Veg Lasagna Recipe Indian Style Without Oven
Lasagna originated in Naples, Italy, but eventually conquered the world with its unique combination of complex layers of flavors. Different countries have their own lasagna recipes, depending on the eating habits of the people. Indian lasagna has a bold collection of flavors suited for the people in this region.
Today, I will show the veg lasagna recipe Indian style without an oven. As one of the main concerns of making lasagna is the availability of an oven, I decided to show you an effective alternative. This way, you can make delicious lasagna without baking it in the oven. Let’s dig into it.
Table of Contents
Veg Lasagna Recipe Indian Style Without Oven Recipe Overview
I thought to share the key information about this recipe before going into the details. Find the information below.
| Course: Main | Cuisine: Italian | Difficulty: Hard | ||
| Total Time: 55 minutes | ||||
| Serving | Preparation Time | Baking Time | Calories | |
| 4 persons | 15 minutes | 40 minutes | 288 kcal | |
Ingredients Needed for the Recipe
The complex flavors of lasagna come from a bunch of ingredients. Here is the list for your convenience.
- Lasagna Sheet: 20 pcs of dried lasagna sheet
- Cheddar Cheese: One small block
- Pizza Cheese: One small block
- Olive Oil: 4 tbsp
- Garlic: 1 tbsp, chopped
- Celery: 1 tbsp, chopped
- Onion: 1 cup, diced
- Carrot: ½ cup, diced
- Yellow Zucchini: ¼ cup, diced
- Green Zucchini: ¼ cup, diced
- Broccoli: 1 cup, cut into florets
- Salt: 1 tsp
- Pepper: 1 tsp
- Basil: 4-5 sprigs
- Tomato: 2½ cup, blanched and chopped
- Tomato Puree: ½ cup
- Butter: 4 tbsp
- Flour: 2 tbsp of all-purpose flour
- Milk: 300ml
- Nutmeg: A pinch of nutmeg powder
- Mozzarella Cheese: 2 cups, grated
- Parsley: ½ cup, chopped
Veg Lasagna Recipe Indian Style Without Oven: Step-By-Step Instructions
Are you intimidated by the list of ingredients? I will guide you on how to make the best use of them in simple steps.
Step 1: Fry the Vegetables for the Tomato Sauce
Add good quality olive oil to a pan and heat it. Put the chopped garlic and celery in the oil. After frying them for a minute or two, I am going to add the onions. Then comes diced carrots, diced yellow zucchini, and diced green zucchini. Finally, I will add the broccoli florets to the pan.
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Step 2: Season the Ingredients
Put some salt and pepper to season the veggies. I like to add a few basil sprigs to the vegetables.
Step 3: Add the Tomato
After blanching the tomatoes, chop them and add the chopped tomatoes to the pan. Then, add tomato puree to the pan. Mix everything and cook until the veggies are crunchy.
Step 4: Make the White Sauce
I’ll now add a lot of butter to a pan and mix some flour with it. While the butter melts, stir the mixture to combine them. When the flour gets some color, you can add the milk to the pan. Stir well and season the sauce with salt, pepper, and a hint of nutmeg powder. Cook it for a few minutes until you get a thick sauce.
Step 5: Assemble the Lasagna
Take a lasagna tray and put some tomato sauce you made earlier at the bottom. Then, place a lasagna sheet on top of the tomato sauce and vegetable layer. Spread some more tomato sauce and vegetables on top of the lasagna sheet. Then, put some white sauce on the vegetables.
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Grate some mozzarella cheese over the white sauce layer and sprinkle some chopped parsley. Repeat the whole step until you get to the edge of the lasagna tray.
Step 6: Bake the Lasagna
As this is a no-oven recipe, I am using a large wok. Put a lot of salt in the wok and put a stand on the salt. Then, place the lasagna tray onto the stand and cover the wok with the lid. Cook it for 30-40 minutes or until the top of the lasagna has some nice color.
Nutrition Facts of the Recipe
Veg lasagna contains a lot of vegetables, so it is rich in dietary fiber. Each serving of veg lasagna in Indian style has about 288 calories and the following nutrients.
