Vegetable Lasagna You Can Include To Your Healthy Iftar Dishes

Bored of your traditional Pakistani iftar dishes? If you want to eat something extraordinary and healthy try this quick and delicious vegetable lasagna.

This vegetable lasagna recipe is the perfect healthy dish for your healthy iftar resolution this year.

Bored of the pakoras, samosas, chana chaat and Dahi Bhalla already? Although these are the evergreen dishes of Pakistani iftar traditions having these every day for straight 29 or 30 days can get a little boring.

If you are craving something other than desi and want to make sure it is healthy as well do try this special vegetable lasagna recipe with both red and white sauce.

Ingredients for red sauce for the vegetable lasagna

1. 2 tbsp Cooking oil 2 tbs

2. ½ cup chopped White Onion

3. 1 tbsp chopped Garlic

4. 2 cups Tomato pureed

5. ½ tsp Salt

6. ½ tsp Black pepper powder

7. 1 tsp dried oregano

8. 1 tbsp Sugar

9. 1 tsp Dried basil

10. 2-3 tbsp Tomato paste

Ingredients for white sauce for the vegetable lasagna

1. 2 tbsp cooking oil

2. 1 Cup chopped white onion

3. ½ Cup chopped carrots

4. ½ Cup diced Zucchini

5. ½ Cup Corn kernels boiled

6. ½ Cup chopped Capsicum

Ingredients for the vegetable lasagna

1. 1-2 tbsp Cooking oil

2. 2-3 tbsp Butter

3. 2 tbsp All-purpose flour

4. 2 & ½ Cup Stock  (Substitute: 2 stock cubes dissolved in 2 & ½ cup of water)

5. ¾ Cup Cream

6. 1 tsp Black pepper crushed

7. 1 tsp Salt

8. 1 tsp Red chilli crushed

9. Water as required

10. 1 tbs Salt

11. 2 tbs Cooking oil

12. Lasagna sheets 9-10

Ingredients for the topping of the vegetable lasagna

1. Mozzarella cheese grated

2. Cheddar cheese grated

3. Red chilli crushed

4. Dried oregano

5. Cherry tomatoes

Directions to prepare the red sauce for the lasagna 

1. In a saucepan, combine the cooking oil, white onion, and garlic and simmer until the onion is transparent.

2. Toss in the pureed tomatoes, stir well, and cook for 3-4 minutes on high heat.

3. Mix in the salt, black pepper powder, dried oregano, sugar, dried basil, and tomato paste, then cover and simmer on low heat for 4-5 minutes.

Directions to prepare the white sauce for the lasagna

1. Add cooking oil, white onion, and sauté until transparent in a frying pan.

2. Toss in the carrots, zucchini, corn kernels, and capsicum, mix well, and cook for 2-3 minutes on high heat, then leave aside.

3. In a wok, melt the butter and add the frying oil.

4. Mix in the all-purpose flour and boil for a minute.

5. Toss in the stock, stir well, and bring to a boil.

6. Turn off the heat and whisk in the cream, black pepper, salt, and red chilli crushed.

7. Preheat the oven to 350°F and cook until the sauce has thickened (2 minutes).

8. Now stir in the sautéed veggies, simmer for a minute, and leave aside.

9. In a pot of boiling water, combine the salt and cooking oil and stir thoroughly.

10. Toss in the lasagna sheets and cook for 3 minutes, then drain, rinse, and set aside.

Arranging the vegetable lasagna:

Toss prepared red sauce, lasagna sheets, red sauce, prepared vegetable white sauce, mozzarella cheese, cheddar cheese, lasagna sheets, red sauce, vegetable white sauce, mozzarella cheese, cheddar cheese, lasagna sheets, red sauce, vegetable white sauce, mozzarella cheese, cheddar cheese, lasagna sheets, red sauce, vegetable white sauce, mozzarella cheese, cheddar cheese, sprinkle red chilli crushed, dried oregano & garnish with cherry tomatoes.

You can bake your already delicious looking vegetable lasagna in a preheated oven at 180C for 18 to 20 minutes or until fully cooked. A healthier and quicker option is to put your vegetable lasagna in an air fryer at 180C for 8 to 10 minutes.

This doesn’t just look amazing it also tastes amazing and deserves one shot.

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