Vegetarian Italian Lasagne Recipe

Italian cuisine · 1040 calories

Vegetarian Italian Lasagne recipe

About this recipe

A hearty and flavorful vegetarian lasagne layered with a rich tomato sauce, creamy cottage cheese mixture, and gooey mozzarella. Perfect for a satisfying dinner.

Ingredients

  • 25 g Parsley
  • 50 g Italian Basil Leaves (Tulshi Paan)
  • 2 ltr Figaro Extra Light Olive Oil
  • 100 g Garlic - Single Clove
  • 400 g Pastazara Finely Chopped Tomatoes
  • 400 g Zehrat Safa Tomato Paste, 4
  • 1 pc (50 g) On1Y Pepper Grinder
  • 500G Reggia Lasagne Pasta
  • 200 g Mother Dairy Paneer
  • 100 g Old Hill Parmesan Cheese
  • 2 x 140 g D'Lecta Shredded Mozzarella Shredded Cheese - Pack Of 2
  • 200 g Organigram Chia Seeds
  • 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar

Instructions

  1. 1. Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Add 1 clove of minced garlic, 1 tablespoon of chopped parsley, and 1 tablespoon of chopped basil. Cook for 1 minute until fragrant.
  2. 2. Add 1 pound of chopped tomatoes and 2 tablespoons of tomato paste to the skillet. Season with 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper. Simmer the sauce for 30 minutes, stirring occasionally.
  3. 3. Cook 10 ounces of lasagne noodles according to package instructions. Drain and rinse in cold water to prevent sticking.
  4. 4. In a mixing bowl, combine 3 cups of cottage cheese, 2 tablespoons of chia seeds mixed with 6 tablespoons of water, 1/2 teaspoon of pepper, and 1/2 cup of grated Parmesan cheese. Mix well to form a creamy mixture.
  5. 5. Preheat your oven to 375°F (190°C). In a 13 x 9 x 2-inch baking dish, spread a thin layer of the tomato sauce on the bottom.
  6. 6. Place half of the cooked lasagne noodles over the sauce. Spread half of the cottage cheese mixture over the noodles, followed by half of the remaining tomato sauce and half of the shredded mozzarella cheese.
  7. 7. Repeat the layers with the remaining noodles, cottage cheese mixture, tomato sauce, and mozzarella cheese.
  8. 8. Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes to brown the cheese slightly.
  9. 9. Let the lasagne cool for 15 minutes before cutting into squares and serving.