Veg Lasagna with 20 Jalapeños

This veg lasagna has a desi twist. Stir fried bell peppers, zucchini, sweet corn and 20 jalapeños are layered with a fresh basil tomato sauce and a peppery white sauce, then topped with cheddar and mozzarella.

No mushrooms and no complicated steps. Just two good sauces and a lot of cheese. It serves 4 in a 9 by 9 inch dish.

Veg Lasagna

Quick Details
Serves: 4
Dish: 9 by 9 inch
Baking time: 45 minutes
Diet: Vegetarian

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Course Main Course

Cuisine Italian

Ingredients

  

For the tomato sauce

• 2 tablespoons olive oil
• 1 onion medium
• 3 teaspoons black pepper freshly ground, divided
• 1 can peeled tomatoes 400 g
• 1 teaspoon salt
• 8 basil leaves shredded

For the white sauce

• 4 tablespoons butter
• 3 tablespoons maida all purpose flour
• 1/2 litre milk
• 2 bay leaves
• black pepper freshly ground
• 1 packet pizza or pasta seasoning

For the vegetables

• 1/2 zucchini chopped
• 1 red bell pepper chopped
• 1 yellow bell pepper chopped
• 1 teaspoon black pepper freshly ground
• 1/2 cup sweet corn
• 20 jalapeño slices chopped
• 1 teaspoon salt

To assemble

• lasagne sheets I used pastaZARA
• cheddar cheese grated
• mozzarella cheese grated
• butter for the dish

Instructions

 

Tomato sauce

• Heat the olive oil and cook the onion with 1 teaspoon of black pepper. Blend and return to the pan.
• Crush in the tomatoes, add the salt and 2 teaspoons of black pepper. Cook for 5 minutes and stir in the basil.

White sauce

• Melt the butter, add the maida and cook until it bubbles.
• Add the milk and bay leaves. Cook for 5 minutes until thick. Add black pepper and the pizza seasoning.

Vegetables

• Stir fry the zucchini and bell peppers with the black pepper for 5 minutes. Add the sweet corn, jalapeños and salt.

Assemble and bake

• Butter a baking dish. Layer pasta sheets, tomato sauce, pasta sheets, white sauce, cheddar and vegetables. Repeat with pasta, tomato sauce, cheese and vegetables. Finish with pasta sheets, white sauce, cheddar and mozzarella.
• Cover with foil and bake at 190°C for 45 minutes, removing the foil for the last 15 minutes.
• Rest for 10 minutes before cutting. Use 2 spatulas to lift portions onto plates.

Video

Keyword Veg Lasagna, Jalapeño Lasagna, Vegetarian Lasagna

Tips for the Best Veg Lasagna

• Blend the cooked onion for the tomato sauce. It makes the sauce smooth and naturally sweet.
• Cook the white sauce until it coats the back of a spoon.
• Bake covered with foil first, then uncover for the last 15 minutes to brown the cheese.
• Rest for 10 minutes before cutting so the layers hold.

Storage

Leftovers keep in the fridge for 2 days. Reheat covered in the oven.

Frequently Asked Questions

Can I make it less spicy?
Yes. Use 8 to 10 jalapeños instead of 20.

Do I need to boil the lasagna sheets?
Check the packet. Many sheets can go in straight from the box.

Make this for a weekend dinner and tell me how many jalapeños you dared to add. Watch the recipe video on YouTube and follow @askdeepa_ on Instagram for more.