Roasted Vegetable Lasagna Recipe

Roasted Vegetable Lasagna  is one of the most favourite dishes for dinner at my home. Packed with vegetables and goodness of ricotta or even paneer and durum wheat pasta make it wholesome, nourishing and absolutely delicious.  Lasagna sheets, Extra Virgin Olive Oil, Onion, Garlic, Button mushrooms, Carrots (Gajjar), Red Bell pepper (Capsicum), Green zucchini, Veeba Pizza & Pasta Sauce, Fresh cream, Veeba White Pasta Dressing, Basil leaves, Paneer (Homemade Cottage Cheese), Mozzarella cheese   10 Lasagna sheets , the one that needs no pre-cooking 3 tablespoons Extra Virgin Olive Oil 1 Onion , finely chopped 4 cloves Garlic , finely chopped 200 grams Button mushrooms , sliced 2 Carrots (Gajjar) , sliced small 1 Red Bell pepper (Capsicum) , finely chopped 1 Green zucchini , sliced small 300 ml Veeba Pizza & Pasta Sauce , & as needed 100 ml Fresh cream Veeba White Pasta Dressing , as needed Basil leaves , a handful, finely chopped 200 grams Paneer (Homemade Cottage Cheese) , crumbled 1/2 cup Mozzarella cheese , grated     20   60     To begin making the Roasted Vegetable Ricotta Cheese Lasagne Recipe, do make sure you have all the ingredients ready. From the homemade paneer or ricotta cheese and the chopped spinach and basil.Heat olive oil in a wok; add the garlic, and stir-fry for a few seconds.Next add the vegetables and sprinkle the salt. Stir-fry the vegetables until they get cooked completely and are soft and tender.This takes about 10 minutes on medium-high heat. Finally, stir in the basil to the vegetables.The next step is to assemble the Lasagna.  Preheat the oven to 180 C.Whisk the tomato basil sauce, white pasta dressing and the cream together until well combined. We will spread the sauce and roasted vegetables over three layers, so it’s good idea to divide them into three portions.Spread a portion of sauce at the bottom of the pan; then scatter a portion of the roasted vegetables and paneer cheese and Mozzarella over the sauce layer.Place a layer of lasagne sheets over the roasted vegetables layer until all the portions are covered.Repeat the similar process for another two times. Finally, sprinkle the mozzarella cheese and torn basil leaves evenly over the top covering the entire Lasagna.Tightly wrap with foil and place in the preheated oven and bake for 45 minutes.Remove from the oven and allow the Roasted Vegetable Lasagna to sit for at least five minutes before serving.Serve Roasted Vegetable Lasagna Recipe along with Insalata Caprese Salad Recipe and Sticky Date (Fig) & Walnut Pudding Recipe with Toffee Sauce.