase or decrease red chilli flakes as per spice preferences when you Prepare 0% Cheese Vegetable Lasagne at Home. Meat and eggs can be used in the filling in alternate recipes and this delicious dish can be enjoyed by both adults and children.

Nutrition Info. (per serving)

ProteinFatCarbsFibre402 Cal402 Cal402 Cal402 Cal
  • 16gProtein
  • 11gFat
  • 61gCarbs
  • 5gFibre

Ingredients

Fruits & Vegetables

Baby Corn Peeled

Baby Corn Peeled

2 units

Carrot-regular

Carrot-regular

0.25 unit

Haricot Bean

Haricot Bean

5 units

Zucchini Green

Zucchini Green

0.25 unit

Capsicum Red-regular

Capsicum Red-regular

2 small pieces

Basil

Basil

6 leafs

Thyme

Thyme

1 pinch

Capsicum Green-regular

Capsicum Green-regular

1 small piece

Capsicum Yellow (regular)

Capsicum Yellow (regular)

1 small piece

Zucchini Yellow

Zucchini Yellow

1 large piece

Dry Grocery

Atta

Atta

1 cup

Salt

Salt

1.25 teaspoons

Refined Oil

Refined Oil

1 teaspoon

Cinnamon Sticks

Cinnamon Sticks

1 small piece

Balsamic Vinegar

Balsamic Vinegar

0.5 teaspoons

Red Chilli Flakes

Red Chilli Flakes

0.5 teaspoons

Raisins

Raisins

5 units

Dairy

Curd

Curd

0.5 cups

Other

Water

Water

1.5 tablespoons

Garlic

Garlic

2 pieces

Button Mushrooms

Button Mushrooms

2 units

Pepper

Pepper

1 teaspoon

Tomato Sauce

Tomato Sauce

0.75 cups

Bechamel Sauce

Bechamel Sauce

2.5 tablespoons

Directions
1
Cut Baby Corn into 15mm dices. Par boil and refresh.
2
In a bowl, add Atta, Water, Salt, Oil and knead it to a dough.
3
Rest for 30 minutes.
4
Roll the sheets out of the dough to a 1 mm thickness and boil the sheets in salted water till cooked.
5
Heat Oil in a pan. Add chopped Garlic and sauté.
6
Add diamond shaped Carrot, Haricot Beans, Baby Corn, Green Zucchini, Red Bell Pepper, Mushrooms and sauté till vegetables are soft.
7
Add Salt, Pepper and toss well.
8
Add Basil Leaves and toss well.
9
Take out in a bowl and keep aside for later use.
10
In a pan, add Tomato Sauce and bring to boil.
11
Add Cinnamon, Thyme and continue boiling.
12
Add Balsamic Vinegar, Chilli Flakes and simmer for 15 minutes.
13
Add Salt, Pepper and mix well.
14
Take out in a bowl and keep aside.
15
Heat Oil in a pan. Add chopped Garlic and sauté.
16
Once tender, add diced Red Pepper, Green Pepper, Yellow Pepper, Green Zucchini, Yellow Zucchini, par boiled Baby Corn and sauté till vegetables are tender.
17
Add Tomato Sauce and bring to boil
18
Add Raisins and cook for a minute.
19
Add Salt, Pepper and cook till vegetables are soft.
20
Add Basil Leaves and mix well.
21
Take out in a bowl and keep aside.
22
In a bowl, add Hung Curd, Béchamel Sauce, Salt, Pepper and mix thoroughly.
23
Take out in a bowl and keep aside.
24
Grease a baking tray with oil and place pasta sheets.
25
Top it with Veg Filling.
26
Then repeat the layering once more and finish by topping it with 0% Cheese Sauce.
27
Bake at 180 degrees till the top is golden brown.
28
Serve Veg Lasagne with Salsa Rotta Picante and Sauteed Vegetables.

Success!

We hope you had fun making it! Enjoy the meal.

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