Add cheese you like


  • 1/8 cup Mascarpone cheese
  • 1 tbsp chopped garlic     
  • 1/4 cup zucchini (green & yellow)      
  • 1/4 cup broccoli               
  • 2 asparagus stick      
  • 3 lasagna sheets       
  • 1/4 cup cream       
  • 1 tbsp Parmesan cheese  
  • 1/3 cup Mozzarella cheese 

For the White Sauce

  • 1/3 cup butter  
  • 1/2 cup all purpose flour   
  • 1 tsp salt        
  • 1/2 tsp nutmeg powder  
  • 1 cup milk   


Method for White Sauce


  1. For the White Sauce:
  2. Melt the butter in saucepan on low heat.
  3. Add the flour and nutmeg powder.
  4. Cook over low heat and stir till bubbles arise.
  5. Switch off the gas and add in the milk.
  6. Switch on the flame and let the mixture boil. Keep stirring in between. This lowers the risk of lump formation in the mix.
  7. Keep it aside.

For Lasagna

  1. Cook the lasagna sheets as per the cooking directed on the packet.
  2. Pre-heat the oven at 280-degree temperature.
  3. Heat a pan, add oil and saute all the vegetables with garlic.
  4. Pour little water to the vegetables and let it cook for 3 to 4 minutes.
  5. In a baking tray, put a layer of lasgana sheet and pour the vegetable mixture.
  6. Add the vegetable mixture and half of the Mascarpone cheese.
  7. Repeat the process till the height you want of lasgana. Sprinkle the top with Mozzarella and Parmesan cheese.
  8. Bake at 280 degrees for 20 to 25 minutes.
  9. Serve hot.
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  1. Always wanted vegetarian yet tasty version of Lasagna, and here it is. Tried this once, and loved it, though will need to give few more trials to get it right as per procedure above.

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