Healthy nutrient rich mouth watering Lasagna

Name: Healthy nutrient rich mouth watering Lasagna
Total time: 2700 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 4 c Tomato sauce with basil and garlic; 6 lasagna noodles; 2 tablespoons extra-virgin olive oil; 1 cup chopped onion; 1 tablespoon minced garlic; 1 tsp Italian spice mix; 1/8 teaspoon crushed red pepper flakes, or more to taste; 2 c peas plus carrots, frozen; 10 thin round slices of zucchini; 10 (4 inch) long stalks of celery; 4 c sliced mushrooms; 1 c shredded Parmesan Romano cheese blend; 2 c shredded medium cheddar cheese; 2 c shredded Parmesan cheese; 2 c ricotta cheese

Lakshmi Sridharan Ph D @cook_19872338

USA

multi layered lasagna with peas, carrots, celery, mushroom. .basil and cheese #nine # lasagna
@Tim Sridharan

Lakshmi Sridharan Ph D @cook_19872338

USA

multi layered lasagna with peas, carrots, celery, mushroom. .basil and cheese #nine # lasagna
@Tim Sridharan

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Ingredients

45 mins

4 servings

4 cTomato sauce with basil and garlic
6lasagna noodles
2 tablespoonsextra-virgin olive oil
1 cupchopped onion
1 tablespoonminced garlic
1 tspItalian spice mix
1/8 teaspooncrushed red pepper flakes, or more to taste
2 cpeas plus carrots, frozen
10thin round slices of zucchini
10 (4 inch)long stalks of celery
4 csliced mushrooms
1 cshredded Parmesan Romano cheese blend
2 cshredded medium cheddar cheese
2 cshredded Parmesan cheese
2 cricotta cheese
main Lasagna

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Steps

45 mins

1

Make a checklist Keep all ingredients close by
2

Make a checklist Keep all ingredients close by
3

Sauté onions in 2tbsp olive oil in a skillet over medium heat cook until translucent. Add the rest of peas plus carrots, and garlic. Cook the veggies until soft, Turn off the stove.
Mix with 1/2c Parmesan Romano cheese blend
Transfer to a plate; and cool to room temperature.
4

Preheat the oven 180 c. LAYERING I used a baking tray 9 inch x 9 inch x 4inch
1st group Build the Layers
1layer: 2c of tomato basil sauce- Spread 1 ½ cup tomato sauce evenly on the bottom of your baking dish.
Layr2: 3 Lasagna noodles. ready to oven bake lasagna noodles over the tomato sauce
Layer3: 1c Veg mixture with ricotta cheese Spread 1/2 of the cheese veggie mixture over the noodles.
Spread 1 cup of the shredded cheddar cheese
5

Layer4: then arrange 10 thin round slices of zucchini plus basil
Layer5: then arrange half of mushroom slices Group2 duplicate these layers Top cheese generously on the top
6

Cover with foil place the baking tray in the preheated oven. Bake for 20 mi. remove te foil and bake again for 29 to 25 minutes, insert a skewer. when it comes out clean. remove tke baked lasagna form the oven. cool and refrigerate for a few hours before slicing. you may heat the slice before serving in a microwave Share and celebrate
7

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Lakshmi Sridharan Ph D @cook_19872338

on December 08, 2025 02:31

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography