Veggie Paneer Lasagna

veggie lasagna
Yields10 Servings
Prep Time30 minsCook Time30 minsTotal Time1 hr
Bechamel Sauce
 2 tbsp Butter
 2 tbsp White Flour
 1 cup Milk
 Black pepper to taste
Boil Noodles
 1 tsp Salt
 Water as instructed on package
 Lasagna pasta Sheets
Veggie mix
 2 tbsp Olive oil
 1.50 tbsp Garlic
 ½ cup Onion
 1 cup Green & Red pepper
 1 cup Carrots
 1 cup Mushroom
 1 cup Zucchini
 ¾ tbsp Frozen veggies - Corn, peas, green beans & carrots mix
 2 cups Spinach
 Salt & Pepper to taste
 1 tsp Dry basil
 1 tsp Italian mix spice
 1 tbsp Sun-dried tomato oil
 1 cup Paneer shredded (200 gm) or Cottage Cheese
Toppings
 1 cup Tomato Basil Pasta Sauce
 2 tbsp Honey garlic sauce or ketchup
 Red chilli flakes
 Sun dried Tomatoes
 Fresh basil
 1 cup Cheese mix
 Fresh mozzarella
 ¼ cup Parmesan Cheese (optional)
1

Preheat oven at 425 F and Boil the pasta according to package instructions and keep aside.

Make Bechamel sauce
2

Make Bechamel sauce by melting the butter over medium heat in a pan, add the flour on the butter and stir until mixed and cook for 1 minute by stirring constantly so that it cooks well. Add the milk and black pepper. Bring to a boil while whisking so that there are no lumps. The sauce is ready when it is thick and the line that you draw with spatula stays. Remove from the heat when it looks like a creamy sauce.

Cook veggies and prepare paneer
3

Cook all veggies in olive oil. Start with adding garlic to the oil, cook for 1 minute, add onion, and cook for another 2-3 minutes before adding all veggies one by one. Mix well, add salt, and cover for 5 minutes for it to cook. Add spices and sun-dried oil and cook another 1-2 minutes. remove from heat when veggies are cooked through but not mushy. Use any veggies you like just make sure they are not as watery.

4

Grate the Paneer and mix 1/3 in 1/3 bechamel sauce and blend in a mixer until creamy. Mix in the cooked veggies well, add rest of the Bechamel sauce as well and mix. Taste the veggie mix and add salt and pepper if required. You can use cottage cheese too but try paneer, it comes out so yummy!

Assemble the Lasagna
5

Now line a 9x11 baking dish with 1/4 tomato oil, chili flakes, and honey garlic sauce. Layer with boiled pasta sheet, add veggie mix on top, followed by sundried tomatoes and fresh basil and cheese & panner, and repeat the layers. You can make in small size dish as well, just freeze the veggie mix for the sandwiches or make the lasagna again in 2-3 days 🙂

6

Cover the dish and Bake in Preheated Oven at 425 F for 15 -18 minutes and then remove the sheet and bake another 15 minutes, Lasagna is ready when the cheese is melted and the top is golden brown. Take out of the oven and let it rest for 10 minutes before serving, enjoy!

Ingredients

Bechamel Sauce
 2 tbsp Butter
 2 tbsp White Flour
 1 cup Milk
 Black pepper to taste
Boil Noodles
 1 tsp Salt
 Water as instructed on package
 Lasagna pasta Sheets
Veggie mix
 2 tbsp Olive oil
 1.50 tbsp Garlic
 ½ cup Onion
 1 cup Green & Red pepper
 1 cup Carrots
 1 cup Mushroom
 1 cup Zucchini
 ¾ tbsp Frozen veggies - Corn, peas, green beans & carrots mix
 2 cups Spinach
 Salt & Pepper to taste
 1 tsp Dry basil
 1 tsp Italian mix spice
 1 tbsp Sun-dried tomato oil
 1 cup Paneer shredded (200 gm) or Cottage Cheese
Toppings
 1 cup Tomato Basil Pasta Sauce
 2 tbsp Honey garlic sauce or ketchup
 Red chilli flakes
 Sun dried Tomatoes
 Fresh basil
 1 cup Cheese mix
 Fresh mozzarella
 ¼ cup Parmesan Cheese (optional)

Directions

1

Preheat oven at 425 F and Boil the pasta according to package instructions and keep aside.

Make Bechamel sauce
2

Make Bechamel sauce by melting the butter over medium heat in a pan, add the flour on the butter and stir until mixed and cook for 1 minute by stirring constantly so that it cooks well. Add the milk and black pepper. Bring to a boil while whisking so that there are no lumps. The sauce is ready when it is thick and the line that you draw with spatula stays. Remove from the heat when it looks like a creamy sauce.

Cook veggies and prepare paneer
3

Cook all veggies in olive oil. Start with adding garlic to the oil, cook for 1 minute, add onion, and cook for another 2-3 minutes before adding all veggies one by one. Mix well, add salt, and cover for 5 minutes for it to cook. Add spices and sun-dried oil and cook another 1-2 minutes. remove from heat when veggies are cooked through but not mushy. Use any veggies you like just make sure they are not as watery.

4

Grate the Paneer and mix 1/3 in 1/3 bechamel sauce and blend in a mixer until creamy. Mix in the cooked veggies well, add rest of the Bechamel sauce as well and mix. Taste the veggie mix and add salt and pepper if required. You can use cottage cheese too but try paneer, it comes out so yummy!

Assemble the Lasagna
5

Now line a 9x11 baking dish with 1/4 tomato oil, chili flakes, and honey garlic sauce. Layer with boiled pasta sheet, add veggie mix on top, followed by sundried tomatoes and fresh basil and cheese & panner, and repeat the layers. You can make in small size dish as well, just freeze the veggie mix for the sandwiches or make the lasagna again in 2-3 days 🙂

6

Cover the dish and Bake in Preheated Oven at 425 F for 15 -18 minutes and then remove the sheet and bake another 15 minutes, Lasagna is ready when the cheese is melted and the top is golden brown. Take out of the oven and let it rest for 10 minutes before serving, enjoy!

Veggie Paneer Lasagna
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