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Key Products - Picante Parsley Flakes, Picante Basil Leaves, Picante Oregano Leaves, Picante Garlic Powder, Picante Chilli Flakes

A rich, layered Italian classic loaded with vegetables, creamy sauce, and melted cheese — perfect for family dinners or restaurant menus.

🥕 Step 1: Prepare the Vegetable Filling

Ingredients:

• 2 tbsp olive oil
• 1 medium onion (finely chopped)
• 1 tbsp Picante Garlic Powder
• 1 tsp Picante Parsley Leaves
• 1 tsp Picante Basil Leaves
• 1 tsp Picante Oregano Leaves
• ½ tsp Picante Chilli flakes
• 1 cup mushrooms (chopped)
• 1 cup zucchini (diced)
• 1 cup bell peppers (chopped)
• 1 cup spinach (chopped)
• 2 cups tomato puree
• 2 tbsp tomato paste
• Salt & black pepper to taste

Method:

1. Heat olive oil in a pan.
2. Sauté onion until soft.
3. Add garlic and cook 30 seconds.
4. Add mushrooms, zucchini, and bell peppers. Cook until slightly soft.
5. Add spinach and cook until wilted.
6. Stir in tomato puree and tomato paste.
7. Add Picante Oregano Leaves, Picante Basil leaves, Picante Chilli Flakes, salt, and pepper.
8. Simmer for 10–15 minutes until thick.

🧀 Step 2: Prepare White Sauce (Béchamel)

Ingredients:

• 2 tbsp butter
• 2 tbsp flour (maida)
• 2 cups warm milk
• Salt to taste
• ¼ tsp nutmeg (optional)

Method:

1. Melt butter in a pan.
2. Add flour and cook for 1–2 minutes (do not brown).
3. Gradually whisk in warm milk.
4. Cook until thick and smooth.
5. Add salt and nutmeg.

🍝 Step 3: Prepare Lasagna Sheets

• Use 8–10 lasagna sheets.
• Boil according to package instructions (skip if oven-ready).
• Drain and keep flat to prevent sticking.

🔥 Step 4: Assemble the Lasagna — In a greased baking dish:

1. Spread a thin layer of vegetable sauce.
2. Place lasagna sheets.
3. Spread vegetable sauce.
4. Add white sauce.
5. Sprinkle mozzarella cheese.
6. Repeat layers (2–3 times).
7. Finish with white sauce and generous mozzarella on top.
8. Optional: Sprinkle parmesan for extra flavor.

🔥 Step 5: Bake

• Preheat oven to 180°C.
• Cover with foil and bake for 25 minutes.
• Remove foil and bake another 10–15 minutes until golden.
• Rest for 10 minutes before slicing.