Vegetarian Lasagna

Ingredients

• 6–8Lasagna sheets, boiled
• 1 cupMarinara red sauce (see recipe)
• 1 cupWhite béchamel sauce (see recipe)
• 1 tbspOil + butter
• 2 cupsMixed vegetables (bell pepper, corn, baby corn, mushroom, paneer)
• 1/2 cupFresh cream
• to tasteSalt
• 1/2 tspBlack pepper
• 1 cupMozzarella + processed cheese, grated
• 2 tbspOlives, sliced
• 1 tbspJalapeños, sliced
• 1/2 tspPaprika or red chilli flakes
• 1 tspMixed herbs

Method

1. 1

   Boil lasagna sheets in salted water with a splash of oil until al dente. Drain and lay flat on oiled tray.

2. 2

   Heat oil + butter in a pan. Add the mixed vegetables and sauté 2–3 minutes. Stir in cream, salt, pepper and 1 cup marinara. Simmer 2 minutes.

3. 3

   Assemble: in a glass baking tray, smear a spoon of marinara on the base. Lay a pasta sheet. Top with vegetable-marinara mix. Layer some white sauce. Sprinkle cheese.

4. 4

   Repeat the layering — pasta sheet, veg, white sauce, cheese — for 3 layers total.

5. 5

   Finish with a generous final layer of cheese. Decorate with olives, jalapeños, paprika and a sprinkle of herbs.

6. 6

   Preheat oven to 220°C for 10 minutes. Bake the lasagna at 220°C for 15 minutes until the cheese top blisters and the edges bubble.

7. 7

   Rest 5 minutes before slicing — it sets cleanly that way.