Vegetable Lasagne With Diabetic-Friendly Sauce Recipe

About this recipe

A wholesome vegetarian lasagne featuring stir-fried vegetables and a creamy diabetic-friendly sauce, perfect for a satisfying dinner.

Ingredients

• 2 ltr Figaro Extra Light Olive Oil
• 1 pc (1 L) Sofit Unsweetened Almond Milk Drink
• 100 g Old Hill Parmesan Cheese
• 100 g Sambar Onion Peeled
• 100 g Broccoli Florets
• 200 g Orange Carrot (Gajar)
• 525 g Veeba Herby Tomato Pizza & Pasta Sauce
• 500 g Pastazara Lasagne Gialle
• 200 g Milky Mist Paneer
• 10 kg Pansari Fresh Chakki Atta (0% Maida)
• 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar

Instructions

1. 1. Preheat the oven to 375°F (190°C).
2. 2. For the sauce, melt 4 tbsp olive oil in a heavy saucepan over low heat. Add 4 tbsp whole wheat flour and cook, stirring constantly, for 2 to 3 minutes to form a roux.
3. 3. Gradually add 2 cups unsweetened almond milk, stirring constantly until the sauce thickens. Add 2/3 cup grated Parmesan cheese and season with 1/2 tsp salt. Set aside.
4. 4. Heat 2 tbsp olive oil in a skillet over medium heat. Add 1 chopped onion, 1 cup chopped broccoli, and 2 diced carrots. Stir-fry for 5 to 7 minutes until the vegetables are tender but still crisp.
5. 5. Spread 1 cup tomato sauce evenly over the bottom of a baking dish. Layer 12 oz lasagne sheets, stir-fried vegetables, sauce, and 4 cups shredded paneer. Repeat layers until all ingredients are used, finishing with paneer on top.
6. 6. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the paneer is golden and bubbly.
7. 7. Let the lasagne cool for 5 minutes before slicing and serving.