Veg Lasagna (Stovetop Wok Method)

Ingredients

• 2 tbsp Olive Oil (Can use any neutral cooking oil)
• 1 medium Onion (Finely chopped, about 150 g)
• 1 tbsp Garlic (Minced (about 3 cloves))
• 1 tsp Kashmiri Red Chilli Powder (For colour, mild heat)
• 2 cup Fresh Tomato Puree (Homemade from fresh tomatoes)
• 200 g Store‑Bought Tomato Puree (Optional, adds tanginess)
• to taste Salt
• 1 tbsp Chilli Flakes
• 1 tbsp Dried Oregano
• 1 pinch Sugar
• 1 pinch Black Pepper Powder
• 12 Fresh Basil Leaves (Torn by hand)
• 30 g Unsalted Butter (Softened, cut into cubes)
• 30 g All-Purpose Flour (For roux)
• 400 ml Whole Milk (Cold, preferably whole milk)
• 1 pinch Nutmeg (Finely grated)
• 2 tbsp Olive Oil (For sautéing vegetables)
• 1 tbsp Garlic (Finely chopped)
• 1/3 cup Carrot (Diced)
• 1/3 cup Zucchini (Diced)
• 1/3 cup Mushroom (Sliced)
• 1/4 cup Yellow Bell Pepper (Diced)
• 1/4 cup Green Bell Pepper (Diced)
• 1/4 cup Red Bell Pepper (Diced)
• 1/4 cup Sweet Corn (Fresh or frozen, thawed)
• 1/4 cup Broccoli (Blanched florets)
• 1 pinch Sugar
• 1 tsp Dried Oregano
• 1 tsp Chilli Flakes
• 200 g All-Purpose Flour (For lasagna sheets)
• 1/4 tsp Salt (For dough)
• 110 ml Water (Lukewarm, add gradually)
• 100 g Mozzarella Cheese (Shredded)
• 30 g Parmesan Cheese (Finely grated)

Instructions

1. Prep Red Sauce Ingredients

   Finely chop the onion, mince the garlic, and gather all spices, tomato puree, basil leaves and optional store‑bought puree.

   Time: PT5M

2. Cook Red Sauce

   Heat 2 tbsp olive oil in a saucepan over medium heat. Add onion and garlic; sauté until translucent (2‑3 min). Stir in Kashmiri chilli powder, then add fresh tomato puree (and optional store‑bought puree). Season with salt, chilli flakes, oregano, a pinch of sugar and black pepper. Cover and simmer on medium‑low for 10‑12 min. Finally, tear in fresh basil leaves and give a quick stir.

   Time: PT12M

3. Prep White Sauce (Béchamel) Ingredients

   Measure 30 g butter and 30 g all‑purpose flour; have 400 ml cold milk ready.

   Time: PT2M

4. Cook White Sauce

   Melt butter in a pan over low heat. Add flour and stir continuously for about 2 min until the mixture turns slightly sandy. Gradually whisk in milk in three batches, fully incorporating each batch before adding the next. Continue whisking until the sauce is smooth, creamy, and thickened (≈5 min). Season with salt and a pinch of grated nutmeg.

   Time: PT7M

5. Prep & Sauté Vegetables

   Dice carrots, zucchini, mushrooms, all three bell peppers, corn and broccoli. Finely chop 1 tbsp garlic. Heat 2 tbsp olive oil in a pan, add garlic and sauté 1 min. Add carrots and zucchini first, stir‑fry on high flame for 1 min, then add the remaining vegetables, sugar, oregano, chilli flakes, salt and black pepper. Toss for another 1‑2 min just to coat; do not overcook.

   Time: PT12M

6. Make Lasagna Dough

   In a mixing bowl combine 200 g all‑purpose flour with 1/4 tsp salt. Gradually add 100‑110 ml lukewarm water, mixing with hand until a semi‑tough dough forms.

   Time: PT10M

7. First Rest of Dough

   Cover the dough with a damp cloth and let it rest for 10‑15 min to relax the gluten.

   Time: PT15M

8. Knead Dough Thoroughly

   Transfer the rested dough onto a clean surface and knead for 7‑8 min until smooth and elastic.

   Time: PT8M

9. Second Rest

   Cover the kneaded dough again and let it rest for at least 30 min.

