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Vegetable Lasagna

Photo by Vinita Punjabi


For the Tomato Sauce

  • 6 medium-sized onions, finely chopped
  • 1 capsicum, finely chopped (optional)
  • 6-10 cloves garlic (optional)
  • 3 kg very ripe tomatoes (alternatively an equivalent amount of canned peeled tomatoes)
  • 1 tsp oregano or basil
  • ½ tsp black pepper (kali mirch) powder
  • 2 tsp unrefined salt
  • 50 ml apple cider vinegar

For the Béchamel Sauce

  • 100 g whole wheat flour
  • 1 L soy milk
  • Unrefined salt
  • Black pepper to taste
  • Grated nutmeg to taste

Assembling and Baking the Lasagna

  • 1 box of dried lasagna pasta (1 kg)
  • 7 aubergines (eggplant)
  • 7 capsicum (bell peppers)
  • 5 zucchini
  • 3 onions


For the Tomato Sauce

Fry the onion, capsicum and garlic (without oil) until soft and beginning to brown, in a pot large enough to hold all the tomatoes. Mince or process the tomatoes, so that they are completely juicy and the skins are finely chopped. Stir in the tomato paste. Add this to the frying mixture, then add the dry ingredients and bring to a boil. Add the vinegar and allow to simmer for about 25 minutes.

For the Béchamel Sauce

Heat a large saucepan on low heat and roast the flour using a whisk. Gradually add the soy milk and then the seasonings and continue stirring, until the mixture just comes to a boil.

Assembling and Baking the Lasagna

Slice the vegetables lengthwise and cook on both sides, until brown, or grill in an oven. Layer in a large baking pan – first a layer of tomato sauce, then a layer of pasta, then a layer of vegetables. Keep repeating this. Finish the last layer with only béchamel sauce topped with pasta and a little tomato. Bake in a preheated oven for 40 minutes, at about 250 ºC.


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