Lasagna is an all time Italian favorite and a whole meal in itself. It is tangy, creamy and wonderful whole meal in itself. There are multiple version of it. You can make it only with spinach and mushrooms, but my version of it comprises of all veggies. You can easily edit and make your version out of it. Since this recipe takes a little time, try it out on a weekend.

COOKING TIME: 40 minutes


Lasagna sheets – 8 (use Whole grain Lasagna for a healthy recipe)
Shredded Cheese – 1/2 cup (Parmesan/Ricotta/Processed)
Olive Oil – 2 tablespoons

For the Bechamel or White Sauce:

1. All purpose flour or maida – 2 tablespoons
2. Butter – 25 gms ( you could use Olive oil for a healthy recipe)
3. Onion – 3 cloves
4. Milk – 1 1/2 cup
5. Cheese (grated) – 3/4 cup (you could use 1/2 cup for a healthy recipe)
6. Salt – to taste
7. Pepper – to taste

For the tomato or red sauce:

1. Tomatoes (steamed and de- skinned) – 4-5 large
2. Onion (finely chopped) – 1 medium
3. Garlic – 3-4 cloves
4. Lemon juice – 1/2
5. Red Bell Pepper (roasted and de-skinned) – 1
6. Salt – to taste
7. Pepper – to taste
8. Sugar – 1/2 tablespoon
9. Italian seasoning – 1 tablespoon
10. Red Paprika (or dried chili flakes) – 1 tablespoon

For vegetable layers:

1. Spinach – 200 gms
2. Mushrooms (chopped) – 1 cup
3. Carrots (chopped) – 1 cup
4. Green Capsicum (chopped) –  1 cup
5. Broccoli (chopped) – 1 cup



1. Boil water in a large wide mouth pan and add few drops of oil and salt. Add the pasta pasta sheets in boiling water for 10-12 minutes or until al dente.
2. Remove from boiling water and rinse with cold water and keep aside.

Bechamel or White Sauce:

1. Add butter in a heavy bottom pan and allow it to melt.
2. Crush the garlic cloves and add to the melted butter. Allow garlic to brown a little.
3. Add 2 tablespoons of All Purpose flour or maida to it and stir till the flour starts changing color.
4. Slowly pour in the milk and keep whisking the mixture continuously.
5. Allow the mixture to thicken on low heat and then add salt, pepper and the grated cheese. Mix thoroughly and remove from heat.

Red Sauce:

1. Pressure cook tomatoes (1 whistle) and allow them to cool. Remove the skin.
2. Roast a red bell pepper directly over flame and remove its skin.
3. Puree the tomatoes and bell pepper and turn it into a smooth paste.
4. Heat a little olive oil in a pan and add crushed garlic cloves and onions to it till they start turning translucent
5. Add the tomato and bell pepper puree and allow it to come to a boil.
6. Once the sauce thickens up after 5-7 minutes, add lemon juice, sugar, salt, pepper, paprika and the seasoning.

Vegetable Layers:

1. Heat some olive oil in a pan and add carrots, broccoli and bell peppers. Add some salt and pepper and allow them to cook for 5-7 minutes. Take the veggie mix out.
2. In the same pan, again heat some olive oil and add cut spinach and mushrooms. Add salt and pepper. Allow the mixture to cook and get a little dry in about 4-5 minutes and then turn off the heat.

Layering the lasagna:

1. In a microwave safe rectangular dish, add a little red and white sauce and layer up with lasagna sheets.
2. Keep the vegetable mixtures. Add some shredded cheese over it.
3. Repeat the layers by adding the sauces, lasagna sheets, vegetable mixtures and cheese.
4. Over the last layer, add some extra cheese so that it can bubble away and make a crispy cover.
5. Preheat the oven to 200 degrees Celsius. Once done, place the dish for 30-35 minutes at 180 degree Celsius.
6. Once the cheese is melted, remove from the heat and serve hot.