Vegetable Lasagna
Makan Tengah Hari • Malaysia
How to Make Vegetable Lasagna (Traditional & Healthy Version)
Vegetable Lasagna is a vibrant, nutritious twist on a classic comfort dish, given a Malaysian upgrade with fresh local vegetables and aromatic herbs. Embracing Malaysia’s multicultural palate, this recipe features layers of roasted brinjal (eggplant), zucchini, and capsicum, woven together with a light tomato sauce infused with serai (lemongrass) and daun pandan for a subtle, fragrant touch. By replacing heavy cream with low-fat santan (coconut milk), and using whole wheat pasta, this lasagna is lighter yet full of authentic local flavor. In Malaysia, vegetable lasagna has become a favorite among vegetarians and health-conscious diners, especially in urban areas where fusion and global cuisine merge seamlessly with traditional ingredients. The lasagna’s hearty yet wholesome character makes it a great lunch option, enjoyed during family gatherings or festive potlucks. Its versatility allows you to celebrate Malaysian produce while keeping your meal light, nutritious, and satisfying.
Bahan-bahan(untuk 1 medium slice (approx. 200g))
- 4 sheets Whole wheat lasagna sheets
- 1 small, sliced Brinjal (eggplant) (terung)
- 1 small, sliced Zucchini
- 1/2, sliced Red capsicum (lada benggala)
- 1 cup Spinach (bayam)
- 1 cup Tomato puree (homemade or store-bought)
- 1/2 cup Low-fat santan (coconut milk) (santan rendah lemak)
- 2 cloves, minced Garlic (bawang putih)
- 1 stalk, bruised Serai (lemongrass)
- 1 leaf, knotted Daun pandan - pilihan
- 1 tablespoon Olive oil
- 1/3 cup, shredded Low-fat mozzarella cheese - pilihan
- to taste Salt & pepper (garam & lada)
Arahan
- 1
Preheat your oven to 180°C. Lightly brush brinjal, zucchini, and red capsicum slices with olive oil. Arrange on a baking tray and roast for 8 minutes until tender.
8 minutes
Roasting enhances the natural sweetness of local vegetables.
- 2
In a saucepan, heat a little olive oil. Sauté garlic, then add serai and daun pandan. Pour in tomato puree, season with salt and pepper, and simmer for 5 minutes. Remove serai and pandan before assembling.
5 minutes
Serai and pandan infuse the sauce with unique Malaysian aromatics.
- 3
Blanch spinach in boiling water for 1 minute. Drain and set aside.
2 minutes
Blanching keeps spinach vibrant and full of nutrients.
- 4
Parboil whole wheat lasagna sheets according to package instructions. Drain and lay flat to prevent sticking.
5 minutes
Do not overcook pasta; it will continue to soften while baking.
Kenapa hidangan ini sihat
Vegetable Lasagna is a heart-healthy choice, high in fiber and nutrients while being lower in calories and saturated fat compared to traditional versions. Incorporating Malaysian ingredients like santan and fresh greens, it supports digestive health and provides long-lasting energy. Using whole grains and minimal dairy makes it suitable for those managing weight or seeking a lighter lunch option.
This Malaysian-inspired vegetable lasagna is packed with dietary fiber from local vegetables like brinjal, spinach, and zucchini. Using whole wheat pasta boosts complex carbohydrates and B vitamins, while low-fat santan offers healthy fats without excess calories. The dish is rich in antioxidants, vitamins A and C, potassium, and plant-based protein, making it a balanced vegetarian option for lunch. Minimal cheese and oil keeps saturated fat low, supporting heart health.
Petua
- 💡Tip 1: Slice vegetables evenly for uniform layering and cooking.
- 💡Tip 2: Infuse tomato sauce with pandan and serai for a uniquely Malaysian aroma.
- 💡Tip 3: Let lasagna rest after baking to achieve clean slices and enhanced flavor melding.
Penyimpanan & hidangan
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave before serving. Lasagna can also be frozen for up to 1 month; thaw overnight before reheating.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 320.0 kcal |
