Ingredients:
For Red Sauce / Marinara Sauce :
For White Sauce :
For Vegetables :
For Assembling the Lasagna :
Instructions:
For Marinara Sauce :
To peel fresh tomatoes (or peaches) cut a small "x" on the top and drop into boiling water for 30 to 40 seconds and then drop into an ice bath. The skin will easily peel off.
Peel the tomatoes and roughly chop them. Now Puree the tomatoes . keep aside.
Heat the oil over high heat until it shimmers. Add Garlic and saute for minute.
Add the tomato puree and let them cook for 5-7minutes before adding all the other ingredients. Stir to combine and let simmer until the sauce has cooked down to your desired thickness.Keep aside.
For White Sauce :
Vegetables :
Assembling the Lasagna :
Pre-heat the oven at 200 degrees. Start by adding tomato sauce at the bottom of your dish . Followed by no-boil lasagna sheets . I had to snap of the ends of the noodles to fit them into the pan. Add Red sauce followed by veggies then white sauce and a layer of cheese.
Then place more lasagna sheets on top and repeat the process .
And finally add 3/4 to 1 cup of grated cheese on top . Use more or less of cheese as per preference.
Bake for 20 minutes or till the cheese on th etop starts melting and turns brown.
© 2018 Pansnovens . All Rights Reserved | Developed by aashnainfotech.com