   Time: PT30M

10. Roll and Cut Lasagna Sheets

    Divide the dough into 4 equal portions. Roll each portion on a lightly floured surface as thin as possible, similar to a roti. Trim the edges and cut the sheet into rectangles about 3‑4 inches by 5‑6 inches (or size to fit your baking dish).

    Time: PT15M

11. Preheat Make‑Shift Oven (Wok)

    Fill a large wok with a thick layer of regular cooking salt (acts as a heat‑conducting base). Place a cookie cutter or steaming stand in the centre. Cover the wok and heat on high for 10‑15 min until the salt is hot.

    Time: PT15M

12. Assemble Lasagna

    In a heat‑proof glass baking dish, spread a thin layer of red sauce. Lay 2 lasagna sheets, cover with red sauce, then a layer of sautéed vegetables, followed by dollops of white sauce. Sprinkle a mix of mozzarella and parmesan. Repeat the layering 3‑4 more times, ending with a generous cheese topping.

    Time: PT10M

13. Bake in Wok

    Place the assembled baking dish into the pre‑heated wok, cover with the wok lid, and cook on medium‑high heat for 30‑45 min until the cheese on top is melted and the lasagna sheets are cooked through.

    Time: PT45M

14. Rest and Serve

    Turn off the heat, let the lasagna rest inside the wok for 5 min before slicing. Serve hot.

    Time: PT5M

Nutrition Facts

Calories

380

Protein

15 g

Carbohydrates

45 g

Fat

15 g

Fiber

5 g

Ingredient Substitutions

• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Onion: shallot
• Instead of Garlic: garlic paste
• Instead of Kashmiri Red Chilli Powder: regular red chilli powder
• Instead of Fresh Tomato Puree: store‑bought tomato puree (200 g)
• Instead of Store‑Bought Tomato Puree: fresh tomato puree
• Instead of Chilli Flakes: red pepper flakes
• Instead of Dried Oregano: Italian seasoning
• Instead of Fresh Basil Leaves: dried basil (use less)
• Instead of Unsalted Butter: margarine
• Instead of All-Purpose Flour: whole wheat flour (will change texture)
• Instead of Whole Milk: 2% milk, plant‑based milk (taste changes)
• Instead of Nutmeg: ground mace
• Instead of Olive Oil: any cooking oil
• Instead of Garlic: garlic paste
• Instead of Carrot: parsnip
• Instead of Zucchini: yellow squash
• Instead of Mushroom: button mushrooms
• Instead of Yellow Bell Pepper: any bell pepper
• Instead of Sweet Corn: canned corn (drained)
• Instead of Broccoli: cauliflower
• Instead of All-Purpose Flour: semolina (different texture)
• Instead of Mozzarella Cheese: processed cheese
• Instead of Parmesan Cheese: grated pecorino

Equipment Needed

• Saucepan
• Whisk
• Frying Pan
• Mixing Bowl
• Rolling Pin or Flat Bottle
• Sharp Knife
• Cutting Board
• Large Wok
• Heat‑Proof Glass Baking Dish
• Lid for Wok
• Cookie Cutter or Steaming Stand (optional)
• Measuring Spoons
• Measuring Cups

Critical Steps — Do Not Skip

• Cooking the red sauce without burning the garlic.
• Achieving a lump‑free white sauce by whisking milk gradually.
• Kneading the dough until smooth to prevent cracking of sheets.
• Resting the dough adequately for elasticity.
• Preheating the wok with a salt layer to simulate an oven.
• Baking the assembled lasagna for the correct time to cook sheets through.

Chef Tips from the Video

• Add a pinch of smoked paprika to the red sauce for a subtle smoky flavor.
• Use a blend of mozzarella and cheddar for a richer cheese melt.
• If you prefer a spicier lasagna, increase the Kashmiri chilli powder or add fresh green chilies.

Troubleshooting

Storage

Refrigerator: Cool completely, then cover tightly and store for up to 3 days.

Freezer: Wrap individual portions in foil and freeze for up to 2 months.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Both red and white sauces can be prepared a day ahead and refrigerated.
• The dough can be rested for up to 1 hour longer if needed; keep covered.
• Assembled but unbaked lasagna can be refrigerated for up to 24 h; bake when ready.

Frequently Asked Questions