How to make Roasted Vegetable Lasagne -

Alternate layers of pasta and vegetables topped with cheese and baked.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Main Ingredients : Mixed Vegetables (मिक्स्ड वेजिटेबल्ज़), Lasagne Sheets (लसान्या शीट)

Cuisine : Italian

Course : Noodles and Pastas

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Roasted Vegetable Lasagne

Roasted Vegetable Lasagne Recipe Card


Italian cuisine has developed through centuries of social and political changes, with roots stretching to antiquity.  Italian cuisine is simple and a number of dishes having only four to eight ingredients.  They rely mostly on the quality of ingredients rather than elaborate preparation.
Noteworthy changes in Italian cuisine happened with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers and maize, which are now an integral part of this cuisine.  Italian cuisine is known for its regional diversity each with a distinct taste.  This cuisine today is probably one of the most popular in the world.

Prep Time : 16-20 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Roasted Vegetable Lasagne Recipe

  • Mixed Vegetables 4 sheets

  • Lasagne Sheets 6-7

  • Mushroom 3-4

  • Zucchini 1

  • Yellow squash 1 medium

  • Onion 2 medium

  • Red capsicum 1/4

  • Yellow bell pepper 1/4

  • Green capsicums 1/4

  • Olive oil 6 tablespoons

  • Salt to taste

  • Garlic, chopped 2 tablespoons

  • Paprika to taste

  • Thyme a few

  • Black peppercorns, crushed to taste

  • Tomato puree 2-3 tablespoons

  • Tomato, blanched 1/2 cup

  • Cream 1 cup

  • Cream cheese 2-3 tablespoons

  • Mozzarella cheese 100 grams


Step 1

Preheat oven to 200°C. Roughly chop baby corns, button mushrooms, green zucchini, yellow squash and place in a baking tray. Chop 1 onion into large chunks and add.

Step 2

Chop green, red and yellow capsicums and add. Drizzle 2 tbsps olive oil, salt, 1 tbsp chopped garlic, a little paprika powder, a few thyme sprigs, ¼ tsp crushed black peppercorns and mix.

Step 3

Roast vegetables in the preheated oven at 200°C for 20 minutes. Set aside. Boil water with 1 tbsp olive oil in a deep non-stick pan.

Step 4

Put lasagne sheets in the boiling water, reduce heat and cook for about 6-7 minutes. Heat 3 tbsps olive oil in a non-stick pan, add 1 tbsp garlic.

Step 5

Chop the other onion and add along with tomatoes, paprika powder and salt and mix. Add tomato puree and simmer. Drain lasagne sheets and set aside on a plate to dry.

Step 6

Add roasted vegetables to tomato sauce and mix. Heat another non-stick pan, pour cream, salt, cream cheese spread and mix till well blended. Take a baking bowl, drizzle remaining olive oil.

Step 7

Place a lasagne sheet and spread roasted vegetables. Finely slice mozzarella cheese and place some slices over the vegetables.

Step 8

Place another lasagne sheet and repeat the layers till all the vegetables and lasagne sheets are used up.

Step 9

Pour cream cheese mixture over the top, place remaining mozzarella slices on top and bake in the preheated oven for 5 minutes or till the cheese melts. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.