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Easy Vegetarian Casserole Recipe
A simple and easy filling dish that goes from the oven to the table. A forgiving dish in which you can use any ingredient and in any proportion.
Prep Time
40
minutes
mins
Cook Time
40
minutes
mins
Course:
Brunch, Dinner, Lunch, Main Course, Side Dish
Cuisine:
American
Keyword:
Baked, Freezer-friendly dishes, Make Ahead, Party Dishes, Vegetarian Casserole
Servings:
6
people
Calories:
Author:
ArchanaPotdar
Equipment
Kadhai/wok
Casserole dish
Knife and board
Bowls
Rolling Pin
Spoons and Ladles
Ingredients
10
slices
bread
For the White Sauce :
4
tablespoon
butter
4
tablespoon
whole wheat flour
2
cups
milk
about 650 ml
½
teaspoon
pepper powder
½
teaspoon
mixed dried herbs
Salt to taste
For the Arrabbiata Sauce:
3
tablespoon
olive oil
4
teaspoon
chilli flakes
2
tablespoon
garlic paste
1
cup
onions
chopped
2
tablespoon
tomato paste
3
cups
tomato puree
1
cup
water
½
cup
basil
chopped
1
teaspoon
sugar
Salt to taste
½
teaspoon
peppercorns
freshly crushed
½
teaspoon
oregano
optional
½
teaspoon
sage
optional
½
teaspoon
thyme
optional
A pinch of rosemary
optional
For the Vegetables:
1
teaspoon
butter
1
teaspoon
olive oil
3
tablespoon
garlic
minced
1
cup
onions
finely chopped
1
cup
mushrooms
finely chopped
1
cup
broccoli
small florets parboiled
1
cup
bell peppers
I used red, yellow and green
½
cup
paneer/tofu
shredded
Salt to taste
1
teaspoon
mixed herbs
1
tablespoon
chilli flakes
½
teaspoon
pepper powder
For the topping:
2
cups
mozzarella cheese
2
teaspoon
chilli flakes
2
tablespoon
bell pepper/capsicum
1
teaspoon
mixed dried herbs
A few basil leaves
optional
Instructions
How to make White Sauce:
To make the white sauce in a thick pan add the butter and the whole wheat flour. Add the herbs and the pepper along with salt.
Stir continuously and cook on medium heat
Keep stirring well till the mixture bubbles. Get the pan off the gas.
Stir in the milk gradually whisking constantly incorporate all the milk.
Return to the flame and stirring constantly bring to boil and stir for about 1 minute.
How to make Arrabbiata Sauce:
Heat oil in a large kadhai/wok over medium heat.
Sauté garlic and the red chilli flakes for say 1 minute.
Stir in the onions and fry for 2-3 minutes till they are translucent.
Add the tomato paste, and tomatoes puree.
Add the water as needed so that the sauce does not stick or burn.
Cook on low flame for 30 minutes or till you get the consistency you want.
Add the basil, salt, pepper, sugar. Add oregano, sage, thyme, rosemary if using.
Adjust the seasonings use red chilli flakes if you wish.
Set aside.
Getting the Bread ready:
Remove the sides of the bread and roll it out.
Keep covered under a towel.
Getting the veggies ready:
Heat a kadhai/wok with oil and butter.
Add the garlic and sauté till the raw smell goes away.
Add and saute' the onions till translucent.
Add the mushrooms and sauté till all the liquid evaporates. Add the shredded paneer or tofu and mix well.
Add the par-boiled broccoli, salt, mixed herbs, chilli flakes, and pepper.
Reserve some capsicum for topping and add the rest of the peppers/capsicum.
Get it off the flame and cool.
How to assemble:
In the oven-proof baking dish spread Arrabbiata Sauce in a thin layer.
Add some white sauce and spread it a bit to mix with the Arrabbiata.
Arrange the bread slices to cover the base of the dish, cut some of the slices if needed.
Spread the Arrabbiata Sauce on the bread, spread some white sauce on top so that the 2 sauces mix a bit.
Add a layer of sautéed vegetables, some grated mozzarella cheese.
Repeat the layers again with bread, sauces, veggies, cheese.
The last layer add the bread and spread the arrabbiata and the white sauce.
Add the reserved capsicum, and the cheese sprinkle some herbs and chilli flakes.
I also added some fresh basil to the top layer.
Transfer to a pre-heated oven and bake at 180C/ 350F for about 15-20 minutes or till the cheese melts.
Cool it a little before you serve.