Fast-and-Easy Curried Vegetable Lasagna

This is my personal favorite lasagna. The creamy curry sauce will remind you of butter chicken. Adjust the amount of chile flakes for more or less heat.

  • Active:
  • Total Time:
  • Servings: 2 to 3

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Ingredients

  • 9 lasagna noodles
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 1 cup chopped broccoli
  • 1 medium red pepper, diced
  • 1 medium zucchini, diced
  • One 2-inch piece of fresh ginger, peeled and finely minced
  • 1 tablespoon curry powder
  • 3 garlic cloves, minced
  • 1 1/2 cups marinara sauce
  • 1/2 teaspoon chile flakes
  • 3 tablespoons plain Greek yogurt
  • 1/2 cup heavy cream
  • 1 1/4 cups water
  • Sea salt
  • Freshly ground pepper
  • 4 ounces fresh mozzarella cheese, pulled into small pieces (1 cup)

How to make this recipe

  1. Preheat the oven to 425°. In a large frying pan, heat the extra-virgin olive oil over medium high heat. Add the onions and cook for 5 minutes, until they are soft and beginning to brown. Add the broccoli, red pepper, zucchini and ginger and cook, stirring occasionally, for 10 minutes, until the vegetables are soft and start to brown. Add the curry powder and the garlic and cook for 30 seconds. Add the marinara sauce, chile flakes, Greek yogurt, heavy cream and water and season generously with sea salt and freshly ground pepper.
  2. In a 9-by-11-inch ovenproof baking dish, spread 1/2 cup of the curried marinara sauce and top with 3 lasagna noodles. Spread 1/3 of the curried marinara sauce over the noodles. Repeat with the remaining noodles and sauce. Dot the top of the lasagna with the fresh mozzarella.
  3. Cover the baking dish with nonstick aluminum foil and bake in the preheated oven for 35 minutes, until the lasagna is hot and the noodles are cooked through. Remove the foil, turn the oven to broil and broil the lasagna for 5 to 10 minutes, until the top is brown and bubbly.
  4. Remove the lasagna from the oven and let it rest for at least 5 minutes before serving.
Contributed By Photo ©Kristen Stevens Published October 2014





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