- Total Carbohydrates: 18g
- Protein: 18g
- Total Fat: 16g
- Saturated Fat: 8.9g
- Polyunsaturated Fat: 0.9g
- Monounsaturated Fat: 5.2g
- Total Dietary Fiber: 2.4g
- Total Sugar: 3.7g
- Cholesterol: 69mg
- Sodium: 433mg
- Potassium: 412.5mg
- Calcium: 67.8mg
- Iron: 1.3mg
- Vitamin A: 130IU
- Vitamin C: 52mg
Do’s and Don’ts of the Recipe
I have some secret tips up my sleeve that I am going to reveal now.
Do’s
- If you don’t have lasagna sheets, you can slice potatoes thinly and layer the slices instead of lasagna sheets.
- Sprinkle some chopped cilantro after setting up every layer.
Don’ts
- Don’t season each layer separately as the tomato sauce and white sauce are already seasoned.
- Don’t cook the lasagna with the lid open. Otherwise, the lasagna won’t be cooked evenly.
Veg Lasagna Recipe Indian Style Without Oven
Ingredients
Method
- Add good quality olive oil to a pan and heat it. Put the chopped garlic and celery in the oil. After frying them for a minute or two, I am going to add the onions. Then comes diced carrots, diced yellow zucchini, and diced green zucchini. Finally, I will add the broccoli florets to the pan.
- Put some salt and pepper to season the veggies. I like to add a few basil sprigs to the vegetables.
- After blanching the tomatoes, chop them and add the chopped tomatoes to the pan. Then, add tomato puree to the pan. Mix everything and cook until the veggies are crunchy.
- I’ll now add a lot of butter to a pan and mix some flour with it. While the butter melts, stir the mixture to combine them. When the flour gets some color, you can add the milk to the pan. Stir well and season the sauce with salt, pepper, and a hint of nutmeg powder. Cook it for a few minutes until you get a thick sauce.
- Take a lasagna tray and put some tomato sauce you made earlier at the bottom. Then, place a lasagna sheet on top of the tomato sauce and vegetable layer. Spread some more tomato sauce and vegetables on top of the lasagna sheet. Then, put some white sauce on the vegetables.
- Grate some mozzarella cheese over the white sauce layer and sprinkle some chopped parsley. Repeat the whole step until you get to the edge of the lasagna tray.
- As this is a no-oven recipe, I am using a large wok. Put a lot of salt in the wok and put a stand on the salt. Then, place the lasagna tray onto the stand and cover the wok with the lid. Cook it for 30-40 minutes or until the top of the lasagna has some nice color.
FAQs
I saw many home cooks struggle just because they aren’t aware of some common issues regarding the recipe. So, here are the answers to some common questions.
How can I achieve a crispy top layer for a stovetop veg lasagna?
To get a crispy top layer, you need to sprinkle enough cheese on the lasagna and bake it over medium heat until the lasagna is cooked. Before taking it off the heat, crank the heat for a few minutes to get a crispy top layer.
Can I use a stovetop to cook an Indian veg lasagna?
Of course. You just need to make a salt bath to bake the lasagna. Place the lasagna tray on the sand bath and cover the pan with the lid. It will then work like an oven.
What vegetables work well in a veg lasagna recipe without an oven?
You can use a lot of different vegetables in a veg lasagna recipe. But some vegetables like carrots, bell peppers, tomato, broccoli, spinach, brussels sprouts, etc., work well in veg lasagna.
Can I bake veg lasagna in a metal tray?
As metal is a good conductor of heat, it will quickly cook the outer layer. But the inside will not be cooked through. So, using a ceramic baking tray is better.
Conclusion
Veg lasagna is the perfect alternative for people accustomed to a vegetarian or vegan lifestyle yet want to enjoy the delicious flavor of world-famous lasagna. This Indian-style lasagna has loads of vegetables that complement each other and become a great source of nutrients.
Make this veg lasagna recipe Indian style without oven to treat your family to something delicious and healthy. Though it might be a bit difficult to organize all the ingredients, you will love the result.
