Vegetable Lasagna Using Bread | Without Oven, Super Cheesy Yet Delicious

Making lasagna at home has never been so simple and obvious. However, you can make that now by following this simple recipe of vegetable lasagna using bread that too without an oven. No need for lasagna sheets to make this appetizing and delicious treat. A quite offbeat version of lasagna which is made from bread slices in a homemade oven-setup yet tastes so rich and flavorful. This vegetable lasagna turns out to be so cheesy and super yummy, that you’ll just dive into it right away after being baked. The recipe will be ideal for 4 servings, as this might be quite heavy for your tummy and will make you fill with just one portion of it.

Follow the detailed written steps in the recipe properly and make your own vegetable lasagna at home. If you’re a cheese lover, then you’re gonna love how this turns out to be when baked. This vegetable lasagna is loaded with cheese (of course), rich-creamy white and red sauce, and crunchy veggies. If anything would be excellent for holidays and weeknights, then this is it. The creamy layers of sauces, cheese, and veggies create the perfect mingling to be savored. The end results are a dense, super flavorful, nutrient-rich, veggie-packed chunk that would absolutely satisfy your comfort food cravings. Do try out this one, and enjoy the tempting seasonings of this one-dish meal.

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Ingredients

For White Sauce

• Salted Butter- 3 Tbsp
• All-purpose flour (maida)- 3 Tbsp
• Milk- 1 Cup
• Oregano- 1-2 Tsp
• Chili flakes- 1 Tsp
• Salt as per taste

For Red Sauce

• Water- ½ Cup
• Medium-sized tomatoes- 2
• Refined oil- 2-3 Tbsp
• Finely chopped garlic- 2 Tbsp
• Finely chopped onion- 1 medium-sized
• Oregano- 1-2 Tsp
• Chili flakes- 1 Tsp
• Red chili powder- 1 Tsp
• Salt as per taste
• Water- 2-3 Tbsp
• Sugar- ½ Tsp

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For Veggies

• Cooking oil- 2 Tbsp
• Finely chopped garlic- 2 Tbsp
• Boiled sweetcorn- ¾ cup
• Chopped capsicum- 2 small
• Chopped Button mushrooms- 1 cup
• Finely chopped tomatoes- 1 small-sized
• Chili flakes- 1 Tsp
• Oregano- ¾ tsp
• Salt as per taste

For Lasagna

• White bread slices- 8-10
• Grated Processed cheese- 4 cubes
• Grated Mozzarella cheese- 100 gm

Method

To make the Red sauce

• Firstly, will make the red sauce. For that, you need to boil some tomatoes. Take a pan and boil ½ cup of water. Add 2 medium-sized tomatoes, cover this with a lid and cook for around 10-12 mins on medium flame. 

• You’ll notice that the tomatoes will become soft and a bit soggy after 10 mins. If you want you can remove the skin or let it as it is. Switch off the flame and let the tomatoes cool down completely.

• Next, you need to grind the tomatoes into a smooth puree. Take care not to grind them when they’re hot, otherwise the mixer-grinder jar might burst open.

• Now, heat 2-3 Tbsp of cooking oil in a pan. Then, add 2 Tbsp of finely chopped garlic to it. Saute the garlic for 30 secs-1 min till the raw smell of the garlic is gone. When the garlic turns slightly golden, add 1 medium-sized finely chopped onion and again saute till the onion turns slightly translucent.

• Next, add the prepared tomato puree to it. Keeping the flame in between low-medium add 1 Tsp of red chili powder, 1 Tsp of oregano, 1 Tsp of chili flakes, and give everything a good mix. You can adjust the spiciness accordingly.

• After about 4-5 mins, add some salt as per taste and mix well. Then, add a dash of water to it, ½ Tsp of sugar and you need to keep cooking it. You can even cover it for 5 mins and then cook it in low flame till the raw smell is gone.

• After some time, you’ll notice that the oil has separated from the sides. Your rich and juicy red sauce is ready to go with your vegetable lasagna.

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To make the White sauce

• Meanwhile, will make the rich, creamy, and thick white sauce. For that, heat 3 Tbsp of butter in a pan keeping the flame low and let it melt. Whisk it continuously otherwise the butter might burn.

• Now, add 3 Tbsp of refined flour/maida to this melted butter. You need to keep whisking this so that there are no lumps formed. Roast this for around 2-3 mins at low-medium heat till the raw smell of the maida is completely gone. 

• After that, gradually add 1 cup of milk while whisking continuously. This time the flame should be low. Now, add 1 Tsp of oregano and some salt as per taste and give everything a good mix.

• Your creamy white sauce is ready, keep it aside.

To make the Veggies

• Now, let’s prepare the veggies for the vegetable lasagna. In a pan, heat 2 Tbsp of oil or you can also use butter to saute the veggies in place of cooking oil. To that add 2 Tbsp of finely chopped garlic and saute for a few seconds till the raw smell is gone.

• Next, keeping the flame at medium, add ¾ cup of boiled sweet corn, 1 small-sized chopped capsicum, 1 cup of roughly chopped button mushroom, 1 small-sized chopped tomato, ¾ Tsp of oregano, 1 Tsp of chili flakes and finally some salt as per taste. Give everything a good mix.

• You need to saute these veggies at medium-high flame till the mushrooms become a bit soft and leave the water and the veggies are cooked yet a part crunchy.

• Switch off the flame and your crunchy veggies are ready to be blended with your vegetable lasagna.

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To make the Lasagna

• Now, as you have prepared almost all the elementary components of the vegetable lasagna, however only the assembling part is left to be done. For that, follow the following written steps accordingly.

• Take 8 slices of white bread. Depending on the size of the baking dish in which you will bake the lasagna, you can increase or decrease the number of bread slices accordingly.

• Next, you need to trim the sides of the bread slices and roll each of the bread slices gently with the help of a rolling pin/belan. Use only fresh good quality bread for this, as then it will be easier for you to roll them into thin slices.

• Similarly, roll the rest of the slices, and your bread slices are now ready. 

The homemade oven-setup

• Before going to the assembling part of the vegetable lasagna, let’s move ahead to your homemade oven-setup. Take a wide heavy-bottom kadai. Add ½ cup of cooking salt to it and spread it evenly on the bottom of the kadai. You can use this salt a number of times for baking the next time. If you’re baking it in an oven, then preheat the oven at 180 for 10 mins. Now, keeping the flame at medium, you need to preheat the kadai by covering it with a lid for around 10 mins.

• Next, take a baking dish, you can use any glass, ceramic, or a normal aluminum cake mold for baking your vegetable lasagna.

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The final step: Assembling the Vegetable Lasagna

• Firstly, spread the red sauce all over the bottom of the dish and then some white sauce. You can even do the layering as per your choice. The next layer will be the layer of 4 thinly rolled bread slices. On top of that, put some more red and white sauce. And, then goes the next layer of the crunchy yummy veggies. Spread all of them evenly, next add the grated processed and mozzarella cheese on the top. 

• Then, add some white sauce again and put the rest 4 bread slices on top of the cheese layer. Followed by some more red and white sauce with the remaining cheese as the topmost layer of the vegetable lasagna.

• Finally, on the top put a bit of white, red sauce and some veggies to make it look more colorful and delicious.

• Once, you’ve done preheating your Oven or Kadai as per the specified instructions, you need to bake this wholesome dish of appetizing vegetable lasagna for around 15 mins. If you feel you need to bake this for more than 15 mins, you can do that by checking it after 12-15 mins in between.  After 15 mins, take out the dish and your super cheesy, tempting, and delicious vegetable lasagna is ready to be cut into portions and served.