Vegetable Lasagna

Nutrition per serving    (USDA % daily values)
CAL
463
FAT
26%
CHOL
32%
SOD
8%
Uploaded by: 04b93e42d535

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Ingredients for 3 servings

• 8 Whole Wheat Lasagna Noodles

• 2 Medium Sized Onion, Chopped

• 2 Clove Garlic ,Minced

• 1 Medium Red Capsicum, Chopped

• 1 Medium Sized Tomato ,Chopped

• 1 Medium Eggplant, Chopped

• ¼ cup Mushrooms, Chopped

• 2 tbsp Plain Flour

• ½ tsp Red Chili Flaks

• 1 cup Tomato Sauce

• 1-2 cup Milk

• 2 tbsp Spinach leaves, Chopped

• 2 Bunch Zucchini, Sliced

Preparation

1.

Heat oil in a large pan, sauté onion and garlic for 2 minutes. Add red capsicum, tomato, mushroom, zucchini, chili flakes and eggplant. Cook till the eggplant became tender. Now add ½ cup of tomato sauce, salt and bring it to the boil over simmer heat. Keep cooking till the thickens. Off the heat and drop spinach leaves in mixture. Set aside

2.

Heat butter in another pan and stir plain flour over a medium flame. Add milk to the pan whisk until thickens. Add cheese to it and mix well

3.

Continue Reading… Vegetable Lasagna Recipe: http://recipes.sandhira.com/vegetable-lasagna.html

View instructions at
Sandhi Ra

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