Veg Lasagna from scratch

Test 1, kitchen notes on lasagna making for first time, was it success? See the picture at the end of post.

Two part recipe, first pasta second sauce, then both layered together to bake a beautiful lasagna.



  1. 1 cup flour (+1/2 cup flour for rolling)
  2. 2 egg
  3. 1 liter water(for boiling pasta)


Take one cup flour in a blow and make a small well, break eggs and pour in the well. Use a fork to mix together, then knead the mixture with heel of your palm to form a dough. Leave the dough alone for 3-4 hours in a covered blow.

After 3-4 hours, take out the dough and knead for 10-12 seconds. Now roll it as thin as you can, if it sticks sprinkle dry flour and roll.

Pasta dough

You can make different shapes if using for other pasta, since here I will be using it for lasagna I’ll keep it plain.


Next step is to induce water in pasta, but do this only after sauce it ready.
Boil water in a sauce pan, and in another big bowl keep ice cold water. I put the cold water blow in fridge for 30 mins.  When water comes to boil turn the heat off, and drop the pasta  in boiling water, wait for 2 seconds, and drain hot water, or just take out the pasta from hot water and immediately put in cold water. Let pasta be in cold water for 2-3 seconds and take it out. Done, pasta is ready to be layered in lasagna.

Tomato sauce

This is pretty simple sauce and I make it all the time for macaroni.


  1. Tomatoes, 5-6 big, very finely chopped
  2. Carrot, 1 medium(optional), very finely chopped
  3. Onion, 2 medium, chopped lengthwise
  4. Garlic cloves, 3-4, slightly crushed (just press them with knife or spoon)
  5. Green chillies, 2 medium, 1 cm length chopped
  6. Olive oil, 3 tbsp
  7. Oregano, 1 tsp (I used dried leaves)
  8. Salt, 2 tsp
  9. Sugar, 1 tsp


Keep the flame low all the time. Heat olive oil in a sauce pan, or kadai, add garlic stir fry for 2 minutes. Add onions, and green chillies, fry till onion turns translucent. Now add tomato, carrot, salt and sugar. First tomatoes will leak water, simmer till the mixture starts to turn in thick sauce texture. I usually press tomatoes while stirring. The mixture should turn into sauce in 20-25 minutes. Add oregano and then cook for another 2-3 minutes before turning it off.

Tada! sauce is ready to add glamor to pasta.



  1. Pasta, cooked as described above
  2. Sauce, as described above
  3. Red chilli flakes
  4. Processed Cheese, as much as you want
  5. Cream cheese, as much as you want
  6. Green bell pepper,  1/2 grated (I only added this for color)


Preheat oven at 180 degree Celsius. To layer the lasagna, I used a cake mold, first put a layer of pasta that you have taken out from cold water, for next layer spread tomato sauce, next put cream cheese, next grate processed cheese, then add grated bell pepper, and sprinkle little chilli flakes. Repeat this layering process until you run out of sauce and pasta, just make sauce first and last layer are of pasta. On top of last layer grate some more cheese and sprinkle oregano flakes.  Send the lasagna into oven for 20 mins.

Veg Lasagna

Veg lasagna

Take lasagna out from the mold, and cut it to serve. See the beautiful layers yet? Let me know if you try this method, I would love to know how your own lasagna from scratch would turn out.



One thought on “Veg Lasagna from scratch

  1. Pingback: Homemade pizza from scratch with loads of mozzarella | The Redity

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