Baked Roasted Vegetable Lasagna with Low-Fat Cheese & Oat Sauce
Dive into the comforting world of Italian cuisine with this delightful Baked Roasted Vegetable Lasagna that not only tantalizes your taste buds but also embraces a healthier approach with low-fat cheese and a creamy oat sauce. This dish is a perfect harmony of flavors, featuring layers of vibrant roasted vegetables, wholesome oats, and cheesy goodness. It’s an ideal choice for a family dinner or a gathering with friends, promising to be a hit among vegetarians and non-vegetarians alike.
Ingredients
| Ingredient | Quantity |
|---|---|
| Lasagna sheets (no pre-cooking) | 8 sheets |
| Garlic | 4 cloves, finely chopped |
| Extra virgin olive oil | 1 teaspoon |
| Button mushrooms | 200 grams, chopped |
| Carrots (Gajjar) | 2, chopped |
| Green zucchini | 1, chopped |
| Milk | 300 ml |
| Instant oats (oatmeal) | 80 grams |
| Paneer (homemade cottage cheese) | 100 grams |
| Mozzarella cheese | 1/4 cup, grated |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
Servings
- Servings: 4
Cuisine
- Cuisine Type: Italian
- Course: Appetizer
- Diet: Vegetarian
Instructions
-
Sauté the Garlic and Vegetables:
Begin by heating the extra virgin olive oil in a wok over medium heat. Add the finely chopped garlic and sauté for a few seconds until fragrant, taking care not to let it burn. -
-
Cook the Vegetables:
Introduce the chopped button mushrooms, carrots, and green zucchini to the wok. Sprinkle a pinch of salt over the vegetables and stir-fry them until they become soft and tender, which should take about 10 minutes. -
Prepare the Oat Sauce:
Pour in the milk and add the instant oats to the sautéed vegetables. Cook the mixture, stirring occasionally, until it thickens to a creamy consistency. This delectable concoction will serve as your roasted vegetable sauce. -
Assemble the Lasagna:
Preheat your oven to 180°C (356°F). In a baking pan, spread a generous portion of the roasted vegetable sauce at the bottom. Layer the lasagna sheets over the sauce, covering it completely. Repeat this layering process two more times, ensuring the last layer is covered with a generous amount of the remaining vegetable sauce. -
Add Cheese:
Finish off by sprinkling the grated mozzarella cheese evenly over the top of the lasagna, allowing it to melt beautifully during baking. -
Bake:
Tightly cover the pan with aluminum foil and place it in the preheated oven. Bake for 45 minutes, letting the flavors meld together and the lasagna cook through. -
Rest and Serve:
Once done, remove the lasagna from the oven and let it rest for about five minutes before slicing. This resting period allows the layers to set, making it easier to serve. -
Pair with Side Dishes:
Serve your Baked Roasted Vegetable Lasagna alongside an Asian Watermelon Salad and Cheese Garlic Bread for a complete and satisfying dinner experience that your loved ones will cherish.
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 360 kcal |
| Protein | 18 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 4 g |
| Total Fat | 12 g |
| Saturated Fat | 4 g |
| Cholesterol | 20 mg |
| Sodium | 300 mg |
Indulge in this hearty and healthy Baked Roasted Vegetable Lasagna that beautifully showcases the natural flavors of fresh vegetables, complemented by the creamy richness of the oat sauce and a touch of mozzarella. Perfect for family meals or special occasions, this dish is a comforting classic that will satisfy both your cravings and your nutritional goals. Enjoy every delicious bite!
