Veg Lasagne

Delicious and tasty recipe made with vegetables, cheese, sauce and pasta sheets. The layering of these ingredients enhances the look and also the taste. It is the very essence of the dish.

Lasagne is a type of wide pasta sheet which is flat. This is actually an Italian dish which is prepared by layering of these sheets along with the fillings which you prepare. The most delicious part of this dish comes from the flavor of cheese and various seasonings and spices which you use. Oregano and basil especially enhances the taste of this preparation. It can be served any time. Kids specially love this. It is also serves as a very yummy and filling tiffin snack. Also it enriches the menu of you planned tea parties.

Lasagne has many versions. This vegetable twist version is for veggie lovers! This is a customizable recipe and one can easily add veggies as per their choice.

Preparation Time: 10 mins

Cooking Time: 30-40 mins

Serves: 2-3 

 

For Veg. Preparation:

• Butter 1 Tablespoon
• Onion 1 Chopped
• Garlic paste / Lasan 1 teaspoon
• Red capsicum / Lal Shimla Mirchi 1 Diced
• Green Capsicum / Hari Shimla Mirchi 1 Diced
• Zucchini 50 grams
• Mushrooms 50 grams
• Baby corn / chota makka 50 grams
• Carrot / Gajar 50 grams
• Yellow Corn / Makkai ke Dane 50 grams
• French Beans 50 grams
• Spinach / palak ½ Cup
• Basil 8-9 leaves Optional – Also, can use Pudina
• Tomato Puree 1 ½ Cup
• Red Chilli Powder 2 teaspoon
• Salt 1 teaspoon
• Sugar 1 teaspoon

For White Sauce:

• Milk: 1 ½ Cup
• Cornflour: 1 Tablespoon
• Salt: ½ teaspoon
• Oregano: 1 teaspoon
• Butter: 1 Tablespoon
• Black Pepper: ½ teaspoon

For Pasta Sheets:   (Available in stores, else can prepare at home)

• Maida 1 Cup
• Oil 1 teaspoon
• Baking Powder a pinch
• Salt ½ teaspoon
• Water as required For boiling Pasta sheets
• Oil 1 Tablespoon
• Salt ½ teaspoon

For Assembling in Baking Dish:

• Butter 1 teaspoon
• Cheese – Mix of Cheddar & Mozarella 250 grams

 

For Veg. Preparation

1. Par boil vegetables for 5 mins – Baby corn (50 grams), Carrot (50 grams), Yellow Corn (50 grams), French Beans (50 grams)

2. In a pan, heat Butter (1 Tablespoon). Add Onion (1 chopped), sauté till translucent. Add Garlic paste (1 teaspoon) – sauté for 30 secs

3. Add diced Red Capsicum (1), Green Capsicum (1), Zucchini (50 grams), Mushrooms (50 grams) – Cook them all for about a minute

4. Add Par boiled vegetables (point 1), chopped Spinach (1 cup), tear and put Basil Leaves (8-9 leaves) – Let in cook for another minute

5. Add Tomato Puree (1 ½ Cup) – Mix it well with the ingredients and let it cook till the puree dries

6. Add Red chilli powder (2 teaspoon), Salt (1 teaspoon) and Sugar (1 tsp). Cook it for another 30 secs and take it off flame.

For White Sauce:

7. Mix all the ingredients – Milk (1 ½ Cup), Cornflour (1 Tablespoon), Salt (½  teaspoon), Oregano (1 teaspoon), Butter (1 Tablespoon), Black Pepper (½ teaspoon)

8. Turn on the flame and cook the mixture till it is thick. Mix it in between to avoid lumps.

For Pasta Sheets:

9. Mix all the ingredients – Maida (1 cup), Oil (1 teaspoon), Baking Powder (a pinch), Salt (½ teaspoon). Make dough. Roll out like roti and cut (preferably rectangle shapes)

10. Roast it on both sides on a tava for 20 secs on each side.

11. For Boiling the sheets – Add Water (as required), Oil (1 Tablespoon) and Salt (½ teaspoon)

12. Spread it on a dry napkin to get rid of moisture.

Assembling in Baking Dish:

13. Grease the baking dish with Butter (1 teaspoon)

14. Place the pasta sheets on dish, and then add the filling of preparation, grate Cheese on top. Repeat this step again to add another layer. Cover this Layer too with Pasta sheets.

15. Add White sauce – in centre and spread it all over, also make sure the sauce goes all the way down from the corners

16. Pre heat oven at 180° and bake it for 10 mins at same temperature. Remove the dish, sprinkle some more cheese and bake for another 10-15 mins. Remove the Dish form oven and serve it hot.

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